It is in 1860 in Milano that Gaspare Campari elaborated the well-known and complex recipe of the Campari: an infusion of more than 25 bitter herbs, aromatic plants and fruits in a neutral alcohol, add to water and sugar. This recipe, untouched since, is a secret only known by a handful of people in charge of its production. Its bright red color is enormously recognizable and its bitter taste is more than characteristic. Nowadays, the Campari is used as a base for several cocktails. Some became famous as the Americano or the Negroni.
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