Spring Negroni

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

This version is equal parts (as all Negronis should be), 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.

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

How to Make Strawberry-Infused Campari

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

The result? A lightly sweet, fruit-kissed version of the iconic bitter liqueur.

Variations & 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.

---

When to Serve It

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

---

Final Sip

This Spring Negroni is proof that the classics are made to evolve. With just a few thoughtful swaps, you get a drink that feels totally new while still staying true to that Negroni DNA. It’s floral, fruity, bitter, and beautifully simple.