CAMPARI

Gaspare Campari invented this bitter liqueur in Milan in 1860, and the recipe — a proprietary blend of bitter herbs, aromatic plants, and fruit — has never been publicly disclosed. Produced in Italy, it gets its vivid crimson color from that closely guarded botanical formula. On the palate, expect orange peel up front, a wave of gentian-driven bitterness through the mid-palate, and a long, dry, herbal finish. It anchors the Negroni, the Aperol Spritz's bitter older cousin, and the Americano — cocktails that have made it one of the most distributed aperitifs on earth.