Campari Soda
A crisp, ruby aperitivo built tall over ice: bitter red liqueur lifted by sparkling water and a flicker of orange. Refreshing, bracing, and gloriously simple.
History of Campari Soda
This tall, sparkling serve grew from northern Italy’s aperitivo culture, where bitter liqueurs and soda water whet the palate before supper. The combination is minimalist by design: a measured pour of red bitter aperitivo over ice, lengthened with fizz for lift and length. Its appeal lies in immediacy and reliability. A landmark moment came in the early 20th century with the debut of a single-serve bottled version, making the mix portable and visually iconic. That bottle popularised the flavour profile well beyond cafés and piazzas. It also cemented the format of bitter plus soda as a timeless template. Exact origins of the mixed drink in bars are hazy, as it likely evolved organically wherever bitter aperitivo and soda were on hand. What is clear is the drink’s persistence: brisk, aromatic, and perfectly suited to the late-afternoon ritual. Today it remains a shorthand for aperitivo hour in warm weather.
Why the Campari Soda Works
Bitterness is tempered by dilution and lifted by carbonation, so the drink feels brisk rather than harsh. Cold temperature tightens the flavours, while a citrus garnish adds high notes without sweetness. The liqueur’s herbal complexity is stretched by soda, revealing citrus, spice, and floral edges that might otherwise feel dense. Proper ice keeps the drink cold and controls dilution, ensuring the first and last sip taste aligned. The simple build makes consistency easy, and the low-to-moderate strength suits relaxed pacing. It functions as a palate-primer, bright but not sweet, with a clean, dry finish that invites food.
Should You Mix Ahead?
Do not pre-mix with soda, as carbonation will fade. Instead, pre-chill both the aperitivo and the soda in the coldest part of your fridge. Chill the glass too, so you can build quickly without excess dilution. If batching for a group, pre-portion the bitter aperitivo in small bottles and keep them on ice. Open soda at the moment of service and top each glass to maintain fizz. This keeps texture consistent and speeds up rounds. Prepare garnishes ahead by cutting wedges and storing them covered and cold. Avoid pre-icing glasses, which can water the drink. Build to order and serve immediately for maximum sparkle.
Food & Snack Pairings
Salt-forward snacks are ideal: green olives, salted crisps, and roasted nuts underline the bitterness and make the drink feel even crisper. The carbonation scrubs the palate, so each bite stays bright. Cured meats and hard cheeses work well, especially those with nutty or peppery notes. The drink’s dryness keeps the pairing clean rather than heavy. For something lighter, try citrus-dressed salads or grilled prawns with lemon. The bitter backbone cuts through oil and lifts delicate flavours without overwhelming them.
How to Make Campari Soda
Fill a chilled highball to the brim with large, fresh ice. Cold and abundant ice keeps dilution predictable and the bubbles lively. Measure 2 oz bitter red aperitivo over the ice, then gently top with 4 oz very cold soda water. Pour down the side of the glass to protect carbonation. Give a brief, delicate stir with a bar spoon to integrate without knocking out fizz. Garnish with an orange wedge and serve immediately while it crackles with bubbles.
When to Serve
Serve at aperitivo hour, late afternoon into early evening, when you want appetite and conversation without intensity. It brightens warm days and easy Fridays. In summer it is a patio staple, though its dryness makes it welcome year-round before dinner. It also suits low-key celebrations where a modest-strength drink keeps the pace civil. Offer it as a first round at parties to set a refreshing tone. The colour is festive, the build is quick, and the profile pleases both bitter fans and the bitter-curious.
Common Mistakes
Using warm soda or glassware flattens the drink. Keep everything very cold and open the soda only when ready to pour.
Skimping on ice leads to fast melt and a watery finish. Fill the glass completely with large, solid cubes to control dilution.
Over-stirring drives off carbonation. Stir just once or twice to integrate, then garnish and serve immediately.
Recommended
Best amaro for Campari Soda
Choose a red aperitivo-style amaro with bright citrus, gentian, and herbal notes around the mid-20s ABV. You want a clean, assertive bitterness that stays vivid once lengthened with soda. Avoid bottlings that are overly sweet or heavily spiced, which can taste muddy when diluted.
Taste Profile
Ingredients
Instructions
Chill and ice
Chill the highball glass, then fill it completely with large, fresh ice cubes.
Measure the aperitivo
Measure 2 oz bitter red aperitivo and pour it over the ice.
Top with soda
Gently add 4 oz very cold soda water, pouring down the inside of the glass to preserve bubbles.
Brief stir
Give a single gentle stir with a bar spoon to integrate without knocking out carbonation.
Garnish and serve
Garnish with an orange wedge and serve immediately while cold and sparkling.
Bartender Tips
Keep everything very cold
Chill the aperitivo, soda, and glass. Cold ingredients protect fizz and tighten the flavour profile.
Mind the ratio
Start with 2 oz aperitivo to 4 oz soda; adjust to 1:3 for softer bitterness or 1:1.5 for a bolder bite.
Use large, fresh ice
Large, hard cubes melt slowly, keeping the drink cold without washing out the bitterness.
Gentle stir only
A brief, delicate stir integrates the drink without stripping carbonation.
Use a zero-alcohol red bitter aperitivo in place of the liqueur and keep the ratio the same. The key is balance: you want firm bitterness, a little citrus, and a clean, dry finish once lengthened with soda. An orange wedge provides aromatic lift without adding sugar. If your non-alcoholic option is softer, compensate with a slightly higher pour or a pinch of saline to firm the finish. Always keep everything very cold to help the profile feel crisp and convincing. Fresh, highly carbonated soda is essential for proper texture. For a kitchen shortcut, steep citrus peel with a few gentian-heavy herbal teas, lightly sweeten, and chill. Use 2 oz of this concentrate with 4 oz soda over ice. It will not be identical, but it scratches the same bitter, refreshing itch before a meal.
Similar Drinks
Frequently Asked Questions
What ingredients should I use for the best Campari Soda?
Choose a quality red bitter aperitivo with clear citrus and herbal notes, and pair it with freshly opened, highly carbonated soda water. Keep both very cold and use large, fresh ice. A fresh orange wedge adds aroma without sweetness.
What is the ideal method and ratio?
Build in a chilled highball filled with ice: 2 oz bitter aperitivo to about 4 oz soda is a reliable starting point. Add the soda last and pour gently to preserve fizz, then give a brief, delicate stir. Adjust the ratio to taste if you prefer a drier or softer profile.
How strong does it feel and when should I serve it?
It drinks light and spritzy, with bitterness leading and alcohol tucked into the background. It is perfect before dinner or as a first round at gatherings, especially in warm weather. Expect a crisp, dry finish that invites snacks.
Can I make it ahead or batch it, and what mistakes should I avoid?
Do not batch with soda; pre-chill components and build to order. The biggest pitfalls are warm ingredients, too little ice, and over-stirring, all of which kill fizz and clarity. Open soda at the last moment and serve immediately.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 2 reviews