I have some leftover strawberry-infused Campari, and it’s too warm outside for a negroni, so here is a Campari sour!

  • 1.75 oz Campari (the strawberry-infused one works really well, but it would still be delicious with straight Campari)
  • 1 oz lemon juice
  • 0.75 oz simple syrup
  • 0.5 oz aquafaba

Shake with ice and add some dashes of Angostura bitter on top of the foam.

Ended up tasting like grapefruit! I would probably reduce the simple syrup and increase the Campari if I do it again, the bitterness is a bit lost. Still nice though :)

  • Botzo@lemmy.world
    2·
    2 months ago

    Strawberry campari sounds fantastic!

    I live near strawberry land, so I would love to know how you infused it (muddle and strain, juice and mix, something more superjuice-like?) and the lifetime of the results.

    I bet it makes a great highball too!

    • MaybeSushi@sopuli.xyzOP
      2·
      2 months ago

      I cut off the strawberries into small pieces, covered them in Campari, and then let it rest in the fridge for like 2 days. Afterwards I strained the content into a bottle. I lightly pressed on the strawberries to get the juice off, but I had plans to eat them with ice cream (would recommend too!) so I didn’t mush them either. No idea about the lifetime, but I would assume the same as normal Campari, assuming there are not bits of fruits in the remaining liquid? I keep mine in the fridge to be safe, and it’s still the same after 2 weeks.

      I tried it with soda water and it was really good! :) It’s not an intense taste of strawberries, but it’s definitely there.