Cinnamon Free Classic Strawberry Negroni
Few cocktails hit the sweet spot between bitter, boozy, and fruit-forward quite like this one. A homemade strawberry syrup — built from fresh berries, sugar, and water — does all the heavy lifting, turning a classic three-ingredient template into something genuinely special. The syrup itself is dead simple: simmer, press, strain, and cool, and you've got a vivid pink concentrate that plays beautifully against the herbal bite of gin and the bittersweet depth of Campari. Sweet vermouth rounds everything out, adding a rich, slightly floral backbone that makes each sip feel layered and intentional. For anyone avoiding cinnamon, this is a cocktail worth celebrating — no spiced syrups, no flavored spirits with hidden warming notes, just clean, fruit-driven ingredients you can verify yourself. Stirring over large ice for a full 30 to 40 seconds is the move that separates a good Negroni from a great one, chilling it down and dialing in the dilution without watering it out. Finish with an orange peel twist and a fresh strawberry, and you've got a drink that looks as good as it tastes.
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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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