To learn more about this recipe, see our related feature, Frosted Sips, in our National edition.
Recipe adapted from Adam Bernbach, Estadio, Washington, D.C.
Yield: 4 drinks
Cook Time: 10 minutes, plus overnight freezing
1 pint strawberries, diced
1 quart simple syrup (1:1)
6 ounces gin
2 ounces Campari
3 ounces lime juice
Basil leaf, for garnish
1. Make the Strawberry Syrup: In a bowl, add the strawberries and the syrup. Let the mixture sit overnight. Strain the syrup into a lidded container and discard the strawberries. Refrigerate until ready to use.
2. In a blender, add the gin, Campari, lime juice and 5 ounces of the strawberry syrup. Fill to the top of the blender with ice and blend until the mixture is the texture of a slushie. Pour into a pint glass, garnish with the basil leaf and serve.
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