Along with the pear recipe I also received other recipes from Campari, which is always good because almost everyone I talk to wants to mix the Italian aperitif in something new. My favorite has to be the Sanguinello. Maybe it's my fascination with lemoncello or my newer fascination with blood orange juice (check out Italian Organics for that), but there's something about the sweet with the citrus with the bitter of this cocktail that makes it almost heavenly.
The other cocktail that is equally as fascinating is the Pink Campari. In this one the bitter is offset with rye whiskey and raspberry, pear and cranberry for a fruity delight with a Campari undertone. Then there is the other dessert, a Grapefruit-Campari Sorbet that is quite lovely and very easy to make.
With all of these I've learned that Campari is more versatile than I thought, especially with fruits. So if you're tired of the Negroni or Americano, or if you've had a hard time adapting to Campari's unique profile these new recipes are a great place to start re-exploring it.