Strawberry Negroni Recipe

Make strawberry purée

Hull and roughly chop 3 ripe strawberries. Place strawberries, 0.25 oz superfine sugar (or 0.25 oz simple syrup) and 0.25 oz fresh lemon juice in a small blender or mixing jar. Pulse/blend until smooth, about 10–15 seconds. If you prefer a silkier texture, press the purée through a fine mesh strainer into a bowl, discarding seeds and pulp. Yield should be about 0.5 oz of strained purée (use the full amount).

Chill the purée briefly in the fridge or use immediately. Measure out about 0.5 oz purée for one cocktail; if using unstrained purée, allow for a bit more texture in the finished drink.

Combine ingredients

In a mixing glass filled with ice, add 1.5 oz Bombay Sapphire gin, 0.75 oz Lillet Rosé, 0.75 oz Campari, 0.25 oz Amaro Santoni, 0.125 oz Fernet-Branca and 0.5 oz fresh strawberry purée (adjust to taste).

Stir and chill

Stir the mixture with a bar spoon for 20–30 seconds until well chilled and properly diluted (about 10–15 full turns). This integrates the purée and brings the temperature down without over-aerating.

Strain and serve

Place a large clear ice cube in a chilled old-fashioned glass. Double-strain the cocktail into the glass over the ice using a Hawthorne and fine mesh strainer to remove any remaining seeds or pulp. If you prefer more texture, single-strain only.

Express an orange twist over the drink (optional) to release citrus oils, then discard or place on the rim. Garnish with a fresh strawberry slice or fan perched on the glass. Serve immediately.

Taste and adjust on future pours: increase strawberry purée for more fruit-forward sweetness, reduce Fernet-Branca if the finish is too bitter, or tweak Campari/Lillet ratio to preference.