Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach
Bartender Rensel Cabrera of The Sylvester | Miami
Adapted by StarChefs | March 2025 | Photo: Antonella Re
INGREDIENTS
Strawberry-Peach Cordial:
Yield: 1 liter
500 grams thinly sliced strawberries
500 grams thinly sliced peaches
1 kilogram granulated sugar
Citric acid
Lactic acid
Malic acid
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Campari
1 ounce vermouth
5 grams full-fat strawberry Greek yogurt
Frozen peach slice
METHOD
For the Strawberry-Peach Cordial:
In a large nonreactive container, add strawberries, peaches, and sugar. Toss until fruit is evenly coated. Seal and let sit overnight at room temperature. The next day, strain into a clean nonreactive container, reserving liquid and discarding solids. Using a refractometer, add additional sugar until mixture reaches 40 brix. Weigh syrup. Stir in one-percent citric acid, one-percent lactic acid, and one-and-a-half-percent malic acid by weight of syrup. Bottle and refrigerate.
To Assemble and Serve:
In a nonreactive container, add Campari, vermouth, yogurt, and ½ ounce Strawberry-Peach Cordial. Mix to combine. Seal and let sit overnight. The next day, strain through a coffee filter until mixture runs clear. Add 2 ounces water. Transfer mixture to a carbonation rig. Carbonate at 45 PSI. Pour into desired serving glass. Garnish with frozen peach.
