Balsamic-Strawberry Negroni Sbagliato
Author: Nicole
Ingredients
Syrup
  • 1-1/2 fresh strawberries, hulled and roughly chopped
  • 1 teaspoon grapefruit zest
  • ¼ cup balsamic vinegar
  • ½ cup water
  • ½ cup granulated sugar
Cocktail
  • 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
Instructions
To make syrup:
  1. Place strawberries in medium bowl and muddle until soft and juices have released. Stir in grapefruit zest.
  2. In a small saucepan set over medium heat, add balsamic vinegar, water and sugar. Bring to a boil.
  3. Reduce heat. Stir in strawberry mixture and let simmer for 5 minutes.
  4. 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).
  5. Makes 1 cup.
To make cocktail:
  1. In a wine glass, combine Campari, sweet vermouth and balsamic-strawberry syrup. Add ice and stir.
  2. Top with sparkling wine and gently stir.
  3. Garnish with a grapefruit peel and sliced strawberry.
Notes
* Syrup makes 16 cocktails.
* Our go-to sweet vermouth is Carpano Antica Forumula.
Recipe by Riegl Palate at https://www.rieglpalate.com/balsamic-strawberry-negroni-sbagliato/