Campari—the bright red liquor best known as the start of the negroni—is delicious. But what the hell is it, exactly? The few people who know have kept the recipe a secret for well over a century. That didn’t stop master bartender Hiroyasu Kayama from trying to make his own.

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Although the company website hints that the true recipe contains between 20 and 80 ingredients, Hiroyasu uses just eight. His recipe isn’t meant to be entirely authentic and has a Japanese twist, evidenced by the inclusion of tonka beans and senburi.

Now can someone tell me where the hell to buy some cochineal?