Eosinophilic Esophagitis Friendly Classic Strawberry Negroni
Living with eosinophilic esophagitis means navigating a lot of food and drink choices carefully, and it's genuinely refreshing when something this elegant lands squarely in the safe zone. This cocktail leans on a short, clean ingredient list — fresh strawberries, sugar, water, gin, Campari, and sweet vermouth — with no hidden dairy, wheat, soy, eggs, or common trigger proteins lurking in the mix. The homemade strawberry syrup is the real star here: just berries cooked down with sugar and water until they turn into a jewel-bright, deeply fruity liquid that makes the whole drink feel special. Stirred over large ice cubes until perfectly chilled and slightly diluted, it hits that bittersweet Negroni balance with a berry-forward twist that feels both classic and fresh. The orange peel garnish adds a fragrant citrus note that ties everything together without introducing anything complicated. It's the kind of drink you'd order at a nice bar, except you made it yourself and you know exactly what went into it.
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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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