Campari is the iconic Italian red bitter aperitivo — the crimson backbone of the Negroni and the Americano — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Created by Gaspare Campari and now made by the Campari Group near Milan, it is a bittersweet infusion of fruit, herbs and spices with an unmistakable ruby color. We keep it close at hand because few things open a meal more gracefully than its bright, bitter snap, whether sipped over ice or stirred into a classic.
About the Producer
Campari was invented in 1860 by Gaspare Campari in Novara, Italy. By 1867 he had moved to the Galleria Vittorio Emanuele II in Milan, where his Caffè Campari helped make the drink famous. His son Davide opened the first production plant in Sesto San Giovanni, near Milan, in 1904 and began exporting it abroad. Today Campari is the flagship of the global Campari Group, still made to Gaspare’s closely guarded original recipe.
Style & Production
Campari is a bitter aperitivo made by infusing a base of alcohol and water with a secret blend of fruit, herbs and spices. The company confirms only that bitter orange peel is part of the recipe, which is known by just a handful of people; the rest remains a closely held secret. Its signature deep red was originally drawn from carmine dye, a practice the company discontinued in 2006. The result is brisk and bittersweet rather than heavy, designed to whet the appetite before dinner.
Tasting Notes
Look for a vivid nose of bitter orange and red fruit, with cherry and a faint medicinal herbal lift. The palate is bittersweet and clean, with orange peel, rhubarb-like bitterness and a cola-spice undertone. The finish is crisp and dry, the bitterness lingering just long enough to leave you ready for the next bite.
What to Pair It With
As an aperitivo, Campari shines at the start of the meal. Pour it alongside our Charcuterie Board, with Heirloom Tomatoes & Burrata, or with a plate of Fresh Oysters. See the full dine-in menu for more.
How It’s Served at Grappa
Campari is poured at $11, served over ice with a twist or stirred into a cocktail such as the Negroni or Americano.
FAQ
Where is it from?
Campari is from Italy, created by Gaspare Campari in 1860 and now produced by the Campari Group near Milan.
What does it taste like?
It is bittersweet and bright, with bitter orange, red fruit and a faint herbal, cola-spice character and a crisp, dry finish.
How is it traditionally enjoyed?
Campari is a classic aperitivo, served over ice with a twist before a meal or stirred into cocktails such as the Negroni and the Americano.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
