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A 19th century bitters created in Milan by Gaspare Campari. It is made by infusing bitter herbs, plants and fruit in alcohol and water. The result is a rich, complex bitters which works brilliantly in cocktails like Negroni and Americano or a Garibaldi (Campari and fresh orange juice).
Orange and sweet on the nose with an almost effervescent bitter scent. The sweet orange carries through upfront to the palate, but is quickly replaced by a powerful, lingering bitter finish with herbal and earthy accents. Campari is great neat, on the rocks or mixed with club soda, depending on your level of appreciation for its bitter finish.