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 and add wine and rest of alcohol. Add sugar to taste (quantity was not given).