Campari is a wonderfully sugary and herbal ingredient included in countless cocktails, including classic Negronis and various spritz drinks. To make even the most basic cocktails way more creative, you can convert liquid Campari into a solid powder that can be sprinkled onto drinks as a finishing touch or used to rim glasses.

To make Campari dust, cook the liqueur at a low temperature so it evaporates, then grind the leftover solids into a fine powder. Heating the liqueur slowly over time will ensure that sugar doesn't caramelize and turn brown, and one way to do so is to use the oven, cooking the liquor for around six hours at 160 degrees Fahrenheit.

Campari dust can also be made by microwaving the liquor in 10-second intervals, so it doesn't get so hot that it boils, but still thickens into a syrup that can be set aside to harden, then ground into dust. Campari dust is certainly impressive, but it's not the most time- or cost-effective ingredient, so it’s best saved for special occasions.