OTHER CAMPARI CLASSIC COCKTAILS

Other Campari Cocktails

When creative instinct combines with a flavour profile as dynamic as that of Campari, cocktails can take on a new depth and complexity, expressing a certain sophistication synonymous with the bitter.

CAMPARI & SODA

The Campari & Soda was Davide Campari’s first memorable creation, and the way that he wanted Campari to be tasted by his Milanese clients. It has been served at the Camparino in Galleria, where it is known as Campari Seltz, since 1915 following the same iconic ritual.

CAMPARI & SODA INGREDIENTS

1 part (1oz/3cl) Campari
1 part (1oz/3cl) soda water

THE CAMPARI & SODA RECIPE:

1) Prepare directly inside the glass.
2) Pour the chilled Campari into the glass and top up with soda water.

Americano

The perfect mix of two Italian Spirits, Campari and Vermouth.

Created in around 1860 and first served in Caffé Campari, it was originally known as the Milano-Torino due to its two main ingredients: Campari from Milano, and sweet vermouth from Torino. The cocktail was later renamed due to its popularity among American tourists around the turn of the 20th century and prior to Prohibition.

AMERICANO INGREDIENTS

1 part (1oz/3cl) Campari
1 part (1oz/3cl) Sweet Vermouth
A splash of soda water

THE AMERICANO RECIPE:

1) Build in a Rock glass with ice.
2) Garnish with a slice of orange.

Boulevardier

A prohibition cocktail with a richly intriguing taste.

This famous cocktail was created by legendary bartender Harry McElhone of Harry’s Bar in Paris during the prohibition years after he moved away from the USA. Harry married his American roots with the European lifestyle by combining bourbon with Campari and sweet red vermouth to create the classic cocktail with a rich and intense flavour.

BOULEVARDIER INGREDIENTS

2 parts (1oz/3cl) Campari
2 parts (1oz/3cl) Sweet Vermouth
3 parts (1.5oz/4.5cl) Bourbon Whiskey

THE BOULEVARDIER RECIPE:

1) Pour the ingredients into a mixing glass with ice cubes.
2) Stir well and strain into a chilled cocktail glass.
3) Garnish with a lemon twist.

MI-TO

An encounter that changed mixology.

Campari bitter (made in Milan) and red vermouth (made in Turin) came together around 1870 and created something outstanding. It’s no wonder that the name Mi-To sounds exactly like the Italian word for “myth”.

MI-TO INGREDIENTS

1 part (1.5oz/4.5cl) Campari
1 part (1.5oz/4.5cl) Red Vermouth

THE MI-TO RECIPE:

1) Stir all of the ingredients with ice and strain into an ice-cold glass.
2) Garnish with orange peel.

CAMPARI SHAKERATO

Deliciously quick and simple, one of the best ways to enjoy the red liquid’s complexity.

Campari and the shaker were invented at almost the same time, and the pair naturally became a twosome. Perhaps this is why, together, they create something so special.

CAMPARI SHAKERATO INGREDIENTS

1 part (2oz/6cl) Campari

THE CAMPARI SHAKERATO RECIPE:

1) Shake well with ice and pour into a chilled cocktail glass.