Strawberry Nogroni Recipe

Muddle and purée

Place the hulled strawberries (3 pieces) and 4 mint leaves into a small shaker or mixing glass. Muddle gently until the strawberries are broken down and the mint is aromatic, about 20–30 seconds. Add the fresh lemon juice (0.5 oz) and simple syrup (0.25 oz). If you prefer a smoother texture, transfer the mixture to a blender and pulse once or twice until just combined. Strain the purée through a fine mesh strainer into a small container to remove seeds and large mint bits.

Combine base spirits

Add the gin (2 oz), sweet vermouth (1 oz) and Campari (1 oz) to a mixing glass or cocktail shaker filled with large ice cubes (4 pieces).

Add purée and chill

Add 0.75–1 oz of the strained strawberry-mint purée to the mixing glass (use more for a fruitier, sweeter drink; start with 0.75 oz if you want closer to the listed calories). Stir vigorously for 20–30 seconds until well chilled and slightly diluted.

Taste and adjust

Taste the cocktail and, if needed, add up to 0.25 oz more simple syrup for sweetness or another 0.25 oz lemon juice for brightness. Stir briefly to integrate any adjustment.

Strain the mixture into an old-fashioned glass over one large clear ice cube or into a chilled coupe if you prefer. Express the lemon twist over the top to release oils, run it around the rim, then drop it into the glass.

Garnish with the halved strawberry on the rim and a mint sprig (use the remaining 2 mint leaves to tuck into the drink if desired). Serve immediately.