How To: Campari Dust

Creating this showstopping edible garnish is easier and faster than you might think. Learn how.

Ah, Campari. The bright red, wonderfully bitter base of the Negroni (and its many variations) has been delighting imbibers since Gaspare Campari invented it in 1860. If you’ve spent any time behind a bar, you’ve jiggered countless ounces into mixing glasses and tins…but when was the last time you added it to the outside of a glass?

A silicon tray, an oven, and a bit of patience is all you need to transport Campari’s iconic hue from liquid ingredient to eye-catching garnish.

How to make Campari Dust

• Step 1: Preheat oven to 160 degrees Fahrenheit.
• Step 2: Add Campari to a silicone tray and place in the oven for 6 hours or until completely dry.
  • Safety Note: Make sure your tray is silicone and oven-safe.
• Step 3: Once the Campari is completely hardened and not sticky at all, remove from oven and allow to cool.
• Step 4: Using a spice grinder or mortar, grind the dried Campari into a fine dust.
• Step 5: Store the powder in a non-reactive container. We recommend adding a desiccant sachet.

How To Use Campari Dust

This amazing garnish compliments all kinds of drinks, whether dusting the coupe of Shakerato or sprinkled over pebble ice in a spicy Mezcal Jungle Bird. If you’ve found a fantastic use, please share it with us!