1 cup crushed ice
22 ml Campari
59 ml gin
22 ml sweet vermouth
1/4 cup fresh lemon juice (from 1 or 2 lemons)
37 ml simple syrup (see NOTE)
Twist of orange peel, for garnish
Chill a tall glass.
Wash and hull two of the strawberries.
Place in a blender, along with the ice, Campari, gin, vermouth, lemon juice and simple syrup; puree until smooth.
Pour into the chilled glass; garnish with the remaining strawberry and the twist of orange peel.
To make simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.
Adapted from a recipe by Reiner, co-owner of the Clover Club and other New York bars.