Savor the sweet, summer flavors of strawberries and rhubarb in this riff on the classic negroni from bartenders Cat Cannon and Cecil Usher of Mindful Hospitality Group. The sweet infusions of fresh, summertime fruits blend seamlessly with smooth, sexy spirits into a delicious cocktail.
Strawberry Rhubarb Negroni Recipe
Note: All spirits are infused with strawberries and rhubarb.
1 oz Ford’s Gin
1 oz Rosé Vermouth
½ oz Campari
½ oz Cocchi Americano
1 dash of Rhubarb Bitters
Strawberry and orange slice, for garnish
For the infusion:
To infuse the spirits, take about 1 ½ cup of sliced strawberries, 1½ cup thickly-sliced rhubarb, and 1 ⅔ cup of liquor and place in an airtight jar. Let sit for about three to five days. When ready to use, strain out the rhubarb and strawberries.
For the cocktail:
Stir all ingredients together with ice, then strain into a rocks glass with one large ice cube. Garnish with a strawberry and orange wheel, then enjoy! We recommend taking the traditional Italian route and pairing this negroni with pizza.
Recipe by Cat Cannon and Cecil Usher / Photography by Dave Bryce / Styling by Maggie Weaver
Subscribe to TABLE Magazine’s print edition.