A 19th-century bitter created in Milan by Gaspare Campari. It is made by infusing bitter herbs, plants and fruit in alcohol and water. The result is rich, complex bitters that work brilliantly in cocktails like Negroni and Americano or a Garibaldi.
Red fruits, spice and slightly gamey, smokey flavour. Tannins add a bit of structure but still soft. Finish is tart red fruit. Lots of flavour but won't overwhelm most meals. Great with aged cheeses.