18 Campari Cocktails for All Seasons
Herby, citrusy, and pleasantly bitter, Campari is an Italian aperitivo that can be used in all kinds of drinks, from a simple Campari and soda to the classic Negroni. In this roundup, we’ve gathered some of our favorite Campari cocktail recipes, including a wintry spritz perfect for the holidays and a frozen twist on a Negroni featuring pureed grilled peaches. You’ll find something to sip no matter what season it is.
Francesco Lafranconi chose Amaro Abano for this drink—which also includes Campari, cream sherry, and club soda—because its cardamom flavor goes so nicely with the rich, nutty cream sherry.
Mediterranean Pink Lady
Angus Winchester loves limoncello and Campari and wanted to combine them in a classic-style (that is, not overly esoteric or fussy) cocktail. The result is a pretty pink drink that's citrusy and crisp.
For an Americano, all you need is Campari, club soda, and sweet vermouth—plus, an orange wedge for garnish.
If you can't find Barolo Chinato, use the spicy sweet vermouth Punt e Mes, which is widely available in the United States.
This cocktail reminds Mike Ryan of the strawberry-rhubarb pies his mother made every spring. He roasts the rhubarb for the drink's syrup to caramelize the edges of the stalks and to accentuate their subtle, earthy bitterness. The syrup can be mixed with club soda for a pretty, nonalcoholic drink.
To give mezcal a pleasant bitterness, bartender Jeremy Oertel stirs in grapefruit liqueur. The bracing bitterness of Campari emphasizes the grapefruit flavor.
Negroni and Tonic
This twist on a gin and tonic gets a bitter kick from Campari and grapefruit peel.
Rosé Sangria with a Mixed-Berry Ice Ring
Food & Wine’s Justin Chapple uses a Bundt pan to make the ice ring for his delicious rosé-and-rum sangria.
Late-Harvest Wine and Campari Cocktails
When he's grilling on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.
Negronis with Fresh Oregano
To put his own spin on a classic Negroni, chef Zakary Pelaccio garnishes the cocktail with a sprig of oregano from his garden.
Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here. Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel. "This is a perfect way to use up any leftover fennel fronds from the kitchen," he says.
Dave Kwiatkowski creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color.
Frozen Peach Negroni
Grilling the peaches before puréeing them adds smoky flavor to this frozen drink from Carlos Victoria.
Hidetsugo Ueno currently uses the exquisite French Dolin rouge vermouth in his Negronis, but you may want to experiment with different sweet vermouths—Martini & Rossi, Cinzano, Carpano Antica Formula—or try a bittersweet one like Punt e Mes.
Babbo Natale Spritz
A wintry take on a classic spritz, this cocktail is dry and tart from the cranberry liqueur with a layer of warming spice from the Contratto Aperitif. (You can also use Campari instead of the Contratto.)
A little heat can have a cooling effect. The subtle spice on the finish of this cocktail from Benton Bourgeois brings complexity and interest to a grapefruit-tinged vodka Collins.
We’re bidding farewell to winter and embracing spring in this rosy cocktail, combining the last of winter’s citrus with seasonal raspberries. Tart and bitter notes from the grapefruit juice and Campari are balanced by floral crème de framboise and raspberries. It’s a cocktail worthy of your Easter, and a refreshing change from too-sweet lemonade or mimosas.
Ruby Red Spritz
This rosy, bittersweet aperitif will prime your appetite. If you want it sweeter, add a dash of simple syrup, or replace the fizzy soda water with a splash of grapefruit soda.