A frogroni - Photo by Jennifer Chase for The Washington Post


3 strawberries

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.