Campari.

10g orange peel (avoid the white pith)

2g cinnamon
2.5g angelica root
2g aniseed
1g cloves
1g gentian root (bitter root)
1g calamus root (sweet flag)
650ml 40% alcohol
1/2 cup of red wine
Crush the spices and macerate in half the alcohol (5-10days is usual). Filter an
d add wine and rest of alcohol. Add sugar to taste (quantity was not given).