Strawberry Fields

This juicy take on the Negroni stretches the boundaries of the classic template. The usual suspects of gin (here, the herbaceous The Botanist) and red bitter liqueur are accompanied by an earthy strawberry-rhubarb cordial and fresh orange juice; the typical vermouth is swapped out for fino sherry, the dryness and salinity of which offer a counterbalance to the bright fruits. Crushed ice offers the perfect dilution for the roster of rich ingredients, while screaming “summer.”

Ingredients
  • 1 1/2 ounces The Botanist gin
  • 1 1/2 ounces The Botanist gin
  • 1 ounce red bitter liqueur
  • 1 ounce red bitter liqueur
  • 1/2 ounce orange juice
  • 1/2 ounce orange juice
  • 1/2 ounce strawberry-rhubarb cordial (see Editor’s Note)
  • 1/2 ounce strawberry-rhubarb cordial (see Editor’s Note)
  • 1/2 ounce fino sherry
  • 1/2 ounce fino sherry

Garnish: half orange wheel, fresh seasonal herbs (optional)

Directions
  1. Add all ingredients to a shaker with ice, and shake until the cocktail is chilled.
  2. Strain into a double rocks glass and top with pebble ice.
  3. Garnish with half an orange wheel and, optionally, fresh herbs.
Editor's Note

Strawberry-Rhubarb Cordial
2 3/4 ounces rhubarb stalks, roughly chopped
1/2 cup plus 2 tablespoons water
pinch of salt
1 ounce strawberries, sliced
zest and juice of 1 lemon
1/2 cup plus 2 tablespoons sugar
3/4 teaspoon citric acid powder
Yield: about ½ cup

1. Add the rhubarb stalks, water and salt to a saucepan and cook on medium heat for 5 to 10 minutes.
2. Once the rhubarb has softened, pour mixture and the remaining ingredients into a blender and blend thoroughly.
3. Pass through a fine-mesh strainer and cheesecloth, then bottle.