Homemade Campari

1. Stage

Combine the dry ingredients and alcohol: Combine everything but the alcohol for the infusion, mixing the ingredients well, and then divide between two 1-quart (32oz) mason jars, adding an equal amount of alcohol to each (you can also do this in one jar if you have a jar that’s big enough). Seal the jars and shake.

2. Stage

Infuse for 2 weeks: During the infusion period, shake the jar once a day. The color should turn brown, and the taste will be so bitter as to be undrinkable.

3. Stage

Strain: After infusing, strain the mixture using a sieve, then filter through cheesecloth, a coffee filter, or a mesh superbag.

4. Stage

Sweeten the Campari: Bring the water to a simmer in a saucepan, then stir in the sugar until dissolved. Remove from heat and let cool fully . Slowly stir the cooled simple syrup into the bitter, infused alcohol. Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.

5. Stage

Adjust the color: If you are put off by the color, or simply want it to resemble store-bought Campari, add red food coloring until it settles at that bright, rosy hue you recognize.

6. Stage

Bottle and store: Transfer your Campari to a clean bottle or jar and store away from direct sunlight. Your Campari will never truly go bad if kept in a cool, dry place. If you are storing half-empty bottles in the light for over a year, you may notice changes owing to oxidization and an eventual evaporation, but the Campari itself is still safe to enjoy.