Strawberry sbagliato
Strawberry sbagliato
Also known as a ‘mistaken negroni’, a sbagliato is an Italian cocktail in which the gin of a classic negroni is replaced with prosecco or cava, resulting in a lighter, fizzy drink. In this version, we’ve infused the Campari with sweet strawberries to balance the bitterness.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Ingredients
- 200g strawberries
- 120ml Campari
- 120ml rosso vermouth
- 240ml cava or prosecco*, chilled
- soda water, chilled, to top up (optional)
Step by step
Infuse the Campari a few days ahead. Once strained, mix the Campari with the vermouth and chill until ready to mix.
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Reserve four of the best, small strawberries for garnish. Top and roughly chop the rest and put in a jam jar or lidded container. Pour over the Campari (it should just cover the strawberries), then close the lid and give the container a shake. Leave in a cool place, away from direct sunlight, to infuse for at least 24 hours or up to 3 days.
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Strain the infused Campari into a jug to remove the berries. Add the vermouth and some ice, then stir to combine. Leave for 1 minute, until chilled, then strain into a serving jug to prevent the ice from melting into the cocktail and diluting it. Chill in the fridge for a few hours until ready to serve.
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To serve, add the cava or prosecco to the jug and stir gently to combine. Serve over ice in short tumbler glasses. If you’d like to make it a longer drink, top up with soda water. Make a cut in the base of each reserved strawberry and sit on the rim of each glass as garnish.
*Check your cava or prosecco is vegetarian, if required.