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Happy Hour: Strawberry Fields Forever

June Lee 12 June 2020

Pernod Ricard’s Brandon Khoo pulls together a no-fuss Negroni perfect for aperitif or post-meal tipple.

Bringing fresh fruit into your cocktails is a winning formula for any time of the day. Brandon Khoo, specialty brands ambassador from Pernod Ricard, shows how this naughty and nice Negroni variation works using Monkey 47 Sloe Gin, a lighter-styled 29% ABV gin. Khoo also notes that you can make this into a highball by adding soda, or turn it into a punch by multiplying the ingredients and adding sparkling wine.

40ml Monkey 47 Sloe Gin
30ml strawberry-infused Campari
20ml sweet vermouth

grapefruit peel

  • Stir all ingredients except grapefruit peel in a mixing glass with a large quantity of ice. Chill down the liquids and strain into a rocks glass with a large piece of ice.
  • Zest a grapefruit peel over the drink before serving to add a citrusy note.

strawberry infused Campari

500g fresh strawberries, hulled

750ml Campari


  • Combine all ingredients in an air-tight jar and leave to infuse at room temperature for a day.
  • Strain the contents through a fine mesh strainer with a coffee filter/cheese cloth and then bottle for use. Keeps up to a month.

From m(int.) Network

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