Campari Sanguinea Recipes

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CAMPARI SANGUINEA



Campari Sanguinea image

Provided by Bobby Flay | Bio & Top Recipes

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

2 ounces grapefruit juice (preferably fresh-squeezed)
2 ounces pomegranate juice
1 ounce Campari
Grapefruit twist, for garnish

Steps:

  • Fill a cocktail shaker with ice, add the grapefruit juice, pomegranate juice and Campari and shake well. Strain into a chilled cocktail glass and garnish with a grapefruit twist.

CAMPARI SANGRIA



Campari Sangria image

For a Sangria recipe that gets the balance right but also adds a few touches of uniqueness, try this one courtesy of master mixologist Tony Abou-Ganim. For the red wine, be sure to use a simple yet robust and reasonably tannic red such as Marques de Caceres or El Coto. Also, this recipe should serve eight or more people adequately, so invite over some friends! .

Provided by Raquel Grinnell

Categories     Punch Beverage

Time 10m

Yield 1 pitcher, 8-10 serving(s)

Number Of Ingredients 11

2 (750 ml) bottles red wine
12 ounces campari
12 ounces orange liqueur
8 ounces simple syrup
12 ounces orange juice, freshly squeezed
6 ounces lemon juice, fresh
2 cinnamon sticks, broken into pieces
3 -4 lemons, sliced thin
12 strawberries, sliced
3 -4 small oranges, sliced thin
2 liters 7-up, as needed

Steps:

  • Mix all ingredients in a pitcher, with ice. Store it in the refrigerator to keep the ice from melting and diluting the Sangria.

CAMPARI-BLOOD ORANGE SORBET



Campari-Blood Orange Sorbet image

Campari and soda is one of my favorite aperitifs. Not only is Campari a brilliant vermilion that looks stunning in the glass, but also the liquor's bitter edge whets the appetite for the dishes to come. Transformed into a gorgeous, not-too-sweet sorbet, Campari is equally at home finishing a meal. (Although this sorbet would also make a nice refresher between courses if you were feeling fancy.) The addition of sweet, ruby-hued blood orange juice makes this a perfect dessert for midwinter when summer's fruits are still months away. Before you freeze your sorbet, I recommend you pour a little into a highball glass and add some ice and gin. It makes the wait so much more enjoyable.

Yield makes 5 to 6 cups

Number Of Ingredients 5

1 cup sugar
1 cup water
8 strips orange zest removed with a vegetable peeler
2 pounds blood oranges (should yield about 2 cups juice)
1/4 to 1/2 cup Campari, to taste

Steps:

  • To make the simple syrup, combine the sugar, water, and orange zest in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool. Remove the zest before using.
  • Cut the oranges in half. Using a juicer or a reamer, juice the oranges and transfer the juice to a nonreactive bowl. Add the Campari. Add the simple syrup to taste, beginning with 1/3 cup and adding additional tablespoons to taste. If you like, reserve some of the juice for your cocktail. Cover the rest of the juice and chill in the refrigerator until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions.

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