Spring Negroni

One of my favorite and easiest cocktails to make during the week is this Spring Negroni. It’s a fresh, seasonal spin on the Classic Negroni that’s floral, fruity, and just different enough to keep things interesting.

As all Negronis should be, this spring version is equal parts gin and Campari. But you know me, rules are meant to be played with. Instead of traditional sweet vermouth, I’m using Lillet Rouge for a lighter, more delicate profile. And instead of regular Campari, we’re infusing it with strawberries for a subtly sweet, spring-forward twist.

Pair it with a floral gin like Hendrick’s Flora Adora, and it’s honestly the perfect sip for golden hour.

How to Make Strawberry-Infused Campari

Infusing Campari (or any spirit) with fruits, herbs, or spices is a great way to really pack a flavorful punch into your cocktail. For this Spring Negroni, here’s how to infuse your Campari with strawberries.

1. Add 1 cup chopped strawberries to 1 cup Campari
2. Let infuse in a sealed container for 24 hours, then strain
3. Store in the fridge for up to a week

It’s that easy!

Spring Negroni Variations and Tips

• No Lillet Rouge? Try sweet vermouth, Cocchi Rosa, or even red aperitivo wines.
• Dial up the spring vibes by adding a dash of rosewater or a sprig of thyme for garnish.
• Prefer stirred and down? Serve it up in a coupe if you’re feeling fancy.
• Make it a spritz by topping with a splash of club soda or sparkling rosé.

Why You’ll Love This Spring Negroni

• Equal parts – easy to remember
• Floral + fruity – Strawberry and Lillet add soft, seasonal notes
• No syrup needed – All the flavor comes from simple infusions and swaps
• Spring-ready – It’s bright, complex, and gorgeous over a big cube

When to Serve a Spring Negroni

• Spring dinner parties
• Pre-dinner aperitivo
• Cocktail hour al fresco
• Anytime you want a seasonal Negroni that’s not too heavy