Though its not a bar, Calgary's Vine Arts is one of the go-to spots in Western Canada for purchasing unique, micro-distilled spirits from across North America. For June, owner Jesse Willis has made a creative spin on the classic Negroni for their cocktail of the month club.
"Sbagliato roughly translates to “mistaken” and is thought to have been invented when a bartender accidentally used sparkling wine instead of gin in a classic negroni," explains Willis. "The result retains the positive bitter qualities that make the negroni so endearing but with a lower alcohol content and a refreshing sparkle. Here, we’ve added an additional twist to the traditional Sbaglato."
While bartenders in Alberta still cannot, by law, infuse ingredients behind their bars, you can do as you wish in the comfort of your home. For this recipe, you can infuse half of your bottle of Campari with fresh strawberries. It’s easy and creates an added level of depth, flavour and a touch of sweetness to the drink.
Add all ingredients to an ice-filled rocks glass. Stir slowly to combine. Zest an orange peel over the glass and garnish with a slice of fresh strawberry.
Pour a Campari into a mason jar or other re-sealable container. Add strawberries. Allow to sit for 2 to 3 days. Strain out strawberries with a fine mesh strainer and you are good to go!
- 5 minutes