We’ve added a twist to one of our favorite classic cocktails. Try this Strawberry infused negroni apéritif & sweet vermouth. Build over ice, stir, & serve in a Rocks glass with an orange twist and dehydrated grapefruit garnish.
A negroni is a classic Italian cocktail. Designed to be an aperitif, a good Negroni is the very definition of sophistication and simplicity. The aromatic sweet vermouth & strawberries will balance the bitterness found in Campari, with the gin coming through to add a depth to this iconic cocktail.
This cocktail is spirit forward, yet still refreshing. If you’re not quite ready for a classic negroni but would like to expand your taste buds with bitter aperitifs, this cocktail has the perfect balance of bitter and sweet.
The ability to make a great Negroni will definitely help to up your mixology game. A classic negroni recipe is so easy to make and remember because you’re using one ounce of each spirit. But it all comes down to how well you build this classic cocktail. To start, you need king size ice cubes for your rocks glass, the slow melting ice will prevent the cocktail from diluting since this is a slow sipping aperitif. Then fill a mixing glass with ice and add Gin, Campari and Sweet Vermouth. Since we decided to infuse this negroni with strawberry flavours, you’ll need to add your agave, strawberry puree and bitters to the glass. Using a bar spoon, give everything a vigorous stir, as if you are creating a whirlpool in the glass. Strain spirits into the rocks glass. To zest the orange, use a peeler or pairing knife to cut a fairly wide strip of orange peel (about 2 inches wide). Give the orange peel a gentle twist over the glass to express the oils, then drop the peel into the drink. Garnish with dehydrated grapefruit and fresh thyme sprig. Salute!
If you try this cocktail be sure to tag us! @thecommunalfest
STRAWBERRY NEGRONI
Ingredients
- 1 oz Gin –Tanqueray
- 1 oz Campari –soaked in strawberries for at least 30 mins
- 1 oz Vermouth –Cinzanno
- ¼ oz simple syrup or agave
- ¼ oz strawberry puree
- 2-3 drops bitters
- Pint of strawberries
- King cubes for serving
- Ice cubes for mixing
- Garnish:
- Orange peel
- Dehydrated grapefruit slice
- Thyme sprig
- Strawberry
- Tools:
- Jigger
- Mixing glass
- Bar spoon
- Cocktail strainer
- Bar knife
- Rocks glass
Instructions
- Starting with all the prep work required to make this cocktail. We suggest doing this a day in advance
To make the dehydrated grapefruit:
- 1. Pre-heat oven to 200 degrees
- 2. Line a baking sheet with parchment paper
- 3. Start by slicing your grapefruit
- 4. Place sliced grapefruit on parchment paper in a single layer
- 5. Bake in the oven for about 8 hours, turning the tray every 2-3 hours to dehydrate faster and evenly. –Optional to flip the fruit half way through
- 6. Store in the fridge for up to 1 month
To make the strawberry infused Campari- 1. Slice a handful of strawberries in half
- 2. To a mixing glass add the strawberries and poor the Campari filling the glass or enough to make a few cocktails depending on size of party (At least 8-10 OZ)
- 3. Store in refrigerator until ready to serve overnight or for at least 30 mins
To make strawberry puree- 1. Slice strawberries –About 1 ½ cups
- 2. Add strawberries to a saucepan and heat over medium heat
- 3. Add ½ cup of sugar to your pan
- 4. Once the strawberries start to heat, mash with a fork until your left with a smooth puree. Almost like making jam
- 5. You can add water to reduce the thickness and turn it into a syrup
- 6. Reduce strawberries for 15-20 mins
- 7. Strain over a container and store until ready
To assemble cocktails- 1. Add king cubes to rocks glass
- 2. To a mixing glass or cocktail shaker, add ice cubes, than add 1 oz of gin, 1 oz of strawberry soaked Campari, 1 oz vermouth, ¼ oz strawberry puree, ¼ oz agave and 2-3 drops of bitters
- 3. Using a bar spoon, stir ingredients together creating almost a whirlpool (don’t skip this step, this helps to bring the flavours together and chill the drink before serving)
- 4. Strain over rocks glass
- 5. Using your bar knife –or peeler, cut a fairly wide strip of the orange peel, I like to pinch the orange peel over the drink to release the oils and using that same peel to rim the cocktail glass so that when you sip on your drink you get notes or citrus. Twist the peel and drop it to your rocks glass
- Garnish with a slice of dehydrated grapefruit, thyme sprig and Campari soaked strawberry –optional
Notes
STRAWBERRY NEGRONI
October 23, 2019
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