Campari And Orange Food

CAMPARI AND ORANGE JUICE

Steps:

• In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
• Garnish with an orange slice.
• Cin-Cin.

CAMPARI & ORANGE GRANITA

Steps:

• First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
• Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

CAMPARI AND SODA

Steps:

• Mix 2 parts Campari and 1 part seltzer in a tall glass with crushed ice. Garnish with an orange slice.

CAMPARI AND BLOOD ORANGE COCKTAIL

Steps:

• Put ice cubes in a rocks glass. Add the Campari, blood orange juice, and a splash of soda (don't mix).Garnish with an orange slice and a mint sprig.

CAMPARI AND ORANGE

Steps:

• Fill a cocktail shaker with ice. Pour Campari and orange juice over ice, cover, and shake vigorously for 10 seconds. Strain into a martini glass and garnish with an orange twist.

CAMPARI AND TONIC WITH GRILLED ORANGES

Steps:

• Lightly brush orange wedges with vegetable oil and grill over medium heat, turning, until lightly charred all over, about 2 minutes. For each drink: Squeeze a grilled orange wedge into a glass, then drop it in. Add ice, 2 ounces Campari and 4 ounces cold tonic water. Garnish with a large green olive.

CAMPARI & ORANGE

Steps:

• ***To make simple syrup, combine equal parts sugar and water, microwave until sugar dissolves.
• In a glass, combine simple syrup, orange juice and Campari over ice. Top with seltzer.

EASY CAMPARI AND ORANGE

Steps:

• In a glass, combine simple syrup, orange juice, and Campari over ice. Top with seltzer.

CAMPARI OLIVE OIL CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
• In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
• Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
• Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it's baked.