Campari Academy - Discover Inspiring Bartender Education

DIGITAL SESSION

Watch Now: Wild Flavors with Danny Childs

Learn how to preserve wild flavors with fermentation, tinctures, syrups, and more! Taught by Danny Childs, author of the James Beard Award-winning book, Slow Drinks.

WATCH NOW

Article

Notes From a Pop Up: Tips, Tactics, and Techniques

Pop ups can be hard. With smart planning and prep, they don't have to be.

Article

The Best Egg White Alternatives for Cocktails.

Explore our scientific survey of the best options out there.

Article

How To: Banana Oleo Sacchrum

This Banana Peel Oleo Sacchrum is a no-fuss hack to add playful tropical notes to drinks.

Training

Milk Punch Guide and Recipes

Learn how to make clarified milk punch with this step-by-step guide.

Photo of Aperol Caviar made with Agar Agar

Article

How To: Aperol Caviar

Make an eye-catching and unexpected spritz with this easy technique.

Explore The Academy

Articles

Recipes

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Perspectives

Events

Campari Community

A glass of prosecco pours into a Negroni Sbagliato

Campari Academy Presents

Part 1

We meet the bartenders who are championing a local approach – encouraging and inspiring those around them to get into their own backyard.

Part 2

We explore how bartenders are getting involved with their own local communities and showcasing local ingredients in their drinks.

Man using a shovel in a salt production facility

Part 3

We open on a discussion about the value of agriculture – and the perceived value we give (or don’t) to the everyday ingredients that bartenders use.

In search of locality

In this episode, we go in-depth into the importance of understanding who and what are behind the ingredients that we use behind our bars.
We go on the road to speak to experts from the UK, Thailand and Argentina who have focused their careers on highlighting the value of looking after the land and communities who cultivate ingredients.

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