Cashew Free Classic Strawberry Negroni
A bitter, botanical classic gets a lush summer upgrade here, with a homemade strawberry syrup that adds a deep, jammy sweetness to balance the Campari's edge. The syrup comes together in just a few minutes on the stovetop — fresh berries, sugar, and water simmered down into something that looks and smells absolutely gorgeous. Strained smooth and stirred into gin, sweet vermouth, and Campari over a big cube of ice, the result is a cocktail that's equal parts sophisticated and approachable. The orange peel twist at the end adds a fragrant citrus note that ties everything together beautifully. Since every ingredient here is naturally free of tree nuts, there's no label-scanning or substitution stress — just a stunning drink you can shake up with total confidence. It's the kind of cocktail that looks like it came from a serious bar program but is completely doable at home.
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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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