Step 1

Combine dry ingredients and alcohol: Combine the dry ingredients, mixing them 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.

Step 2

Infuse for 2-3 weeks: During the infusion period, shake the jar once a day. The color should slowly turn brown, and the taste will be so bitter as to be undrinkable

Step 3

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

Step 4

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.Slowly stir the cooled simple syrup into the bitter, infused alcohol. You will likely need all of it, but once you have added half, taste it frequently, and stop when the Campari tastes good to you. Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.

Step 5

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.

Step 6

Bottle and store: Transfer your Campari to a clean bottle or jar and store away from direct sunlight.