How I Made Campari From Scratch Recipe

[@TheWeePearl]

Hi everyone! As I said in the video please be sure to research your ingredients before using and consuming. For the non-alcoholic version of this recipe please check it out the link in the description above.

[@adashofbitter]

Just here to say that I miss new videos and hope you come back soon! One of the best cocktail channels on youtube.

[@TheWeePearl]

Hi! Thank you so much! I am hoping to post a new video soon! I have a lot of ideas that I can’t wait to share

[@VũNguyễnNhật-p1k]

Woah, just saw this channel while looking for miso cocktails, this chanel is so underrated. Keep up !!!

[@PotatoHopback]

I’ve been thinking about separating the infusions for certain ingredients in my amari and aperitivi recipes exactly for the reason you said. Maybe even go a step further and use different ABV grain spirit for specific ingredients. The “throw everything in a jar” method is easy, but I can tell that the bittering ingredients get over-extracted and you lose subtler hints and freshness of others. Looking forward to giving this recipe a try!

[@TheWeePearl]

I’ve thought about that as well and am thinking of trying it for a new recipe I am developing. It’s definitely not as simple, but I’ve noticed after time the spirits lose their balance.

[@justinsullivan4824]

A lot of work was put into this, thank you!

[@kellen1618]

Great video! It was very informative. I would love to see your take on Aperol.

[@gamersruin]

Seriously, this is one of the best cocktail channels on youtube. What kind of wormwood did you use? I'm assuming Absythium?

[@devynkumar1997]

Absolutely insanely good video

[@TheWeePearl]

Thank you so much!

[@thiagovongilsa]

I have just made it, its so good!!! Congrats, it is better than Campari. For my taste I will do it a bit more bitter

[@stephane.foisy.186]

Sounds like a fun process!

[@andrecardoso8405]

Miss your videos😢😢😢

[@TheWeePearl]

🙏 Well I got good news for you...

[@krisyallowega5487]

Many people mistake cochineal for red dye 40, believing that it is carcinogenic. Nope...just ground up mealy bugs that feed on cacti.

[@JakeNiman]

This is awesome! Can you do a DIY green chartreuse next?

[@jr.bobdobbs]

😂

[@TheWeePearl]

I have actually been workshopping one!

[@escanone]

since you have all these herbs aromatics now, what about a vermouth? would love to see a vid about making something like cocchi americano

[@TheWeePearl]

I have actually been thinking about making a vermouth for a long time now! Stay tuned!

[@deardaughter]

You're, like, the best.

[@arcron3]

Looks great!🍸🥃

[@johnmeerabux5224]

Thank you

[@markbrown7981]

Thanks for sharing your research and process with everyone! I want to try making it, but also kind of think I'll spend more on ingredients than on a bottle of Campari! 😂 Have you ever tried recreating Amer Picon, given it's all but impossible to get in the US?

[@TheWeePearl]

Lol. Yes. Sourcing the ingredients is quite expensive! However, it’s a fun project if you have the time and disposable income 😂

[@detectivemanzanas4390]

You have such a lovely voice

[@douglass1595]

Where do you buy most of the not so common ingredients?

[@ThroughTheMixingGlass]

I'd love to give this a try sometime! Is this a new recipe? I swear I saw a homemade Campari video on your channel a little while ago.

[@tyler5278]

I work in a bar with a vision for having as much homemade product as possible, would this realisticly be worth the price difference to Campari? cheaper or more expensive

[@carl_busch]

This is mind blowing.

[@Андрей-ы7я6х]

When Aperol recipe will come ?

[@Андрей-ы7я6х]

Why I remember this video from some years ago🤔

[@TheWeePearl]

Lol. I finally made the needed edits to repost

[@Андрей-ы7я6х]

@@TheWeePearl thank you for simple describing difficult things! Looking forward to more recipes of homemade liquors!!👍

[@backin2balance]

Where did you source the red dye bugs that are food safe?

[@TheWeePearl]

I found them on Amazon. They do not specify being food safe. They are organic cochineal beetles

[@jsteines]

I did the recipe exactly, but used red beet powder in lieu of bugs (just something about bugs)… worked well, but I’m noticing the color is fading over time. I’m just going to do 500ml batches so I drink it before the color fades.

[@timbernard4193]

Thank you for workshopping this! I've been wanting to do something like this myself recently but you seem much more capable than me :D Not to lead the witness, but maybe doing an Averna-like amaro could be interesting?!

[@TheWeePearl]

I’m sure you are very capable! I would love to test out and averna style amaro.

[@nothingtoseehere5760]

Splendid. THANK YOU. Also wouldn't hurt to tackle the Chartreuse, Amaro Nonino, etc. some of these corps are really squeezing the last drop of blood from our wallets and it's not cool...

[@nothingtoseehere5760]

Oh, as an aside I strongly recommend NOT mixing weight and volume in your ingredients list. Just use weight. Nobody knows what half a cup of sugar weighs. Now we have to get out a bunch of imperial measurement tools when we are already using a gram scale that would work so much better... and are the grapefruit and lemon peels dry or fresh?

[@theconektd]

No gentian?

[@jasongrosfeld3379]

You should sell this natural Campari alternative

[@theandrewmina1504]

i am a mixologist and i need to talk with you to learn more

[@donbrown1284]

Thanks, but I think I'll just head over to the liquor store.

[@jamesliber5496]

We have a lot of product accessories about wine that would interest you? We have sent you an email inviting you to take a look.

[@elliot2871]

What????

[@JMF1992]

Wait what? You're using BUGS?

[@涂之禹]

BIG THX Thi·s exactly what I want! 这他妈正是我想要的 感谢up!

[@douglass1595]

Where do you buy most of the not so common ingredients?

[@theconektd]

No gentian?