Grapefruit-Campari Sorbet
Created by Chef Jamie Oliver

1-3/4 pints fresh squeezed grapefruit juice, strained
14 ounces superfine sugar
7 fluid ounces Campari
Juice of 2 lemons
Juice of 2 oranges

Whisk together the grapefruit juice and sugar. Add the Campari, lemon and orange juices. Freeze in an ice cream maker, or in a metal container for a granita texture.

Italian Shooter

½ part Campari
½ part Cinzano Bianco Vermouth
½ part Cinzano Extra Dry Vermouth
1 part orange juice
1 slice of orange for the shaker
½ teaspoon cane sugar
2 pinches ground cinnamon

Put all ingredients in a shaker except for the cinnamon. Shake with ice. Pour into a shooter glass. Dust the mixture with a little cinnamon and serve.

Naughty Negroni
Riff on the traditional Negroni served at Delilah’s in Chicago

¼ oz Campari
¼ oz Grapefruit vodka
¼ oz Cinzano Sweet Vermouth
¼ oz Pama liqueur

Served on the rocks in a rocks glass. Garnish with a lemon wedge.

Pink Campari
Served at the Grande Del Mar golf resort in San Diego.

1 oz Campari
1 oz Rye Whisky
4 to 5 fresh raspberries
Splash of Pear and Cranberry Juice
Splash of Sweet and Sour mix.

Fill a martini shaker with ice and add all ingredients. Shake well and pour into chilled martini glass. Garnish with skewered raspberries and lime twist.

Sanguinello
Served at The Peninsula Hotel in New York

1 oz Campari
¾ oz Limoncello
2 oz Blood Orange Juice

Pour ingredients over ice. Shake and then strain onto fresh ice into a highball glass. Garnish with a blood orange wedge.

Campari-Poached Pears with Raspberry Sauce
Created by Chef Nancy Verde Barr

2 cups cranberry-raspberry juice drink
1-1/4 cups sugar
1/2 cup Campari
3 3xl-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Combine 2 cups cranberry-raspberry juice drink, 1-1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.

Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon bafler, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.

Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)

Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.

Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

Edited by Patricia D. Sherman

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