Go Back

STRAWBERRY NEGRONI

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.


Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Drinks
Servings: 1
Author: the communal feast

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

This recipe requires quite a bit of prep. I suggest soaking the Campari in strawberries overnight and making the strawberry puree the day before that way all your prep is out of the way and all you have to do is mix everything together.
If you plan on making dehydrated fruit for garnish, make this at least a day in advance.