Campari has this bitterness that cuts right through sweet prosecco in a way that is really delicious. The drink builds itself really – the red liqueur settles into the glass first, then the prosecco goes on top with its bubbles, and finally a splash of soda water to lighten the whole thing.

The Campari brings a herbal, slightly medicinal edge that some people love and others need to warm up to. The prosecco adds sweetness and fine bubbles that make it feel a bit special, whilst the soda water keeps it from being too heavy.

The orange slice does more than just sit there looking the part. When you squeeze it as you drop it in, those oils from the peel mix with the drink and add this bright citrus note that plays well with the Campari’s bitterness.

This isn’t a complicated drink to make. You don’t need special equipment or technique – just good ingredients and the right proportions. The measurements work as parts rather than exact amounts, so you can make one glass or a jug for several people using the same ratios.

The timing matters a bit. You want to drink it whilst the prosecco still has its fizz and before the ice dilutes everything too much. It’s the sort of drink that gets made, handed out, and finished fairly quickly.

Campari splits opinion, but if you like bitter flavours – like good dark chocolate or strong coffee – you’ll love this drink.