Sun-Ripened
Strawberry-Infused Campari, Italicus, Tomato Water, Soda Water
Bartender Gabriela Holzer of Thyme Table | Bay Village, OH
Adapted by StarChefs | June 2025 | Photo: Max Arnold
INGREDIENTS
Strawberry-Infused Campari:
70 grams frozen strawberries, thawed
4 ounces Campari
½ milliliter Pectinex Ultra SP-L
Tomato Water:
Cocktail tomatoes, puréed
To Assemble and Serve:
Yield: 1 cocktail
½ ounce Italicus
3 ounces soda water
Dehydrated tomato slice
METHOD
For the Strawberry-Infused Campari:
In a Vitamix Commercial blender, add all ingredients. Blend on high speed until warmed through. Strain until mixture runs clear. Bottle and reserve.
For the Tomato Water:
In a pot over medium heat, add tomato purée. Let simmer, then remove from heat. Strain into a nonreactive container and let cool. Seal and refrigerate.
To Assemble and Serve:
In a Collins glass with an ice spear, add Italicus, 2 ounces Strawberry-Infused Campari, and 1 ounce Tomato Water. Top with soda water. Garnish with dehydrated tomato slice.
