Balsamic vinegar, the pride of Modena, might not be the first ingredient that comes to mind when you think of a refreshing summer cocktail. But in this recipe, Damon Boelte, bar director of Prime Meats restaurant in Brooklyn, New York, deftly balances the rich tartness of the vinegar with the sweetness of strawberries, while Campari and sweet vermouth give a satisfying bite to the complex flavors of this cocktail.
- 1 1/2 ounces strawberry infused Hendrick’s gin (see note)
- 1 ounce sweet vermouth
- 1 ounce Campari
- 1/4 ounce good-quality balsamic vinegar
- 3 slices cucumber
- 3-5 slices strawberries
- 2 ounces ginger ale
Fill a highball glass with ice. Add all ingredients and stir.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.