Julie Reiner's Kula Negroni
1 oz. strawberry-infused Campari
1 oz. Cinzano Vermouth Bianco
1 oz. London Dry gin
Tools: mixing glass, bar spoon, 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.
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.