Campari Milano Bitter

Campari's story begins in 1860, when Gaspare Campari, a self-taught liquorist working in Novara, Italy, perfected a bitter aperitif he called "Bitter all'Uso d'Holanda." He later moved to Milan, opening a café directly across from the Duomo, where his striking red bitter became a fixture of the city's social life. The exact recipe — more than 60 herbs, spices, fruit peels, and barks — remains a closely guarded secret to this day, known to only a handful of people.

The result is intensely bitter and bittersweet, with bright orange and herbal notes carried by its famously vivid red colour, historically achieved with cochineal dye and now produced without it.

The defining ingredient in a Negroni, an Americano, or simply with soda and a slice of orange.