Kula Negroni

Julie Reiner, Clover Club | Brooklyn, NY

Julie Reiner’s Kula Negroni swaps red vermouth for blanc and calls on a strawberry-infused Campari in her fruity twist on the Negroni recipe.


Serving: 1

  • 1 ounce strawberry-infused Campari (see Editor's Note)
  • 1 ounce bianco vermouth
  • 1 ounce gin, preferably Tanqueray

Garnish: half strawberry

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over a large ice cube.
  3. Garnish with a half strawberry.
Editor's Note

Strawberry-Infused Campari:
1 quart sliced strawberries
750mL Campari

Combine ingredients in a nonreactive container and allow them to infuse for three to four days. Strain out the solids and rebottle.