Black Pepper Free Classic Strawberry Negroni
A classic Negroni gets a gorgeous seasonal upgrade here, with a homemade strawberry syrup that adds a deep, jammy sweetness to balance the bitter Campari and herbal vermouth. The syrup comes together in just a few minutes on the stovetop — fresh berries, sugar, and water simmered down into a vivid pink concentrate that tastes nothing like anything from a bottle. Every ingredient in this recipe is naturally free of black pepper, so there's no need to scrutinize labels or swap anything out; it's a clean, fuss-free build from start to finish. Stirring the cocktail low and slow over large ice cubes is the move that makes it feel genuinely bar-quality — properly chilled, slightly diluted, and silky smooth in the glass. The orange peel twist at the end isn't just pretty; it adds a bright citrus aroma that ties the whole drink together beautifully. Whether you're mixing for a dinner party or just treating yourself on a Friday night, this one is equal parts elegant and effortless.
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Learn more →Ingredients
2 servings
For the strawberry syrup
- ½ cup fresh strawberries, hulled and halved
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 3 oz gin
- 2 oz campari
- 2 oz sweet vermouth
- 1 oz strawberry syrup (from above)
- large ice cubes, for mixing and serving
For serving
- 2 fresh strawberries, halved, for garnish (optional)
- 2 orange peel twists, for garnish (optional)
Instructions
- 1
Combine the strawberries, sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then press the strawberries gently with the back of a spoon and cook until the berries are fully softened and the syrup is a deep pink, about 4–5 minutes.
- 2
Pour the syrup through a fine-mesh strainer into a small bowl or jar, pressing the solids to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.
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