How to Clarify Cloudy Campari

1. Stage

Taste the Campari for reference: How does it strike you–harsh? Perfect? Make a mental note so you can compare it to the flavor at the end of the process.

2. Stage

Measure your Campari: In a large bowl or pitcher, add 4 teaspoons of lemon juice for every 1 cup of Campari. Stir to combine.

3. Stage

Measure the milk: Measure out 1 cup of whole milk for every 4 cups of Campari. (Do not use skim or low-fat milk). Put the milk in a different large bowl or pitcher that will hold at least 10 cups. 

4. Stage

Slowly pour the Campari into the milk: I repeat, do this slowly. You should notice the mixture forming small curds. It will, quite frankly, look gross. This may alarm you, but it’s what is supposed to happen. Press on!

5. Stage

Let the curds sit: Stir once gently, then let sit in the bowl for 1 hour, undisturbed.

6. Stage

Slowly strain: Put a giant coffee filter or a double layer of cheesecloth in a colander or fine mesh strainer over a large, clean bowl (if you have one, a conical strainer is best). Slowly transfer the curdled mixture into the strainer. You want to build up a raft of curds; don’t jostle them.  It will take about 1 hour or longer to fully strain. The strained Campari in the bowl should look crystal clear, perhaps with a few small curds settling at the bottom of the bowl. If the Campari is still a little cloudy, strain it through the raft of curds a second time. You can also try straining it through a coffee filter.

7. Stage

Adjust the color: Discard the curds. Add more red food coloring to your clarified Campari, if you like. Some of the hue gets trapped in the discarded curds.

8. Stage

Taste, then bottle and store indefinitely: Here it is! You did it. Quite the journey, no? How does your clarified Campari taste now?  Do you understand the chemistry behind this better than us? Please chime in in the comments!