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Combine pomegranate juice, sugar, star anise, cinnamon, and cardamom in a medium saucepan over medium heat. Peel each pear, halve, and remove the core with a small spoon or melon baller. Add pears ...

Peel the squash, scoop out and discard the seeds, and cut into ¾-inch cubes. Toss cubes with one tablespoon olive oil, 1 ½ teaspoons kosher salt, and any other desired seasonings.

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Directions Pour the vermouth, Campari, and gin into a rocks glass filled with ice. Stir 15–20 seconds well until chilled. Garnish with an orange peel and an olive.