>  ML> I've always liked Campari and grapefruit
> They go together like Bogart and Bacall.

Which would be which? I recognize them as actors
who had sullen presences and deep voices, but I
don't recall seeing any movies with them together.
In fact, as the cinematic arts are one of the most
glaring of my fields of inexpertise, looking at
their filmographies, I've seen parts of two movies
with Bogart - Casablanca, various places most
recently as projected on the wall of the restaurant
Ortanique in Las Vegas, and The Maltese Falcon, seen 
in passing on TV while somebody else was watching. 
As for Bacall, empty, zero, zip.

>  ML> Campari and orange, which I believe is a Thing).
> I was thinking about a few drops of Cointreau in a Negroni but it
> might be too sweet and then I stumbled across these ideas which
> sound better:
> Gloria Cocktail #2
> 1 oz gin 
> 1 oz dry vermouth
> 1/2 oz Cointreau
> 1/2 oz Campari

A fairly hefty cocktail. I might increase the
gin and cut the others, especially the Cointreau,
making an even heftier but diabetic-friendly drink.

> Southwest One
> 1 oz vodka
> 1 oz orange juice
> 1 oz Campari
> New York Magazine, 30 Jun 1969

Cutting the sweetness and giving a kick, killing
two birds with one stone. I wonder whether a nice
citrusy gin such as a Tanqueray might do well
instead of the vodka.

ALMOND MACAROONS
categories: sweet
yield: 24

12 oz blanched slivered almonds
1 1/2 c granulated sugar
3 lg eggs, whites of
1 ts almond extract

Macaroons must be baked on parchment paper. They will 
stick to an ungreased sheet and spread on a greased one. 
You need a slightly less stiff dough if piping the 
macaroons, so add water as needed to make a pipeable paste.

Set racks in upper-middle and lower-middle levels of oven 
and heat oven to 325F. Line two large cookie sheets with 
parchment paper.

Turn almonds into food processor fitted with the metal 
chopping blade; process 1 min. Add sugar; process 15 sec
longer. Add whites and extract; process until the paste 
wads around blade. Scrape sides and corners of workbowl 
with spatula; process until stiff but cohesive, malleable 
paste (similar in consistency to marzipan or pasta dough) 
forms, about 5 sec longer. If mixture is crumbly or dry, 
turn machine back on and add water by drops through feeder 
tube until proper consistency is reached.

Allowing scant 2 Tb of paste for each macaroon, form a 
dozen cookies upon each paper-lined sheet, spacing the 
cookies 1 1/2" apart. You can drop the paste from a spoon 
or for a neater look, roll it into 1" balls between your 
palms. (Rinse and dry your hands if they become too sticky.) 
To make fancy macaroons, pipe the paste using a large pastry 
bag fitted with a 3/4" open star tip.

Bake macaroons, switching cookie sheet positions midway 
through baking, until golden brown, 20 to 25 min. If 
overbaked, macaroons will dry out rather quickly when 
stored. Leave macaroons on papers until completely cooled 
or else they may tear. Can be stored in an airtight 
container for at least 4 days or frozen up to 1 month.)

Kathy Tuan-MacLean