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Strawberry, Gin, Campari and Lime Slushito
[Photograph: Rachel Tepper]
This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.
Notes: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. If you don't have time to let the strawberries sit overnight, place them in a bowl and cover with 1 pint of sugar. Toss the mixture periodically for two hours before mixing in a blender with 1 cup of water. Puree and strain.
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Strawberry, Gin, Campari and Lime Slushito
About This Recipe
| Yield: | Makes 4 cocktails |
| Active time: | 10 minutes |
| Total time: | 15 minutes |
| Special equipment: | Blender |
| This recipe appears in: | 3 Frozen Drinks for Summer's Last Hurrah |
Ingredients
- For the Strawberry Syrup:
- 1 pint of stawberries, diced
- 1 quart of simple syrup (see note above)
- For the Cocktail:
- 6 ounces London Dry Gin
- 2 ounces Campari
- 3 ounces fresh lime juice (from 4 to 6 limes)
- Fresh basil leaves
Procedures
-
1
To make the strawberry syrup: Place the strawberries and simple syrup in a sealable container. Let sit overnight in refrigerator. Crush berries lightly into syrup, then strain.
-
2
For the cocktail: Combine 5 ounces strawberry syrup, gin, Campari, lime juice, and 1 quart ice in the jar of a blender. Blend until ice is completely broken up and the mixture is smooth.
-
3
Divide mixture between 4 serving glasses. Garnish each glass with a basil leaf.
