Campari Spritz & the Negroni Sbagliato — Italy's Boldest Aperitivo Drinks

If Aperol is the aperitivo gateway drug, Campari is what waits on the other side. Deeper red, more intensely bitter, with a complex herbal backbone built from over 60 botanicals — Campari rewards the palate that has graduated past sweetness and is ready for something with real character.

This guide covers two drinks: the Campari Spritz, a leaner, bolder cousin of the Aperol version, and the Negroni Sbagliato — the "wrong" Negroni that accidentally became one of the most talked-about cocktails of the last decade.

First: understanding Campari

Campari was created in 1860 in Novara by Gaspare Campari. The recipe has never been published. What we know: it contains water, alcohol, sugar, and a proprietary blend of herbs, spices, fruit peels and botanicals — with bitter orange, rhubarb, ginseng and cascarilla among the likely ingredients. It sits at 25% ABV (slightly higher than Aperol's 11%), which is why Campari drinks feel different in the glass — longer, warmer, more assertive.

Unlike Aperol, which is universally approachable, Campari genuinely divides people on first taste. Most who persist find it revelatory within a few sessions. The bitterness is the point — it stimulates appetite, cleanses the palate, and creates a complexity that sweeter aperitivi simply cannot replicate.

The Campari Spritz

Build exactly as you would an Aperol Spritz — ice first, then Prosecco, then Campari, then the soda splash. The key difference: because Campari is more bitter and higher ABV than Aperol, the 3-2-1 ratio produces a noticeably drier, more intense result. Many drinkers prefer a 4-2-1 ratio here (extra Prosecco) to balance the intensity, especially if they're newer to Campari.

The squeeze of orange before resting it on the rim is not decorative — the oils from the peel and a small amount of juice noticeably soften the entry and round out the bitterness on the first sip. Don't skip it.

The Negroni Sbagliato

The Negroni Sbagliato was invented accidentally at Bar Basso in Milan in the 1970s. A bartender reached for the Prosecco bottle instead of the gin while making a Negroni. The customer liked it. The drink stayed on the menu and never left.

It became a global phenomenon after a 2022 interview in which actor Emma D'Arcy described it as their favourite drink. The clip went viral and overnight created a worldwide shortage of Campari in several markets.

Unlike the Spritz, the Sbagliato is built in a rocks glass (a wide, short tumbler), not a balloon wine glass. Add the ice cube first. Pour Campari, then vermouth, then the Prosecco. Stir gently twice — just enough to combine, not so much that you lose the bubbles. Garnish with orange.

Campari vs Aperol: which should you use?

Use Aperol when you want something lighter, sweeter, and crowd-pleasing — at a summer party or with guests new to aperitivo culture. Use Campari when you want depth, bitterness, and complexity — for slower drinking, food pairing, or anyone who already knows they enjoy bitter flavours.

The best Italian bars keep both behind the counter and let the occasion — and the guest's mood — decide.

What to eat with a Campari Spritz

The higher bitterness of Campari pairs better with richer, saltier snacks than Aperol does. The best pairings: prosciutto-wrapped grissini, aged Parmigiano-Reggiano, cured olives (particularly Taggiasca), lardo on toasted bread, or a simple anchovy-and-butter bruschetta. The fat in these foods cuts through the bitterness and creates a satisfying balance. Avoid sweet snacks — they clash brutally with Campari's profile.

"Campari doesn't apologise for what it is. That's why people who love it, love it completely."