Julie Reiner’s Kula Negroni

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 de-stemmed) to a bottle of Campari. Allow to sit for 3-5 days. Strain the strawberries out of the bottle before serving.