Inspiration
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Drink like a local: From Spritz To LimoncelloDiscover the deep rooted history of Italian drinking culture and how it's no 'one size fits all'.
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Introducing the Negroni Edits: Edition 1Campari is more than an aperitif. With such unmistakable characteristics, the iconic red liquid has long been a source of passionate inspiration. Drinks like Rosita, that Gary Regan adapted from a 1978 book (with reposado tequila instead of gin, and the addition of dry vermouth and bitters), the fortunate accident at Bar Basso in Milan […]
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Food, Drinks & New Orleans with Kermit RuffinsNicknamed the “Big Easy” and home to one of the biggest trade events of the year, Tales of the Cocktail, New Orleans is also the birthplace of jazz, home to countless classic cocktails and a vibrant culinary scene. We sat down with iconic trumpeter Kermit Ruffins, a New Orleans native deeply connected to all three, […]
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Rome Bar Show - Day 1Campari Academy wowed Rome Bar Show on Day 1. Learn more about our Perspectives showcase.
The Latest
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Time at the Bar: Arielle Johnson & Adrian Forde-BeggsIn this episode of TIME AT THE BAR, Tristram Fini sits down with Arielle Johnson, flavour scientist and author of Flavourama, and Adrian Forde-Beggs, Head of Creative at Lyan Bars, to explore the thinking behind great drinks. From flavour and ingredient development to experimentation and R&D, they discuss why challenging assumptions, testing ideas and embracing […]
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Time at the Bar - Jasmine Bouyer, Equal PartsEqual Parts in Hackney has built a reputation for sharp drinks and a bar people want to come back to. In this episode of TIME AT THE BAR, Campari Academy’s Tristram Fini sits down with Jasmine Bouyer to talk about the people and mindset shaping her approach behind the bar. Jasmine’s perspective is shaped by […]
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A Negroni with Alessandro Palazzi, Dukes HotelKnown for his legendary hospitality and decades behind the bar at Dukes, Alessandro Palazzi joins Campari Academy UK’s Tristram Fini to explore two different ways of serving one of the world’s most enduring cocktails: the Negroni. From the straight up serve he first learnt behind the bar to the built version many bartenders know today, […]
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Case Studies in Flavour Science - how modern R&D really gets done.With Arielle Johnson & Adrian Forde-Beggs In February 2026, Campari Academy UK welcomed Arielle Johnson (Flavour Scientist, Author – Flavorama) and Adrian Forde‑Beggs (Head of Creative – Lyan Bars) to collaborate on a session focusing on the intricacies of modern R&D techniques and how to implement them in a programmatic manner to unlock creativity, flavour, […]