Campari

What it tastes like

Start with bitter orange peel, then a wave of cherry-like sweetness, then a long, grippy bitterness with clove and herbs. It is sweet enough to be approachable and bitter enough to wake you up — which is exactly the point of an aperitivo, a drink designed to get your appetite going before dinner.

On its own it is intense. Add soda, tonic or orange juice and it relaxes into something bright and refreshing.

A short history

Gaspare Campari created it in 1860 in Novara, northern Italy, and the recipe is still a closely guarded secret. For most of its life that famous red came from carmine, a dye made from crushed cochineal insects. In 2006 Campari switched to a different colouring in most markets, so your Negroni is now officially bug-free.

How to drink it

The Negroni (equal parts gin, Campari and sweet vermouth) is the classic. The Americano swaps the gin for soda water and is lighter. If you are new to bitter drinks, start with a Campari Soda or a Campari and orange juice — the Garibaldi — and work your way up. You will be a convert by Friday.

The verdict

Every home bar should have a bottle. It keeps for ages once open, it unlocks a dozen cocktails, and it is one of the easier premium bottles to find on offer — supermarket prices often differ by several pounds, so it pays to check.