Lupin Free Classic Strawberry Negroni
Few cocktails hit the sweet spot between bitter, herbal, and fruity quite like this one. A homemade strawberry syrup — cooked down from fresh berries, sugar, and water — brings a vivid, jammy depth that elevates the classic gin-Campari-vermouth formula into something genuinely special. The syrup is strained smooth and stirred right into the mix, so every sip is silky and balanced rather than overly sweet. Stirring over large ice for a full 30 to 40 seconds is the move here — it chills the drink properly and gives it that slightly diluted, perfectly integrated texture you get at a good cocktail bar. An orange peel twist and a halved fresh strawberry on the rim make it look as stunning as it tastes. Because everything in this drink is built from scratch with whole, recognizable ingredients, there's no need to second-guess what's hiding in a pre-made mix or flavored spirit. It's the kind of cocktail you make once and immediately want to serve to everyone you know.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!