Campari is a very bitter apertif from Italy. It is flavored with various herbs, but the actual ingredients are a closely guarded secret. It was invented in 1860 by Gaspare Campari. The vibrant red color used to come from a red colorant known as "Cochineal Crimson E120" (also known as "carmine") which is derived from the dried bodies of female cochineal insects typically found on prickly pear cactuses in Mexico. However, in 2006 they perfected a new method of coloration and no longer use carmine for their distinctive red coloration.

The following recipes on this site use Campari:

Campari, sweet vermouth, soda water,
Bobbo's Bride
gin, vodka, peach brandy, Campari,
bourbon whiskey, Campari, sweet vermouth,
gin, sweet vermouth, Campari,
Champagne Flamingo
vodka, Campari, champagne,
Campari, sweet vermouth, champagne,
Combustible Edison
Campari, lemon juice, brandy,
Cornwall Negroni
gin, sweet vermouth, Campari, Punt e Mes, orange bitters,
Corpse Reviver #3
brandy, Campari, triple sec, lemon juice,
gin, Cointreau, Campari, lemon juice,
Lucien Gaudin
gin, Cointreau, Campari, dry vermouth,
gin, Campari, sweet vermouth,
Old Pal
Canadian whisky, dry vermouth, Campari,
gin, kirschwasser, Campari,
tequila, sweet vermouth, dry vermouth, Campari, Angostura Bitters,
Smoke and Mirrors
aquavit, Campari, Cynar,
gin, sweet vermouth, Chartreuse, Campari,
Yacht Club
gin, sweet vermouth, orange juice, Campari, simple syrup,
Benedictine, gin, dry vermouth, sweet vermouth, Campari,