The Strawberry Negroni Is The Perfect Spring Cocktail

The Strawberry Negroni is the perfect spring cocktail. The drink gets its flavor from macerated berries that can also double as a great topping for ice cream or yogurt.

Strawberry Negroni!!!

Yup! It’s one of my most favorite weeks of the year – Negroni Week! Every summer Imbibe Magazine gets hundreds of bars together to share their love of the cocktail and generate money for charity. Each bar picks of charity of their choice to donate to and by visiting one of these establishments, you can help support the cause they are sponsoring.

You can get the list of venues here or go to negroniweek.com for recipes and more info.

So How Does It Get It’s Strawberry Flavor?

I’m going to hit you with some food science. There’s a process called maceration. It’s a great way to utilize all of the berries you have on hand in the spring. You basically just add sugar to berries and, in about an hour or 2, you’ll have softened, more flavorful fruit that goes great in cocktails. You can read more about it by clicking the image below.How To Macerate Berries

Now Let’s Gin Up A Cocktail!

You’ve got your macerated berries? Good! Now let’s get to drinking.  Fill a rocks glass 2/3 of the way with ice. Add add 1 ounce macerated berries and their syrup, 1 ounce sweet vermouth and 1 ounce of gin. Now you need to add Campari. Normally a Negroni is 1 ounce sweet vermouth, 1 ounce gin, and one ounce Campari. Campari can be a bit overwhelming so for this one you should cut back a bit and only use 1/4 ounce. Stir and garnish with a strawberry. Boom! Strawberry Negroni. You may now drop the mic. 

via GIPHY

Strawberry Negroni

Author Matthew Cetta

Ingredients

  • 1 Ounce gin
  • 1 Ounce sweet vermouth
  • 1 Ounce macerated strawberries and their syrup
  • 1/4 Ounce Campari

Instructions

  1. In a rocks glass, pour all ingredients over ice and stir. Garnish with a fresh strawberry.

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One comment

  1. Matthew, this sounds so refreshing! Once I can escape from under the air conditioning vent (it’s over 100° F here in Los Angeles), I need to make this.

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