When our market garden strawberries are at their best, even the tops deserve a moment in the spotlight.
This vibrant seasonal Negroni puts a playful zero-waste spin on the Italian classic, transforming often-discarded strawberry tops into a fragrant infusion of bitter aperitifs. The result is a bright, ruby-hued cocktail bursting with sunny berry aromas, gentle bitterness and a softer, fruity finish – proof that the most delicious summer ingredients are the ones that leave nothing to waste.
For the Strawberry Top Bitter Aperitivo (700ml batch)*
To make the cocktail
Combine the Campari and Vault Bitter in a measuring jug with a capacity of at least 700ml, then add the reserved strawberry tops. Leave to infuse for approximately 36 hours, then strain through a fine sieve into an empty glass bottle, discarding the strawberry tops.
To make the cocktail, add the Cotswolds Dry Gin, Strawberry Top Bitter Aperitivo and Vault Forest Vermouth to a mixing glass filled with ice. Stir for 15–20 seconds until chilled.
Pour into a rocks glass over a large block of clear ice and garnish with a fresh strawberry.
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