Genever adds a sweet, malty layer to this summery Negroni riff.
1 oz. Bols Genever
1 oz. strawberry-infused Campari
1 oz. sweet vermouth (Holland uses Carpano Antica)
½ oz. fino sherry (Holland uses Tio Pepe)
Tools: mixing glass, barspoon
Garnish: strawberry slice and orange peel
Build the ingredients in a mixing glass and fill with ice. Stir, strain into a coupe and garnish.
Strawberry-infused Campari: Slice 1 pint of strawberries and add to 1 quart of Campari. Infuse for 40 hours and strain with a fine-mesh strainer.
Scotty Holland, Forgery, San Fransisco