Campari

The classic Campari-based cocktail, the Negroni, is equal parts Campari, gin, and sweet vermouth. Starting with the classic formula but then deviating from it, I replace the piney flavor of gin with the naturally acidic apple and pear, boosted by the warmth of Calvados apple brandy. The orange bitters give the drink a dry finish so it’s not overly sweet.

The combination of bitter Campari and sweet tangerine couldn’t be more refreshing.

The key to this drink is fresh pineapple juice.

The Italian aperitif Campari brings balance to these sweet orange pops.

Ciao Bella has made this classic Italian flavor since the beginning, and it's the favorite of our president, Charlie Apt. Campari, invented in the 1860s by Gaspare Campari, is an alcoholic beverage made with a secret mixture of herbs and bark that gives it its characteristic bitter edge. Here that bitterness is intensified by the sharpness of the grapefruit, which makes this the quintessential palate cleanser; if you want to serve it as a dessert, increase the sugar to 2 cups. Campari's distinctive red color lends a beautiful gentle pink tone to the sorbetto. For a nonalcoholic grapefruit sorbetto, simply omit the Campari.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

Blood oranges are small, sweet, nearly seedless oranges with vivid bright red flesh. They have a slightly floral flavor with berry undertones. Blood oranges are in season from December to June and are available at some supermarkets, at specialty foods stores and farmers’ markets, and from melissas.com.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, _by Nigella Lawson._I'm not really one for cocktails and pitchers of funny drinks, but I came up with this a few years back and it was so good and the color so festive, I just had to go with it.

This little-known classic cocktail is a leaner, crisper spin on the Negroni.

The sweetness of honey and the bite of Campari combine in this refreshing drink; its flavor is reminiscent of grapefruit.