Light red color. Dark berries and spice on the nose. A smooth attack leads to a somewhat sweet, medium-to full-bodied palate with ripe and tart black cherry and dark fruit flavors that give way to a barrage of extremely bitter herb and fruit pit elements that dominate the back palate and linger as the fruity sweetness dissipates. A complex and dynamic aperitif that could use a mixing element to calm down the bitterness.(tastings.com)
Americano: Place ice cubes in a large cocktail glass. Add 1 oz. Campari and 1 oz. sweet red vermouth, or sweet vermouth if red is not available. Add a splash of soda, stir and garnish with a slice or orange and one of lime. Negroni: Into a mixing glass with crushed ice stir 1 oz. gin, 1 oz. Campari, 1 oz. sweet red vermouth (can substitute sweet vermouth). Strain into a chilled cocktail glass, garnish with an orange peel.
Dubonnet Negroni: In mixing glass with ice stir 1-1.2 oz. Dubbonet, 1-1/2 oz. gin, 1-1/2 oz. Campari. Strain into a chilled wine glass and garnish with a lemon twist.
Negroni Cooler: In a highball glass with ice stir 1-1/2 oz. Campari, 1-1/2 oz. sweet red vermouth (substitute sweet vermouth), 1/2 oz. gin and fill with club soda to taste. Garnish with a lemon twist.
Campari on the Rocks: Pour Campari over ice cubes in an old-fashioned glass. Shakerato: Add Campari and ice cubes to a cocktail shaker. Shake well, strain into a cocktail glass.
Campari & Soda: Place ice cubes in a highball glass. Add 2/3 Campari and 1/3 club soda.
Campari & Tonic: Same as above but a ratio of 1/4 Campari to 3/4 tonic.
Campari Orange: Place ice cubes in a highball or old-fashioned glass. Add 1/3 Campari to 2/3 orange juice.
Campari Grapefruit: Same as above but a ratio of 1/4 Campari to 3/4 grapefruit juice. Note: I like this with freshly squeezed pink grapefruit juice.
Campari & Gin: Place ice cubes in an old-fashioned glass. Add 1-1/2 oz. Campari to 1-1/2 oz. gin. Garnish with a slice of orange.
Cranparie: In a mixing glass with cracked ice stir 2 oz. Campari with 2 to 2-1/2 oz. cranberry juice. Strain into a chilled cocktail glass and garnish with a lemon twist.
Bitter Bikini: In a rocks glass with crushed ice stir 1-1/2 oz. Campari, 1 oz. dry vermouth and 1/2 oz. triple sec.
Flipper, also known as Filby: In a mixing glass with crushed ice stir 2 oz. gin, 3/4 oz. amaretto, 1/2 oz. dry vermouth and 1/2 oz. Campari. Strain into a chilled cocktail glass and garnish with an orange peel.
Genoa: In a rocks glass with ice, stir 1-1/2 oz. vodka, 3/4 oz. Campari and 2 oz. orange juice. Garnish with an orange peel or slice.
Italian Stallion: In a mixing glass with ice stir 1-1/2 oz. bourbon. 1/2 oz. sweet red vermouth (substitute sweet vermouth), 1/2 oz. Campari and 1 to 2 dashes Angostura bitters. Strain into a chilled cocktail glass and garnish with a lemon twist.
Rendezvous: In a cocktail shaker mix 1-1/2 oz. gin, 1/2 oz. kirsch, 1/2 oz. Campari. Strain into a chilled cocktail glass and garnish with a lemon twist.
The Laura: In a cocktail shaker with ice shake 1-1/2 oz. bourbon, 1 oz. sweet red vermouth (substitute sweet vermouth), 1/2 oz. dry vermouth, 1/2 oz. Campari, 1/2 oz. Galliano. Strain into a chilled cocktail glass and garnish with a cherry.
Venetian Sunset: In a cocktail shaker filled with ice mix 1 oz. grappa, 1/4 oz. Campari, 2 oz. orange juice, 1 tsp sugar. Shake well and strain into a large chilled cocktail glass. Garnish with a slice of orange and a small sprig of mint.