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Strawberry Avenue

The Strawberry Avenue is a bold yet balanced cocktail that combines the bittersweet complexity of Campari, the rich depth of Martini Rubino, and the smooth warmth of Maker’s Mark Bourbon. A unique blend of strawberry-celery bitters adds a fresh, slightly savory twist, making this drink both intriguing and sophisticated.

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Strawberry Avenue

Strawberry Avenue

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: bitters, Bourbon, bourbon cocktails, Campari, campari cocktails, Celery Bitters, Strawberry, vermouth
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz Maker’s Mark Bourbon
  • 1 oz Martini Rubino Vermouth
  • 0.75 oz Campari
  • 2 dashes strawberry-celery bitters
  • Fresh strawberry or celery ribbon for garnish

Instructions

  • Add bourbon, Martini Rubino, Campari, and strawberry-celery bitters to a mixing glass.
  • Fill the mixing glass with ice and stir gently for about 20-30 seconds to chill and dilute.
  • Strain into a rocks glass over a large ice cube or into a chilled coupe.
  • Add a fresh strawberry or a thin celery ribbon for an elegant touch.

Notes

Pro Tips

  • If you prefer a smoother, less bitter profile, use a touch more bourbon to round out the Campari’s bitterness.
  • For a bolder herbal note, lightly muddle a small piece of celery in the mixing glass before stirring.
  • Chill your glass beforehand for a more refined and balanced sipping experience.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Strawberry Avenue delivers a rich and layered experience, with the bourbon’s caramel and vanilla notes complementing the vermouth’s deep fruitiness. The Campari adds a signature bittersweet kick, while the strawberry-celery bitters enhance the drink with fresh, slightly herbal complexity. The result is a complex yet approachable cocktail, perfect for Negroni and Manhattan lovers alike.

See also  Holiday Cheer Sangria
Strawberry Avenue
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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