Shaking Campari with lemon and sugar softens its bitterness and brings out the orange peel and cherry notes. A splash of cold soda water lifts it all into a light, fizzy drink with a clean, dry finish.
1¼ oz
CampariBuy on Amazon →
¾ oz
lemon juice
½ oz
simple syrup
2 oz
soda water well chilled
Garnish: Orange twist · Ice: Served up, no ice
Campari Fizz
Bitter orange and herbs, freshened by lemon and softened by sugar. Light, dry and lively on the tongue.
The Fizz is an old American drink family: spirit, citrus and sugar, shaken and topped with soda water, served without ice in a small glass. It appears in later editions of Jerry Thomas's bar guide, and the Gin Fizz was hugely popular around the turn of the 20th century.
Campari, created by Gaspare Campari in Novara in the 1860s, is a natural fit for the formula. The Campari Fizz is a bitter twist on the classic structure, with no known inventor. In German cocktail books you will also find a quite different drink under the same name, made with Campari, orange juice and champagne; that version is listed below as a variation.
A Fizz is shaken and served short without ice. A Collins is built long over ice.
With Campari at about 25% ABV, the drink ends up around 6 to 8% ABV.
Yes. That gives a stronger, drier version, close to the champagne variant listed here.
The perfect sound
Bitter bubbles on a Milan terrace.
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