Campari, 750 ml Bottle, 24% ABV

I purchased a bottle of Campari last month to take up to my hunting club and to share with my buddies at deer camp. We had fun trying to come up with new drinks to make with it. Number of the guys had it for the first time and got lots of positive comments about the color and, of course, the taste. It was a big hit.

Campari has been a staple in my family's bar since the 1960's. My father used to enjoy it with soda and a twist of lime, my father in law would take his with orange juice and a wedge, I myself drink it with soda a lemon twist. You cannot go wrong with Campari as an aperitif …cheers

You never forget your first. Mine was over 40 years ago in Italy and I have enjoyed it ever since. I went to the Campari building in Milan a few years back and was the only person on that tour. I spoke little Italian, my tour guide spoke less English but we had an amazing time learning about the history of Campari. 100% an acquired taste!

I call Campari bold and bright. I would describe it as a sophisticated conversation between bitter and sweet. Bitter in a pleasant, not aggressive, way. It certainly is not harsh or medicinal. And it is just sweet enough to be inviting, not cloying. It has a vibrant, bittersweet personality that refuses to be in the background. In a cocktail, Campari doesn't just add flavor — it rearranges the drink, giving it structure, balance, and a uniquely signature edge. It's refreshing, appetite-stimulating, and somehow both elegant and rowdy at the same time. For me it is a one-of-a-kind taste experience. It is inviting, making itself known (unabashedly) and yet does not demand attention, but it does command presence. To use this as an analogy, it will stand out, unobtrusively so, in a crowded room. It is pleasantly refreshing with a kiss of sweetness and a background of bitterness (not the unpleasant twist your arm—or tongue kind). It brings strength and balance. When I had my first Negroni, I enjoyed the gin, the sweet vermouth was most delightful, but it was the Campari that was intriguing and inviting. I've been a fan and consumer of Campari ever since... seeking even more ways to enjoy it.

I have been using your Campari in several common cocktails and a few I create along the way! We love finding new ways to include it to our evening tasting treats.

I don't remember when or where I was introduced to Compari but it has been my favorite drink ever since. Compari and seltzer over ice with an orange wheel tastes like pure summer!

Best Liqueur to add to a Boulevardier, I use Rabit Hole Derringer Bourbon which is aged in a Sherry Cask, it's delicious; coupled with Campari and Sweet Vermouth these three make the most extraordinary cocktail with a beautiful color and taste.

Campari is in our weekly rotation of cocktails, whether it be a Negroni or a Siesta (margarita twist). Some mistakenly compare Aperol to Campari however Aperol has side effects. Campari is clean, with an amazing flavor.

Celebrated the world over for bringing the Negroni to life, it plays a refined and complex role, supplying uniqueness of flavor, refreshment, and structure to the base of gin, bourbon, or mezcal.

I'm a big Negroni fan, and often will just have some Campari on the rocks. That said, I often wonder how the Campari formula may have changed through the years? I'm guessing, many years ago, that some of the ingredients may have been "more natural" and/or "more rare" (such as some herbs), in the past? Question: would the owners consider putting together the "original / older" formula and call it something like "Campari Classico"? I would be happy to pay a premium for that Campari! Grazie, Donato