The story goes that a bartender was making a Negroni (equal parts Campari, sweet vermouth and gin) and reached for sparkling wine instead of gin. This turned out to be a good mistake (‘sbagliato’ means ‘mistaken’ in Italian) and the drink caught on.
Kate E. Richards took this drink to a new level in her recent book, Drinking with Chickens: Free-Range Cocktails for the Happiest Hour. Richards first shared her drinking antics on her amazing Instagram page (@DrinkingWithChickens). My friends and I are a bit obsessed with the life that Richards leads – it helps that one currently has chickens and the other had chickens and is trying desperately to figure out how to have them again now that she’s in a different home. For me I’ve been told that I should write a cocktail cookbook – this one raises the bar pretty high.
In both her book and social media, you’ll find beautiful pictures, clever writing, and creative recipes. Plus she’s hanging out with a variety of exotic chickens who are doing fun things in her cool home in Los Angeles. She even has a lovely mocktail section so there’s no excuse not to add this book to your library.
This recipe caught my eye after finding gorgeous organic strawberries from B & H Organic Produce at Growing Roots Farmers Market in Malvern, PA. I learned to pair strawberries with a bit of balsamic vinegar (and black pepper) in the early 1990s when I was in Florence, Italy. The acid from the vinegar tempers the sweetness of the strawberries just the right amount. It’s a great dessert combination so why not try it as a cocktail syrup. There’s also a bit of grapefruit zest in the syrup – a nod to the bittersweet Campari.
Mixing Campari, sweet vermouth and sparkling wine with a bit of balsamic-strawberry syrup creates a great flavor profile. The Campari ensures that it’s not too sweet. Richards recommends a dry sparkling rosé. My favorite for sipping or mixing is a vintage cava, Mont Paral Brut, from Spain. While you can’t go wrong with a sparkling rosé any sparkling wine will do.
I shared some of this yummy syrup with our friends, Geneieve and Eric S. They opted to make a traditional Negroni and add some syrup to it. They were quite pleased with the result. We’ll just call that a Balsamic-Strawberry Negroni.
I highly recommend checking out Richards’ book and if you do, don’t skip the introduction. You’re sure to learn a thing or two and likely enjoy a good laugh while doing so. And for another take on a Negroni, try a Boulevardier which is made with bourbon instead of gin.
P.S. By day I run a group at The Institutes, a not-for-profit focused on risk management and insurance education. I entered this photo into our monthly photo contest. The theme for June was ‘Summer Picnic/Food’ – I’m pleased to share that it won!
| Balsamic-Strawberry Negroni Sbagliato | | Print |
- 1-1/2 fresh strawberries, hulled and roughly chopped
- 1 teaspoon grapefruit zest
- ¼ cup balsamic vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 ounce Campari
- 1 ounce sweet vermouth
- ½ ounce Strawberry-Balsamic syrup
- 2 ounces dry sparkling rosé wine
- Garnish with a grapefruit peel and a sliced strawberry
- Place strawberries in medium bowl and muddle until soft and juices have released. Stir in grapefruit zest.
- In a small saucepan set over medium heat, add balsamic vinegar, water and sugar. Bring to a boil.
- Reduce heat. Stir in strawberry mixture and let simmer for 5 minutes.
- Remove from heat and let cool. Strain through a fine sieve and into a container. You may have to do this step twice. Store in refrigerator for up to a week or freezer for up to 3 months (defrost before using).
- Makes 1 cup.
- In a wine glass, combine Campari, sweet vermouth and balsamic-strawberry syrup. Add ice and stir.
- Top with sparkling wine and gently stir.
- Garnish with a grapefruit peel and sliced strawberry.
* Our go-to sweet vermouth is Carpano Antica Forumula.
Source: Adapted from Kate E. Richards’ Drinking with Chickens: Free-Range Cocktails for the Happiest Hour (2020)
Nicole, you left out that the strawberries with balsamic vinegar you had in Florence also had ground black pepper on them.
Il 2 G!
Dad – Yes! I shall update that now.
Yummmmmmmmmmmmmmm!
Spencer – I love your enthusiasm! Thank you!