compari and grapefruit is wonderfully bitter and fresh tasting.

I plan on making campari spritzes for valentine's day - proseco, campari and club soda, some serve with a wedge of orange, others go all out and use a green olive garnish!

A version from the Kitchn uses cranberry juice and mint: http://www.thekitchn.com/perfect-holiday-cocktail-recipe-the-campari-mint-spritz-the-10-minute-happy-hour-181324

I put some campari in buttercream frosting to make a lemon cake with campari frosting last summer, it was a hit! I just used a few tablespoons as the liquid at the end of making the frosting.

Mouthwash. It tastes like Lavoris!

Right after I read the NYT article, I tried Campari and IPA--it's a great combination!

If it is gathering dust, let it keep gathering until a special occasion. Campari has been said to age in the bottle, so the older it gets, the better it gets (I am yet to test this out myself).

My favorite use of Campari is simple; on the rocks with a grapefruit twist, along side some potato chips.

I love grapefruit juice, campari and sparkling wine for a good brunch drink.

I like to muddle a couple of strawberries with a pinch of sugar, then add a generous splash of Campari, and top it off with Lemon Soda (or if I can't find that, then Bitter Lemon). I've dubbed it a Monterosso because I like to imagine I'm in Cinque Terre with the lemon trees all around me and looking out over the Ligurian when I drink it. Refreshing and delicious.

I'd swap out the prosecco in this recipe with Campari (http://articles.latimes.com/2007/oct/10/food/fo-cocktailsrec3) and I bet that would make some tasty gelee.

I typically mix lemonade (preferably homemade!), Gin, and Campari for a great drink. The lemonade cuts some of the bitterness of the Campari while the Gin adds a little extra kick!

I like to swap out Negronis with Boulevardiers in the winter--just trade bourbon or rye for the gin.

I clicked through to suggest the Campari and IPA, but because that's already been suggested, about a new negroni with pisco?

http://www.myrecipes.com/recipe/pisco-negroni-50400000125923/

use it to make an amazing grapefruit salad! campari, some mild honey and a tiny bit of salt -- maybe a bit of unsweetened coconut if you want a 'chewier' texture -- turn grapefruit supremes [or even slices!] into a great dessert or starter or even a topper for yogurt. the bitter/sour/sweet interplay is completely addictive.

I used it in this Strawberry tart! http://www.thelushchef.com/2011/08/strawberry-campari-tart.html

My husband recently concocted an excellent mix of campari, cointreau, vermouth and prosecco. Delicious, but a little dangerous: http://honestkitchen.com.au/the-accidental-cocktail/

Just have it plain on ice, or with orange juice. Would not gather any dust in this house!

Campari & pink grapefruit sorbet! Delicious!