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|Campari, produced in Italy and bottled at 25% ABV.|
|Country of origin||Italy|
|Alcohol by volume||20.5–28%|
|Flavour||Bitter, spicy and sweet|
Campari is an alcoholic liqueur, considered an apéritif (20.5%, 21%, 24%, 25%, or 28.5% ABV, depending on the country in which it is sold), obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a bitter characterised by its dark red colour.
Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was originally coloured with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red colour. In 2006, Gruppo Campari ceased using carmine in its production.
In 1904, Campari's first production plant was opened in Sesto San Giovanni, near Milan, Italy. The company required bars that bought Campari to display the Campari Bitters sign. Under the direction of Davide Campari, Gaspare's son, the company began to export the beverage, first to Nice in the heart of the French Riviera, then overseas. The Campari brand is now distributed in over 190 countries.
In the Italian market, Campari mixed with soda water is sold in individual bottles as Campari Soda (10% alcohol by volume). Campari Soda is packaged in a distinctive bottle that was designed by Fortunato Depero in 1932.
- Andrea Burgener. "Change in beetle-juice recipe is haunting the purists". Times LIVE. 5 December 2012.
- Campari Page on Proof66.com
- Campari website
- "Campari: the Italian classic that still has style", The Daily Telegraph
- Chapter 9: "Campari: product diversification and international expansion", Corporate Strategy and Firm Growth: Creating Value for Shareholders, by Angelo Dringoli
- The Art of Campari
- Benefits of Infused Water