Bitter Citrus Infusion

This homemade Campari recipe captures the essence of the iconic bitter aperitif with its blend of citrus peels and botanicals. The process of infusing the liquor and combining it with a simple syrup results in a delightful, vibrant red liqueur that's perfect for creating classic cocktails and refreshing spritzers.

Bitter Citrus Infusion

Capture the essence of Campari with this homemade citrus-infused bitter liqueur, perfect for crafting classic cocktails and refreshing spritzers.

4.73 from 63 votes
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Ingredients

  • 1 1/2 oz 100-proof vodka
  • 1/2 tsp gentian root
  • 1/4 oz dried orange peel
  • 1/4 oz dried lemon peel
  • 1/4 tsp angelica root
  • 1/4 tsp wild cherry bark
  • Pinch of dried wormwood
  • 1/2 cup water
  • 1/4 cup white granulated sugar
  • 1/2 tsp citric acid
  • 20 drops red food coloring, optional

Instructions

  1. In a 1-quart jar, combine the vodka, gentian root, dried orange and lemon peels, angelica root, wild cherry bark, and dried wormwood. Seal the jar and shake well, then let it infuse for 10 to 14 days in a cool, dark place, shaking daily.
  2. Prepare the simple syrup by boiling 1 cup of water and stirring in the sugar until dissolved. Simmer for about 5 minutes, then let it cool to yield about 1 1/4 cups of syrup.
  3. Once the infusion is ready, strain it through cheesecloth to remove the botanicals. Repeat the straining process for a clearer spirit.
  4. Combine the infused liquor with the simple syrup, stir in the citric acid, and add the remaining water. Adjust the color with red food coloring, if desired.
  5. Bottle the homemade Campari in a tightly sealed container and store at room temperature in a cool, dark place.