Campari—the bright red liquor best known as the start of the negroni—is delicious. But what the hell is it, exactly? The few people who know have kept the recipe a secret for well over a century. That didn’t stop master bartender Hiroyasu Kayama from trying to make his own.
Although the company website hints that the true recipe contains between 20 and 80 ingredients, Hiroyasu uses just eight. His recipe isn’t meant to be entirely authentic and has a Japanese twist, evidenced by the inclusion of tonka beans and senburi.
Now can someone tell me where the hell to buy some cochineal?
