Bitter aperitivo

Campari

Campari is a bitter aperitivo made by Davide Campari-Milano of Italy at 25% ABV, used in 2 drinks on this site.

Not to be confused withAperol — From the same owner and the same shelf, and not interchangeable: roughly half the strength, considerably sweeter and far less bitter. · Bitter — The generic category name in Italy, where several producers make one; a recipe naming Campari means this bottle rather than the category.
A bottle of Campari, deep red behind clear glass, with its white and blue label, on a green background
Bottle of Campari (United States).jpg — Kenneth C. Zirkel
CC BY-SA 4.0 · Cropped, white-balanced, graded and re-encoded to WebP by eXir.

A bottle of Campari, deep red behind clear glass, with its white and blue label, on a green background

Composition

Strength25% ABV
Density1.09 g/ml (estimated)
Sugar25.9 g per 100
Acid—
Energy243 kcal per 100
Animal originVaries
Allergensnone listed

The red was carmine, a colourant made from insects, until the producer moved to synthetic colourants in the mid-2000s. The European label cached here lists E122, E102 and E133 and no carmine, and the United States bottling uses Red 40; reporting on the change describes it as not having reached every market at once, so which colourant is in a given bottle depends on where it was made.

Producer published figures · camparigroup.info — The producer's own consumer-information page states 25% alc./vol. and, per 1.5 fl oz serving, 108 calories and 11.5 g of carbohydrate; those are restated here per 100 ml. The carbohydrate is taken as sugar because the product carries no other kind. FoodData Central has no record for Campari at all. Cross-checked against the site's own energy arithmetic: 25% alcohol plus 25.9 g of sugar comes to 242 kcal against the 243 the producer publishes, which is what makes the 25% credible - an Open Food Facts entry files the same product at 20%, and at 20% the arithmetic misses by fourteen per cent.

Used in these drinks

most first

Substitutes

Aperol — Lower in strength and higher in sugar, so a drink built on it comes out longer, sweeter and much less bitter. Widely done, and closer to a different drink than to a substitution.

A general substitute is a browsing aid rather than a drink-specific claim. Where a particular drink has a substitution worth making, it says so on its own page and recomputes the spec for it.