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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- Yield:Makes 4 cocktails
- Active time: 10 minutes
- Total time:15 minutes
- 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
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.
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.
Divide mixture between 4 serving glasses. Garnish each glass with a basil leaf.