Julie Reiner created the ultimate summer sipper with this refreshing Negroni variation.
1 oz. strawberry-infused Campari
1 oz. Cinzano Vermouth Bianco
1 oz. London Dry gin
Tools: mixing glass, barspoon, strainer
Garnish: orange twist and a fresh strawberry
In a mixing glass, combine the infused Campari, vermouth and gin. Add ice and stir to chill. Strain over one large ice cube. Garnish.
To make the infusion, add 2 pints of fresh strawberries (washed and destemmed) to a bottle of Campari. Allow to sit for 3-5 days. Strain the strawberries out of the bottle before serving.
Julie Reiner, Clover Club, New York City
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