Strawberry Negroni Sbagliato

Negroni Week is here, so let’s celebrate with a fun twist on the Negroni Sbagliato! The Negroni Sbagliato is a classic Italian cocktail combining bittersweet Campari with sweet vermouth and prosecco.

This lighter take on the classic Negroni replaces the fortifying gin with a couple ounces of sparkling wine. My upgraded version infuses the Campari with fresh strawberries for an even more flavorful and summery aperitivo. This Strawberry Negroni Sbagliato is fruity, bittersweet, herbal, and effervescent. The bubbles from the sparkling wine make it a refreshing treat on these warm late summer days.

Origins of the “mistaken Negroni”

The classic Negroni dates back to the early 1900s, but this bubbly variation was invented accidentally in the 1980s. The story goes that a distracted Italian bartender named Mirko Stocchetti mistakenly added sparkling wine, rather than gin, to the Negroni he was making. The resulting drink was a delicious, slightly lighter alternative to the original, and so it was dubbed the Negroni “Sbagliato” (Italian for mistake).

How do you pronounce ‘Sbagliato’?

For years, I walked around calling this modern classic the “ss-bag-lee-ah-toh”. But recently I’ve learned that the correct pronunciation is “spal-yacht-oh,” which frankly sounds a heck of a lot nicer. However you pronounce it, the Negroni Sbagliato is a wonderfully bittersweet cocktail that will be a welcomed serve any time of day – from brunch to aperitivo to after dinner.

You might also enjoy my Bitter Bianco Negroni Sbagliato

What’s the difference between the Negroni, Sbagliato, and Americano?

These three classics all have bittersweet Campari and herbal sweet vermouth in common. The classic Negroni is an equal parts mix of gin, Campari and sweet vermouth, while the Negroni Sbagliato replaces the gin with sparkling wine (usually prosecco).

The Americano is a lighter, lower ABV cocktail that is equal parts sweet vermouth and Campari topped with sparkling water. The Americano is the Negroni’s predecessor, having been around since the 1860s. It was originally known as the Milano-Torino, referencing Campari from Milan and red sweet vermouth from Torino. Apparently the drink became very popular with American tourists, leading to its modern name.

How to make Strawberry Campari

Strawberry Campari is a summer staple in my home bar. You can use it in just about any cocktail that calls for the bittersweet liqueur, and it will only make the drink more delightful. However, if you don’t want all of your Campari infused with strawberries, there’s no need to infuse an entire bottle.

Liquor (and liqueur) infusions are a bit more art than science, so no exact measurements are required. If you decide you want it more or less flavorful, you can always adjust how much fruit or liqueur you use, or adjust how long the mixture infuses for. Here’s the “recipe” I use for making strawberry-infused Campari:

• Wash and roughly chop enough strawberries to fill a mason jar about half way. I leave some berries whole (just the tops removed) so that I can use them for garnishes. You can use all whole, hulled berries, it just will take a little longer to get a strongly flavored infusion.
• Next, pour Campari over the berries, filling the jar to within an inch of the rim.
• Screw on the lid and give the jar a gentle shake. Now, set the jar aside (some place cool, dry and out of direct sunlight) and let it infuse for at least 24 hours. I think it’s usually perfect after two days.
• Strain or scoop out the berries and reserve the liquid. I keep the berries too – they make for insanely good cocktail hour snacking if you’re a Campari fan, and they also make a nice garnish.
• Store your infused Campari in a covered container. I like to store mine in the fridge for maximum shelf life.

You may also enjoy these other Campari cocktail recipes:

• Strawberry Negroni
• Garibaldi
• Pineapple Campari Soda
• Cranberry Campari Spritz
• Campari Rose