Campari & Soda
Campari and soda water with orange. The simple Italian aperitivo.
8%
ABV
easy
Difficulty
highball
Glass
Flavor Profile
History & Heritage
“Gaspare Campari served bitters with soda in 19th-century Milan, but the combination was cemented in 1932 when Davide Campari introduced the pre-bottled Campari Soda. Its ruby color and modest strength made it the archetypal Italian aperitivo, meant to awaken the appetite before dinner.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
4 oz
Method
Technique transforms ingredients into something extraordinary.
Fill a highball glass with ice
Add Campari
Top with soda water
Stir gently
Garnish with orange wedge
Glassware
Served over ice in a highball glass
Garnish
Fresh orange wedge
Master's Tips
Professional insights to elevate your craft
Use plenty of ice
Quality soda water makes a difference
Gently build to preserve carbonation
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Campari & Soda.
1:2 Ratio
More Campari for seasoned bitter lovers.
Changes
1:4 Ratio
Extra soda for a lighter spritz-like sipper.
Changes
Americano
Adds sweet vermouth to create the Negroni's precursor.
Changes
Negroni
Replace soda with gin for a strong, stirred classic.
Changes
Campari Spritz
Top with prosecco and a splash of soda for a bubbly aperitivo.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Aperol Spritz
A vibrant Venetian aperitivo marrying bittersweet Aperol, crisp Prosecco, and a splash of soda for sunny, effervescent sipping.
Boulevardier
A whiskey-laced cousin of the Negroni that blends bold American bourbon with bitter Campari and sweet vermouth for a warming, ruby-hued sipper.
Mezcal Negroni
A 1:1:1 riff where earthy mezcal stands in for gin, giving the Italian aperitivo a sultry, agave-smoked backbone.