Chocolate Strawberry Negroni

Some pairings are timeless, and chocolate and strawberries are at the top of the list. This Valentine’s Day, we’re taking that classic duo and transforming it into an irresistibly indulgent cocktail—the Chocolate Strawberry Negroni.

The secret? A homemade strawberry-infused Campari that adds just the right amount of fruitiness. Paired with white crème de cacao for a hint of chocolate, this Negroni is the perfect way to toast to love, indulgence, and everything in between. If you’re celebrating with all your loved ones or just your special someone, batch it into a freezer door cocktail for a ready-made treat whenever you’re in the mood (see instructions below).

How to Make a Chocolate Strawberry Negroni

1. In a mixing glass, add gin, sweet vermouth, white crème de cacao, and strawberry infused Campari (see below).
2. Stir with plenty of ice.
3. Strain over a large fresh ice cube.
4. Garnish with a dark sea salt chocolate bar and a fresh strawberry.

How to Make Infused Campari

Infusing liqueur is actually so easy even though it sounds super fancy. All you need to do it add 1 cup Campari + 1 cup sliced strawberries to a pitcher or large jar and let them infuse for 24-48 hours at room temperature. Strain out the strawberries and add your newly-infused Campari to your Chocolate Strawberry Negroni!

Batch Your Cocktail

Whether you’re celebrating with your special someone or inviting the whole gang over to celebrate, you can easily batch your Chocolate Strawberry Negroni as a freezer door cocktail. Freezer door cocktails allow you to have a pre-mixed cocktail ready-made for whenever you’re in the mood, or for when you’re hosting a party. That way, you’re not playing bartender all night long. So let’s make a Freezer Door Chocolate Strawberry Negroni (serves 8).

Ingredients

• 8 oz gin
• 6 oz sweet vermouth
• 4 oz white crème de cacao
• 8 oz strawberry-infused Campari (see above)
• 3-4 oz water (this replaces stirring dilution so it doesn’t freeze solid)

Instructions

1. Combine all ingredients in a large bottle or freezer-safe container. This recipe fits well in a 750ml bottle.
2. Shake or stir well to combine.
3. Store in the freezer for at least 1 hour before serving.
4. To Serve: Pour 3½–4 oz straight from the freezer into a rocks glass over a large ice cube.
5. Garnish with a square of dark sea salt chocolate and a fresh strawberry.

Tip: You can swap out the white crème de cacao for Licor 43. Just add 3 oz Licor 43 + 5 oz Sweet Vermouth!