Mix Two Pink Liqueurs in the Campberry Refrigerator
A couple of weeks ago I picked a Hood strawberry flat . The hoods are cute, delicate and often go bad before you can handle them all. So I used my usual drinking strategy during the berry catch.
I made a bush , liqueur and a few pickles (with white and pale pink berries) and they were all good, but the liqueur was something special. I added a sprig of tarragon to the infusion along with berries and vodka, and that slightly pungent licorice flavor gave the liquor much needed volume. But that wasn’t enough for me, oh no – I had to go and connect it to Campari.
If you’ve ever tried Campari shake before, you know that a little thinning and strong stirring can turn something sweet and gooey into an airy libation. It’s the same with Hood Strawberry Liqueur. Combine them and shake them together and you have a fruity yet complex drink that is the perfect end (or start) to a summertime dinner.
This cocktail – which I’ve christened “The Campberry Cooler” – technically only requires two ingredients, but you have to make the strawberry liqueur first. (Don’t worry if you can’t find Hoods – just pick the sweetest strawberries available in your area.) Make liqueur as described here , but mix a large sprig of tarragon with the strawberries before pouring the vodka on top. The process takes a couple of days, but it’s worth it. After your liquor is infused, filtered and sweetened, you will need:
- 1 1/2 oz Campari
- 1 1/2 ounce strawberry liqueur
Add both liquors to a shaker with a large old ice cube and shake for as long as possible. Strain into a glass compartment or on top of crushed ice. Serve with a lemon wedge if you need a little acid.