Eosinophilic Esophagitis Friendly Berry Negroni with Fresh Berries
Living with eosinophilic esophagitis means navigating a lot of trigger ingredients, and finding a cocktail that actually works for your needs can feel like a long shot. This berry-forward twist on a classic aperitivo leans on fresh fruit, gin, Campari, and sweet vermouth ā straightforward ingredients you can vet yourself without worrying about hidden additives or mystery flavorings. Muddling the berries directly in the shaker pulls out their natural color and juice, so the drink gets its bold, jewel-toned depth from real fruit rather than syrups or artificial flavors. The double-strain step is a smart move here too, ensuring a silky, pulp-free pour that's easy to sip. Served over a large ice cube and finished with a few fresh berries, it looks genuinely stunning ā the kind of drink you'd order at a nice bar, made safely at home. It's bittersweet, a little fruity, and completely worth the few minutes of effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
2 servings
- Ā½ cup fresh mixed berries (strawberries, raspberries, or blackberries), plus more for garnish
- 3 oz gin
- 2 oz campari
- 2 oz sweet vermouth
- large ice cubes, for shaking and serving
- 2 orange peel twists, for garnish (optional)
Instructions
- 1
Add the mixed berries to a cocktail shaker and muddle firmly until the berries are fully broken down and deeply colored, about 8ā10 presses.
- 2
Add the gin, Campari, and sweet vermouth to the shaker, then fill with ice. Stir with a bar spoon for 20ā25 seconds, until the outside of the shaker feels well chilled.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!