Dani Crowley’s version of a Negroni features a quintessential summer fruit: the strawberry. She also highlights three B.C. spirits by Whistler-based Montis Distilling and Vancouver Island-based Esquimalt Vermouth & Apéritifs, as well as a non-alcoholic alternative using Canadian NOA Negroni. If these products aren’t available, use any gin and sweet vermouth and substitute Campari for the Bitter Red. Crowley serves this cocktail in a rocks glass over a large clear ice cube (see more on ice from Crowley and other bartenders on page TK). —B.S.
Alcoholic version
1 ounce Montis Alpenglow Gin
1 ounce Esquimalt Rosso Sweet Vermouth
1 ounce strawberry-infused Bitter Red (recipe below)
1 dehydrated strawberry for garnish (method below)
Non-alcoholic version
3 ounces strawberry-infused NOA Negroni (recipe below)
1 dehydrated strawberry, for garnish (method below)
Combine all ingredients into a mixing glass and stir for 20 to 30 seconds. Strain over a large clear ice cube into a rocks glass. Garnish with a dehydrated strawberry.
Strawberry-infused Bitter Red or NOA Negroni
750 millilitres Esquimalt Bitter Red or NOA Negroni
2 cups fresh strawberries
Wash and thinly slice strawberries (more surface area equals better infusion). Combine strawberries with Bitter Red or NOA Negroni in a tightly sealed jar. Let sit at room temperature for 24 hours. Strain through a fine strainer and re-bottle (use within 3 months for best flavour). Save the strawberries to dehydrate.
Dehydrated Strawberries
Place the infused strawberries in a dehydrator for 8 hours at 135°F. If you don’t have a dehydrator, dry in oven at 170 to 200°F (as low as your oven goes!) for 4 hours. Store in an airtight container in a cool dark dry place.