A strawberry Negroni.
Negroni's a classic Italian cocktail,
but what I did is I took some gin,
I put it in this little Mason jar type thing
with a whole bunch of hulled and sliced strawberries
and let it set there for about five days or so,
and now I have strawberry infused gin.
But honey, you can tell them
a quicker way to do that too, right?
You can also just macerate
a whole bunch of strawberries in a blender, or -
No, you heated them.
Take some hot water.
Yeah, you heated them last time.
Yeah, you can take some hot water and
mush up a whole bunch of strawberries
and pour the hot water,
almost like you're making strawberry tea.
But I had, I had some time,
so I did it this way.
So I'm gonna do basically a Negroni.
It's so easy to make, 'cause first of all,
you can make it in a glass.
And it's equal parts Campari and gin in this case.
Campari, which is bitter liqueur, yes.
Campari, it's a very famous Italian bitter liqueur,
tastes sort of like the most bitter grapefruit
you've ever had.
But there's something kind of refreshing about it.
So, equal parts Campari and gin.
Like I said, this is strawberry infused gin.
And then half of that of
red vermouth or sweet vermouth, same thing.
That kinda just softens it up a little bit
because the Campari, it's pretty intense.
You can also use,
you can't use it in a Negroni,
but there's something called Aperol,
which is like a softer version of-
The ladies' version of Campari.
Originally it was marketed as the ladies' Campari.
It's a little less alcohol content,
it's a little softer.
I wouldn't use it in a Negroni though,
but you can use it in an Aperol Spritz
with just ice and club soda
or ice and sparkling wine.
So as I said, you make you this in the glass.
I'm just gonna add some ice.
That looks beautiful, babe.
These colors are really nice,
the flavors as our friend Tommy would say.
Tommy, he eats Rachael's food all the time
and he goes, "the flavors!"
And I would, you don't have to,
but normally I would add Angostura bitters to this.
But because it's strawberry,
I'm gonna add orange bitters
just 'cause it's a little fruitier,
and I think it will pair quite nicely with the cocktail.
Bitters are like the spices,
the salt and pepper of cocktails.
Are you gonna add
some of those extra strawberries in?
I will, well, first of all,
I'm going to add a little twist of orange
right there over the top.
Nice.
All the oils get squirted right into the drink.
And then I'm gonna garnish with,
we get some fresh hulled and sliced strawberries.
Oh, don't be cheap with my strawberries, please.
Okay, I'm gonna make a strawberry salad
out of Rachael's.
(Rachael laughs)
Three, three's a good luck,
aren't you supposed to garnish with, like,
odd numbers or something?
You're supposed to decorate.
Isn't that a rule?
Well, that's a rule in decorating, but I guess-
Did I get a spoon?
I want to stir that.
You are technically decorating a cocktail,
so yes, the rule is of threes when you're decorating.
So look at this, I'm an interior of the glass decorator.
I just made that job up.
You are a fruit loop.
Look at that.
It's beautiful, honey.
Let's give it a try, see if it's any good.
Oh, the aroma is really lovely.
You know, I'm pretty impressed with myself right now.
That's good.
As well you should be.
(upbeat music)