“Negronis (gin, sweet vermouth and bitter Campari) are all the rage, but they can be a bit intense when the hotter months roll in, and the sun is out in full force,” says Alan Dean, concept beverage manager for the Whiskey Cake Kitchen and Bar chain. “For our fun-filled summer spin on this classic, we muddle fresh strawberries into a little simple syrup, use a splash of Campari and swap out sweet vermouth for its lighter cousin, blanc vermouth. We finish it off with a healthy dose of Still Austin gin,” which Dean says, “brings the bitterness down to a teasing afterthought.”