Campari

Campari is a vividly red Italian bitter liqueur described as having been created in 1860 by Gaspare Campari. Its official website claims 「それ以来変えられていない」 (in translation: "it has not been altered since"). The company calls it "An unmistakable, vibrantly red Italian bitter" and describes its taste as 「多層的で苦い味わい」 (in translation: "multi-layered, bitter taste"); its tasting notes say 「心地よい苦さとビロードのような後味。オレンジ・ハーブ・木の香りが強い」 (in translation: "Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.").

The official site quotes the company's herbalist and master blender Bruno Malavasi as saying 「このレシピは実に美しく均衡が取れており、リストの最後の一原料を取り除くだけで、液体全体が崩れてしまうだろう」 (in translation: "The recipe is so beautifully balanced that removing even the last ingredient on the list would make the entire liquid fall apart"). The same person is named as the keeper of Aperol's secret recipe in its official FAQ, linking his role across the two brands.

Representative cocktails made with Campari include the Negroni and Americano. The IBA's official Negroni recipe calls for 30 ml gin, 30 ml Bitter Campari, and 30 ml sweet red vermouth, poured directly into an ice-filled glass, stirred gently, and garnished with half an orange slice. Its Americano recipe similarly combines 30 ml Bitter Campari, 30 ml sweet red vermouth, and a splash of soda water, then adds half an orange slice and lemon peel as garnish.

Campari's official history page is internally inconsistent about the Americano's date of origin. Its timeline entry for 1920 describes that period as 「アメリカーノとネグローニが誕生した時代の始まり」 (in translation: "the beginning of the era when the Americano and Negroni were invented"), while a section introducing a 2015 calendar says 「1919年に誕生したネグローニから、1933年のアメリカーノへ」 (in translation: "from the Negroni born in 1919 to the Americano in 1933"), expressly assigning 1933 to the Americano. The dates do not agree within the same page. The IBA's official page also notes a Spritz variant made with Campari in place of Aperol.