According to this recent NY Times article on “traditional” Aperitivos (the alcoholic drink): “Many of these drinks use the natural dye carmine, which is extracted from the cochineal, a tiny insect, to achieve their vibrant hue. This is not some weird new craft-distilling trend: Cochineals (KAHCH-i-neels), native to the Americas, have been used for centuries to lend color to everything from fabric to cosmetics to food.”
It states that the ingredient is simply used for traditional coloring, gives “no aroma or flavor,” and uses a very small amount, in one example: “a fraction of a gram per liter of alcohol.”
Here’s a link to the article: https://www.nytimes.com/2018/11/26/dining/drinks/campari-color-aperitif-aperitivo.html
I am interested in your perspective on the kashrut of aperitivos that use this ingredient.