Pescatarian Classic Strawberry Negroni
This cocktail is a stunning riff on a beloved Italian aperitivo, swapping out some of the classic bitterness for a lush, fruit-forward sweetness that makes it feel entirely new. The homemade strawberry syrup is the real star — simmered until deeply pink and fragrant, it brings a brightness that store-bought shortcuts simply can't match. Campari's signature bitter edge plays beautifully against the sweet vermouth and gin, while that fresh syrup ties everything together with a berry note that feels both elegant and seasonal. Stirring it low and slow over big ice cubes is the move here, giving you a perfectly chilled, slightly diluted drink that sips like something from a proper cocktail bar. A twist of orange peel over the glass at the end adds an aromatic lift that makes the whole thing feel genuinely special. Since every ingredient in this recipe is plant- and seafood-adjacent-friendly by nature, it fits effortlessly into a pescatarian lifestyle without any substitutions or second-guessing. Whether you're hosting a dinner party or just treating yourself on a Friday evening, this is the kind of drink that makes the occasion feel a little more intentional.
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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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