Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was originally coloured with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red colour. In 2006, Gruppo Campari ceased using carmine in its production.
Campari is an alcoholic liqueur, considered an apéritif, obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water.
Campari is often used in cocktails and is commonly served with soda water, prosecco or citrus juice.