Wheat Free Classic Strawberry Negroni
Cocktails are one of those rare places where avoiding wheat is genuinely effortless, and this strawberry Negroni is a perfect example of that freedom. The bittersweet backbone of Campari and sweet vermouth meets a homemade strawberry syrup that you cook down yourself from fresh berries, sugar, and water — no mystery additives, no label-reading required. That deep pink syrup is the real star, bringing a fruity brightness that softens the Negroni's famously bold edges without making it cloying. Stirring everything over a big pile of ice for a full 30 to 40 seconds is the move that makes it taste like something from a proper cocktail bar — cold, silky, and perfectly diluted. The orange peel twist at the end adds a fragrant citrus pop that ties the whole glass together beautifully. It's an impressive drink to serve at a dinner party or to pour for yourself on a slow Friday evening, and the extra strawberry syrup keeps in the fridge for your next round.
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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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