Campari is an Italian drink developed by Gaspare Campari in 1860. It is made by steeping a secret mixture of herbs in alcoholic spirits, creating a strongly flavored and very alcoholic beverage. It is in the family of drinks known as bitters, because they feature herbs and bark which lend a distinctly bitter flavor to the beverage. Originally, bitters were developed for use as health tonics, and were often made with infusions of aromatic herbs so that they had a distinctive aroma and taste which made consumers feel like they were drinking a healthy beverage. Like other bitters, Campari has a strong aroma and a characteristic flavor which some consumers find overwhelming when consumed straight. For this reason, Campari is often mixed to create Campari Soda or other cocktails.

Although the exact ingredients in Campari are not known, the distinctive red color comes from cochineal dye, which is derived from an insect, Dactylopius coccus. Cochineal dye is used to dye many foods and drinks red, and is an ingredient that vegetarians should be aware of. Campari also contains cascarilla bark, a botanical product from the Bahamas. This bark has a characteristic strongly bitter flavor. These and other substances which make up Campari are steeped together in an infusion of bitter herbs, which is strained to remove particles of the plants before being bottled.

There are a number of ways to serve Campari. One of the most traditional is as an aperitif, a small drink served before a meal. Aperitifs are typically offered when guests are still milling, and signal that it is appropriate to begin consuming hors d'oeuvres and other appetizers. In this instance, Campari will be served in very small glasses, so that guests have a small sip of the beverage. The bitter flavor of Campari complements many appetizers, making it highly popular for this usage.

A number of cocktails also call specifically for Campari, such as a Negroni. A Negroni uses gin, sweet vermouth, Campari, and a twist of lemon. Campari is used in cocktails both for the distinctive flavor and the rich red color. Bartenders who like to experiment with their drinks sometimes enjoy playing with Campari, as it can add a fiery kick to a variety of drinks. Campari also appears in some iced desserts, such as sorbet. Alcohol is added to frozen desserts to change their freezing point, creating a different texture. Campari also has an impact on flavor and color, and is used judiciously.