Bella Rosa is a contemporary aperitivo cocktail combining Bianco vermouth and Campari with fresh strawberry, ginger beer, and lemon juice. Its light botanical profile and subtle fruit notes make it an approachable pre-dinner drink.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake first five ingredients with ice, shaking hard to break up
strawberry.
Strain into ice-filled old-fashioned glass.
ginger beer.
Bella Rosa is a mixed drink best consumed immediately after preparation. Pre-batch the vermouth, Campari, lemon juice, and syrup up to 8 hours in advance; add ginger beer and ice only when serving.
cocktail shaker or mixing glass · bar spoon · jigger or shot glass for measuring
Yes. Substitute with 1/2 oz strawberry purée, frozen strawberries (thawed), or strawberry syrup, though fresh sliced fruit adds texture and visual appeal.
Use a quality craft ginger beer (Fever-Tree, Q, or homemade) for balanced spice. Avoid overly sweet mass-market brands that can overpower the vermouth and Campari.
Yes. Multiply the vermouth, Campari, lemon juice, and syrup by the number of servings; add ginger beer and fresh strawberry slices just before serving over ice to preserve carbonation.
Bella Rosa is already moderate in alcohol (around 15% ABV). To lower it further, reduce Campari to 3/4 oz or increase ginger beer to 4 oz.
Serve in a rocks glass or coupe with ice. A rocks glass keeps the drink cold and allows the strawberry garnish to be appreciated.
