Strawberry, Basil + Pink Peppercorn Negroni

Strawberry, Basil + Pink Peppercorn Negroni

Hey friends! I’m so delighted to share this mid-week sippable Summer celebration with you all! Two of my best food blogger buds, Sherrie and Renee, have organized the most awesome virtual boozy bash of the season! Over 35(!) bloggers are sharing refreshingly original sips, swigs and slurps! This basically means that from now until Fall you can raise your glass every night and toast to Summer with a delicious drink in your hand. I’ll be cheersing you from my front porch with this negroni! I must say though that fancy cocktails like this were never really my thing. I prefer wine and it was beer before that, and ok… maybe a couple redheaded sluts in college. But the classic negroni is in a category all by itself. It’s a simple but exquisite drink formula that perfectly blends the bitter, sweet and botanical in a 1:1:1 ratio of campari, sweet vermouth and gin. I tweaked the original version a bit by subbing prosecco for the gin for a lighter, more bubbly experience and added muddled strawberries and basil syrup because we’re celebrating summer here! Make sure to follow along on social media with #drinkthesummer for tons of refreshing drink recipes and inspiration! Cheers!

Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni pourmore Strawberry, Basil + Pink Peppercorn Negroni Strawberry, Basil + Pink Peppercorn Negroni

 

Ingredients for the Negroni (serves 2) 

3 ounces (2 shot glasses) of sweet vermouth

3 ounces (2 shot glasses) of campari

4 strawberries, muddled

1/2 teaspoon pink pepper corn, crushed

2 tablespoons basil syrup (recipe below)

top off drinks with chilled prosecco

 

Directions 

Crush the peppercorns and place them into a tall glass. Add the strawberries and muddle them. Next add all the ingredients except the prosecco and muddle, stir, mix it all up. Pour the mixture into two glasses using a fine mesh strainer. Add an ice cube. Top with prosecco and garnish with a strawberry.

 

Ingredients for the Basil Syrup

1/2 cup of water

1/2 cup of sugar

5 sprigs of basil

 

Directions 

Bring the ingredients above to a boil, let simmer for 5 minutes, then cool completely.

 

Notes

Recipe inspired by these strawberry, basil and pink peppercorn muffins I made a while back.

If you would like to learn more about the history of the negroni, plus discover 60 recipe variations, check-out the book: The Negroni: Drinking to La Dolce Vita, with Recipes & Lore I received a copy of this book in exchange for an honest review.

P.S. Shout out to Mark for carving me a muddler from a stick he found in the backyard. I love him.

 

 

#drinkthesummer | recipes + links:  

Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime

With Food + Love | Fresh Heirloom Bloody Marys with Old Bay + Spicy Pickles

Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushie

Hummingbird High | Thyme Lemonade

Brooklyn Supper | Bloody Maria Cocktails

Cake Over Steak | Blackberry Bourbon Cocktail

Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers

Dunk & Crumble | Ginger Peach Whiskey Smash

Tasty Yummies | When Figs Fly // Spiced Rum Fig Kombucha Cocktail

Feed Me Phoebe | Pimm’s Cup Cocktail with Fresh Ginger, Lime and Tarragon

Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt

O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail

my name is yeh | nutella egg cream

Faring Well | Sparkling Melon Coolers w/ Muddled Raspberries + Mint

Beard and Bonnet | Pineapple and Cilantro Moscow Mule

The Pancake Princess | Strawberry Balsamic Shrubs

Edible Perspective | Rosé Slushies

Vegetarian ‘Ventures | Sparkling Peppered Plum Blush

The Broken Bread | Blackberry, Cucumber & Mint Gin Spritzer

Tending the Table | Plum Spritzer with Ginger and Kafir Lime

Appeasing a Food Geek | Sugar Plum Margarita

She Eats | Fizzy Lime & Blackberry Shrub

Vigor and Sage | Peachy Tomato Basil Gin + Tonic

The Pig & Quill | Rasberry Basil Gingerade Fizz

Hungry Girl por Vida | Peanut Butter & Berry Smoothie

A Brown Table | Fig and Bourbon Summer Smash

The Clever Carrot | 5 Minute White Peach Margaritas

Cookie and Kate | Watermelon White Sangria

le jus d’orange | Peach Yogurt Soju + Ginger Plum Kombucha Cocktail

Chocolate + Marrow | Raspberry Thyme Smash

The Bojon Gourmet | Basil Pluot Pimm’s Cup

Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea

what’s cooking good looking | Watermelon Basil Colada

Fix Feast Flair | Berry Peachy Kentucky Mules

I Am a Food Blog | Thyme Gin and Tonics

holly & flora | pimm’s cup with blackberry + lemon zest shrub

Salt & Wind | Watermelon Aperol Spritzes

 

 

 

Peach Salad with Feta + Basil

Peach Salad with Feta + Basil

The recipe that I’m sharing with you all today hardly qualifies as one. It’s less than a handful of ingredients that when combined transform simply into summer on your plate. Sweet, juicy, tart, tangy, fragrant, intoxicating summer. I’ve talked a little bit about my love for peaches here and looking back at my most recent posts it’s pretty obvious that they’re front and center in my life right now. I hope you guys don’t mind my peach obsession and are celebrating this season’s fuzzy, sweet fruit along with me!

Peach Salad with Feta + Basil Peach Salad with Feta + Basil Peach Salad with Feta + Basil Peach Salad with Feta + Basil Peach Salad with Feta + Basil Peach Salad with Feta + Basil

 

Ingredients for the Peach Salad 

2  peaches

2 ounces feta cheese

1 small shallot

some fresh ground pepper

drizzle olive oil (optional)

 

Directions 

Slice up the washed and dried peaches. Finely chop the shallot. Crumble up the feta. Chiffonade the basil. Toss it all together in a big bowl, give it a few minutes so the flavors to marry. Serve or eat right out of the bowl!