You may not know what Campari is, but you’ve most likely tasted it before. It’s a bright red, bitter, Italian aperitivo liquor, invented back in 1860. In the modern world, it has evolved into one of bartenders’ favourite cocktail ingredients.
Probably best known for it’s staple cocktail, the Negroni (equal parts gin, Campari and sweet vermouth), Campari can be used in just about any style of cocktail, from spirtzes to sours.
Campari has always been at the forefront of cocktail culture, inspiring limitless creations since its birth in 1860. The famous liquid has always supported the arts from world-renown names such as Fellini and Sorrento to young and emerging artists.
The beautiful thing about Campari cocktails, is that there is always one that will suit your taste. Thanks to its fruity and bitter flavours, Campari is the perfect base for a cocktail.
Trying out classic recipes, such as a Negroni, is always a great place to start, then experimenting with different ingredients is an easy way to add your own flair.
To get you inspired, we’ve asked some of our favourite bartenders around Australia to develop some Campari-inspired cocktail recipes for us.
Here are 7 Campari-inspired recipes from some of Australia’s best bartenders:
Little Red Corvette by Pasan Wijesena
From: Earl’s Juke Joint, Sydney
Ingredients: 30ml Campari 15ml Green Ant Gin 15ml curacao 20ml strawberry gum tea 30ml lemon 20ml egg whites
You will need: Cocktail shaker Coupe glass
Method: Add the Campari, Green Ant Gin, curacao, strawberry gum tea, lemon and egg whites to a cocktail shaker and shake up. Pour into a coupe cocktail glass.
Campari Myrtle Highball by Andrea Gualdi
From: Maybe Sammy, Sydney
Ingredients: 60ml Campari Myrtle soda (recipe below) Ice
You will need: Highball glass
Method: Add the Campari to an ice-filled highball glass and top with myrtle soda.
For the myrtle soda*: 100 grams juniper berries 10 grams coriander seeds 10 grams cardamom 10 lemon myrtle leaves 2 litres water
Add juniper berries, coriander seeds, cardamom and water to a pot and bring to a boil. Cook the liquid for 2 minutes.
Drop 10 fresh lemon myrtle leaves and let cool. Once cooled, filter the mixture with a cloth. Add 10% sugar and 2% of citric acid**.
*Note: Swap out for PS Soda Lemon Myrtle Soda Water for a simpler alternative.
**These percentages correspond to the volume of liquid you have eg. Add 10g of sugar and 2g of citric acid for 100ml of myrtle soda.
Ready, Steady, Fizz by Natalia Ng
From: Door Knock, Sydney
Ingredients: 40ml Campari 10ml tequila 40ml salted plum shrub 10ml agave 10ml lemon juice 1 egg white Soda
You will need: Cocktail shaker Glass of your choice
Method: Add all ingredients (except for the soda) to a cocktail shaker. Double shake to emulsify, chill and dilute. Strain into a chilled cocktail glass and top with soda.
Nuclear Banana Bird by Cal J Armstrong
From: Lily Blacks, Melbourne
Ingredients: 20ml Campari 30ml cognac 10ml rum 40ml fresh pineapple juice 5ml gomme or sugar syrup
You will need: Cocktail shaker Rocks glass
Method: Add the Campari, cognac, rum, pineapple juice and gomme to a cocktail shaker and shake up. Pour into a rocks glass over plenty of ice.
To take the drink to pro level, you could top it up with a Reduced Campari, Limoncello and pomegranate foam…this is Lily Black’s little secret.
Brunswick G&T by Lachy Boyle
From: Black Pearl, Melbourne
Ingredients: 12.5ml Campari 35ml gin 60ml premium tonic water 3ml Raspberry Eau de Vie
You will need: Cocktail shaker Highball glass
Add all ingredients, except for tonic, into the cocktail shaker and shake well. Pour in a highball or wine glass over plenty of ice. Top up with tonic water and garnish with a nasturtium leaf.
Fluffy Strawberry Spritz by Will Sleeman
From: Capitano, Melbourne
Ingredients: 15ml Campari 50ml Strawberry Cordial (Will makes a naturally fermented one) 50ml Prosecco 25ml Cinzano Rosso 15ml Soda 5 drops Douglas Fir Tincture (optional) Marshmallow Fluff spread
You will need: Wine glass Paint brush
Method: Add all ingredients to a stemmed wine glass. Add plenty of ice and gently stir to combine.Using a paint brush, garnish with a thick stripe of Fluff spread on the side of the glass.
Blackberry Americano by Will Sleeman
From: Capitano, Melbourne
Ingredients: 40ml Bitter Campari 75ml Blackberry infused 1757 Rosso Vermouth (infused overnight) 25ml Tea Syrup (mixing equal parts tea and sugar) 100ml Soda Water Pinch of salt
You will need: Highball glass
Add all ingredients into an iced filled highball glass and gently stir to combine. Garnish with orange wedge and a fresh blackberry.
The cold weather in most parts of Australia coinciding with EOFY celebrations is the closest thing that we’ll get to snowy Christmas vibes. And if you’re in dire need of some festive cheer after the first six months of 2023, grab your ugly sweater and head to your nearest Red Rooster for Xmas in July deals.
From June 29 – July 31, 2023, Red Rooster is serving up free food items, a chance to win $10,000 or one of 10 merch packs valued at $400 and other fun prizes. All you have to do is sign up as a Red Royalty member and spend $5 on at a location near you or online.
Each week there’ll be new delicious deals and prizes to win. The week one deals have already dropped and they’re looking pretty tasty. You can get access to them via your Red Royalty account. The more you purchase, the more chances you have to win.
Spoiler alert: you can get 10 chicken nuggets for free, right now. Brb running to Red Rooster.