Campari "Copycat" Recipe

[EuroStiller]

Campari
Please remember that this is a “copycat” recipe and will not taste exactly like the real thing, but it sure does come close! I have not made it in years because we use very little Campari in my household. We prefer Aperol. A note on ingredients: I don’t know where you will find cascarilla bark and cochineal. The cochineal is very easily replaced by professional strength red food dye (E 129 Allura Red AC/ FD&C Red #40. Plus the idea of using insect shells, Carmine Natural Red #4/ E120, revolting. Yes, it has caused an allergic reaction in a very small number of the population, but that has only fueled the Campari Group to stop using it which is a damn shame if you ask me).
The cascarilla bark has to be the dark variety, indicating the outer bark, not the white variety, indicating the milled layer just below the bark. Maybe herbalists outside of Italy carry this, I do not know. The same goes for the cochineal. Purchase the whole shell, not the pre-milled powder. The carminic acid value drops. If you use cochineal, ideally you will want to use cochineal with the maximum carmine acid content (23-24%). Sometimes this can also be purchased at artist shops as well for those who make/ blend their own paints. If you plan to use the cochineal, you must prepare it before use. I will list that procedure after.


The Recipe, dated 1905

Zest of 12 Oranges, no pith, cut into very thin strips (Do not use Naval Oranges)
Dried Bitter Orange Peel 50 gr.
Quassia Wood 25 gr.
Wormwood Leaf and a few Flowers (ONLY) 25 gr.
Cascarilla Bark 50 gr.
Wall Germander 50 gr.
Calamus Root 50 gr.
Angelica Root 50 gr.
Chinese or Turkish Rhubarb Root 50 gr. (R. palmatum)
Grain Alcohol at 95% 6 Liters
Water 14 Liters
Sugar 7 Kilograms
Cochineal 60 gr.

Combine the ingredients well bruised in the 3 liters of the alcohol and ½ liter of water, and seal well. Agitate the mixture daily for 10 days. After 10 days prepare bain- marie still. Place the contents into the still along with 1 liter of water (used to clean out the maceration container). Distill very slowly via water bath and collect 4 liters of distillate then stop.
Change to a pot still and distill again. This time collect only 3 liters of distillate then stop distillation. Set the distillate aside.

Dissolve the sugar in 14 Liters of water. Bring to a full boil, and then remove from the fire. Cover and cool completely. When the syrup is cold, add the filtered color to the base (if using the cochineal), then work the alcoholic base into the syrup with the remaining 3 liters of alcohol. Filter the entire mixture and bottle. Store in a cool, dry place for 3- 6 months to age and then it is ready to serve.


To make cochineal coloring:

In a deep brass or bronze mortar and pestle, slowly reduce the cochineal to a powder to avoid making too much dust. When the cochineal is powdered, add 10 gr. Tartaric Acid and 10 gr. of Alum. Work the tartaric acid alum into the powdered cochineal. Pour over 200 gr. or pure alcohol and work the mixture into a paste. Scrape the mixture off of the spatula. Cover the mortar and set aside for 2 days. After 2 days, add 200 ml of tepid water and work into an even colorant. Filter into a bottle and set aside until needed. Shake well before using if prepared well in advance.