Campari Fizz

Two Champagne flutes filled with Campari fizz.

This stunning Campari Fizz aperitif combines the herby, bitter taste of Campari and the sweetness of sparkling wine with mouthwatering results.–Louise Pickford

LC Bitter or Sweet, It’s Your Drink Note

This Campari Fizz recipe is all about personal taste—or, as we like to think of it, permission to play around a little. Care to highlight the complexity of Campari? Skip the simple syrup and pair it with a dry sparkling wine. Campari just a tad too bitter for you? Sweeten the cocktail with an extra splash of simple syrup or opt for a sparkler with some residual sweetness, such as Prosecco. Feel like you’re missing some bling? Toy with a citrus twist. This Campari Fizz is really what you make of it, which ought to be, first and foremost, whatever you fancy.

Campari Fizz

  • Quick Glance
  • Quick Glance
  • 5 M
  • 5 M
  • Serves 1
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Ingredients


Directions

Gently tip the Campari into a flute and stir in the simple syrup or sugar.

Top off each flute with chilled sparkling wine. If using sugar, wait until the effervescence subsides and stir until the sugar dissolves. Taste and add more simple syrup or sugar, if desired. Serve immediately.

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Recipe Testers' Reviews

This Campari Fizz is just the kind of simple, impressive cocktail to have in your arsenal as the holidays approach. Minimal effort, gorgeous color, and a great start to a meal. The amount of sugar called for worked fine with the sweet Prosecco I used to offset some of the bitterness of the Campari, but I think the sugar could be optional. A REALLY dry sparkling wine could probably use a touch of sugar. To really finish off this cocktail right, I would recommend adding a lemon or orange twist, as it seems naked without it.

I always have a bottle of Campari in the liquor cabinet. I'm a huge fan of the Negroni cocktail (Campari, sweet vermouth, and gin) so I thought I would try this lovely recipe for a sweet and bubbly Campari Fizz. The combo of the bitterness from the Campari pairs very well with the sweetness of the sugar and the bubbly (I used a Prosecco). I think for presentation's sake, a sugar cube would look lovely at the bottom of a Champagne glass with this cocktail.

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