Shellfish Free Classic Strawberry Negroni
Few cocktails hit the balance of bitter, sweet, and botanical quite like a Negroni, and this strawberry-forward version takes that classic formula somewhere genuinely special. A quick homemade strawberry syrup — just fresh berries, sugar, and water simmered down to a jewel-toned concentrate — weaves a natural fruitiness through the gin, Campari, and sweet vermouth without tipping the whole thing into candy territory. The result is a deep, blush-colored drink that looks stunning in the glass and tastes even better than it looks. Stirring over large ice for a full 30 to 40 seconds is the move here, giving you that silky, perfectly chilled dilution that separates a great cocktail from a good one. An orange peel twist and a halved strawberry on the rim make it feel like something you'd pay too much for at a rooftop bar. The good news is that every ingredient in this recipe is naturally free of shellfish and seafood concerns, so there's zero need to scrutinize labels or worry about hidden allergens — just pure, clean cocktail craft. Whether you're hosting or just treating yourself on a weeknight, this one is worth every stir.
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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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