Strawberry-Gin Spritzer

 

Make this refreshing cocktail while the strawberries are abundant and a deep, juicy red. The combination of herbal gin and bitter Campari calls to mind a classic Negroni, but if these spirits are not for you, feel free to skip the Campari altogether or swap out the gin for vodka or a light golden rum. That is what is so spectacular about this drink – you can comfortably make it your own. Switch out the spirits, use sparkling wine in place of seltzer, or even make it alcohol-free. It is loose and care-free, just like the last hot, slow days of summer. The strawberry-syrup below makes enough for 32 cocktails, so this recipe can easily be doubled or tripled for a crowd.

 
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Makes 4 drinks

  • Ice

  • 8 ounces gin, preferably a less juniper-heavy brand like Hendrick’s

  • 4 ounces Strawberry-Black Pepper Syrup (recipe follows)

  • 4 ounces Campari (optional)

  • 12 ounces club soda

  • Sliced strawberries and basil sprigs, for garnish

    Fill a pitcher with ice. Add the gin, strawberry syrup, Campari, if using, and club soda; stir. Pour into ice-filled glass, garnish with sliced strawberries and basil sprigs and serve right away.

    MAKE AHEAD If preparing this drink in advance for a large crowd, combine the gin, strawberry syrup and Campari. Let guests add ice and club soda at their convenience.

      

    Strawberry-Black Pepper Syrup

    Makes about 1 quart

    Preserve peak season strawberries by making this aromatic, crimson syrup. The basil adds a lovely herbal note and the slight bitterness of the peppercorns cuts through the sweetness of the syrup. Use this in cocktails, top with sparkling wine, stir into lemonade or drizzle over ice cream or pancakes. If using proper canning techniques, this syrup can be stored for up to a year so you can enjoy a bit of summer all through winter. 

  • 2 pounds strawberries, hulled and halved

  • Juice of 1 lemon (2 Tablespoons)

  • 1 Tablespoon peppercorns

  • 1 large basil sprig

  • 2 cups granulated sugar

    1. In a medium saucepan, combine the strawberries, lemon juice, peppercorns, basil and 1 quart of water. Bring to a gentle boil, then reduce the heat to moderately-low and simmer, without stirring and skimming off any foam that rises to the surface, until the water is a deep red and the strawberries have lost most of their color, about 20 minutes.

    2. Carefully strain the syrup through a fine mesh sieve set over a large heat-proof measuring cup. Do not press on the fruit or your syrup will become cloudy. Discard the solids and return the liquid to the saucepan. Add the sugar and bring to a boil, whisking occasionally, until the sugar has dissolved and the syrup is thick enough to coat the back of a spoon, 10 to 15 minutes. Skim any foam that rises to the top.

    3. Let cool completely, then transfer to a glass jar or bottle. Refrigerate until ready to use.

    MAKE AHEAD The strawberry syrup can be refrigerated for up to 2 weeks.