Yeah, I'd put Campari in the bitters column, ONE of the bitters columns, that
is. It's helpful to class bitters into 2 categories, one for potable/beverage
bitters and one for additive bitters.
The potable varieties, the bitters that can be drunk neat, include such
entities as Fernet Branca, Jagermeister, Unicum, Averna, Underberg, Ramazotti,
Campari and the like. Most of these are used as digestifs and morning-after
cures, while Campari is the odd man out as an aperitif, which explains why it
appears in (relatively) so many cocktails. Torani Amer and Amer Picon
straddle the fence somewhat, used in both aperitif and digestif applications.
Cynar is another weird one--it's made from artichokes and makes everything you
taste afterwards seem sweeter.
myers