Few cocktails hit the way a Negroni does — that perfect balance of bitter, sweet, and botanical that somehow works every single time. This version leans into fresh, muddled berries to add a fruity depth that makes the Campari sing and the sweet vermouth feel even more lush. The double-strain technique keeps things silky and elegant, so you get all that gorgeous berry color and flavor without any pulp getting in the way of a clean sip. Grain sensitivities can make navigating spirits tricky, but gin, Campari, and sweet vermouth are all naturally free from rye, making this a cocktail you can pour with total confidence. The large ice cube slows dilution just enough to let the flavors open up as you drink. Garnished with extra berries and an optional orange peel twist, it looks as stunning as it tastes — the kind of drink that makes guests think you've been bartending for years.
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Add the mixed berries to a cocktail shaker and muddle firmly until the berries are fully broken down and deeply colored, about 8–10 presses.
Add the gin, Campari, and sweet vermouth to the shaker, then fill with ice. Stir with a bar spoon for 20–25 seconds, until the outside of the shaker feels well chilled.
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