Campari Academy - Discover Inspiring Bartender Education

Article

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

CLASS RECORDING

Nose Dive: Harold McGee and The Science of Scent

Author Harold McGee spent ten years writing a book about smell. He joined us to share the most surprising learnings, like why you should try Parmesan in your Daiquiri (scientifically speaking).

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Article

The Best Egg White Alternatives for Cocktails.

Explore our scientific survey of the best options out there.

DIGITAL SESSION

Class Recording: Rejiggering The Menu

Make more successful menus with this free class! Learn how to leverage sales reports, understand costing and PMIX, and make big impacts with small design changes.

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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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