Vegetarian Classic Strawberry Negroni
A homemade strawberry syrup transforms this classic bittersweet cocktail into something genuinely special — deep pink, fragrant, and just fruity enough to balance the bold botanicals of gin and Campari. The syrup comes together in minutes on the stovetop, coaxing every bit of flavor from fresh berries before being strained into a silky, jewel-toned liquid that does serious work in the glass. Sweet vermouth rounds everything out with a rich, herbal warmth that makes each sip feel layered and intentional. Stirring over ice for a full 30 to 40 seconds is the move here — it chills the drink properly and gives it that slightly silky texture a great Negroni is known for. The optional orange peel twist is worth doing; a quick squeeze over the glass releases the oils and adds a citrus lift that ties the whole thing together beautifully. This is the kind of cocktail that looks like it came from a serious bar but comes together in your own kitchen with minimal effort and maximum payoff.
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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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