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Strawberry, Gin, Campari and Lime Slushito Recipe

Rachel Tepper
Published: Last Updated:
Strawberry, Gin, Campari and Lime Slushito Recipe

[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.

Read more: 3 Frozen Drinks for Summer's Last Hurrah

  • Yield:Makes 4 cocktails
  • Active time: 10 minutes
  • Total time:15 minutes

Ingredients

  • For the Strawberry Syrup:
  • 1 pint of stawberries, diced
  • 1 quart of simple syrup (see note)
  •  
  • For the Cocktail:
  • 6 ounces London Dry Gin
  • 2 ounces Campari
  • 3 ounces fresh lime juice (from 4 to 6 limes)
  • Fresh basil leaves

Directions

  1. 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. 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. 3.

    Divide mixture between 4 serving glasses. Garnish each glass with a basil leaf.

This Recipe Appears In
3 Frozen Drinks for Summer's Last Hurrah

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Rachel Tepper

Rachel Tepper is a food writer based in New York City. Dubbed "chopsticks girl" by a sushi chef at age 8, Rachel knew her interest in food was a bit unusual from an early age.

Rachel currently serves as assistant editor on The Huffington Post’s Food page, and her work has appeared in The Washington Post, Edible DC, The Forward, Washington City Paper, The Economist’s arts and culture website, More Intelligent Life, and other publications. She recently spoke about her food photography on WAMU’s “Kojo Nnamdi Show,” and maintains a blog of her work, called The Pumpernickel Collection.

When she's not dreaming about food or elbow-deep in it, Rachel takes pictures of cool people on the street and posts them to her other blog, Hair NYC. No one has stopped her yet.

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SERIOUS EATS

Cocktails
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