After 150 years of the original recipe, 86 different herbs from four continents are used to achieve the balanced mixture of Campari. The ingredients are soaked in distilled water and mixed with ethanol. After a few days, sediment is removed from the mixture via several filter passages, filled into large internally glazed containers, and brought up to drinking strength with water and sugar syrup. After 30 days of rest, the drink is filtered again and bottled. For a long time, a natural food colouring obtained from cochineal scale insects was used to give Campari its intense red colour. However, Campari decided to switch to artificial colouring in 2006. As a result, on the European market, the product no longer contains any animal products. Campari is primarily consumed as a classic aperitivo; for example as Campari Orange (4cl Campari, 12cl orange juice) or as Negroni (4cl Campari, 4cl Gin, 4cl Vermouth Cinzano rosso). The sparkling and fresh Campari Milano (4cl Campari, 4cl cranberry juice, 12cl Prosecco, mint leaves) is also a very popular variety. Campari is bittersweet and highly appetising. 23% vol. 1l.