Got a bottle of Campari collecting dust? Make these cocktails

Campari is a bittersweet aperitif created by Gaspare Campari in the 1860s. Like our green friend, Chartreuse, Campari’s recipe of 68 herbs, spices and fruits is a (sort of) well-kept secret, though it's known to contain at least orange, quinine and rhubarb (explaining its bright crimson appearance). On the nose, these flavours are very noticeable – aged blood orange peel, quinine, bark and lemon thyme, to name a few. To taste, it’s a big bitter party, balanced by the sweetness of syrupy citrus fruit. 

All this zest and quinine may not sound like the most appealing thing to put in your mouth, and we as a species have a little in-built reflex to steer us away from those very flavours (you can read more about bitter flavours here), but don’t discount Campari. When added to cocktails, it brings a beautiful complexity and depth. If you’re scratching your heads, wondering what the hell to make with this delicious aperitif liquor, here are some Campari recipes (sans Negroni) we reckon you should give a go.