Kula Negroni
Inspired By:
Clover Club (New York City)
Complexity
Alcohol Level
2/5
Medium
Type
Negroni Riff
Preparation
Stirred
Glass
Old Fashioned
Ice
Large Cube
INGREDIENTS
Strawberry-Infused Campari (see Notes) • 30ml / 1oz
Bianco Vermouth • 30ml / 1oz
Choeng Doi Blanc • 30ml / 1oz
Garnish: Half strawberry
STEPS
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a rocks glass over a large ice cube.
Garnish with a half strawberry.
NOTES:
Strawberry-Infused Campari: Combine 1 quart sliced strawberries with 750ml Campari in a nonreactive container. Let infuse for 3-4 days, then strain out the solids and rebottle.
Swap Note: The original recipe (Julie Reiner, Clover Club) uses gin; this version uses Choeng Doi Blanc, letting the strawberry-infused Campari's fruit lead while the cane spirit adds a clean, grassy backbone in place of juniper.
HISTORY
Julie Reiner, of Brooklyn's Clover Club, built the Kula Negroni around a house-made strawberry-infused Campari, swapping the classic's red vermouth for bianco to keep the color and flavor bright and fruit-forward.
Our version replaces the gin with Choeng Doi Blanc. Its fresh sugarcane character steps back from juniper's assertiveness, letting the strawberry and bianco vermouth carry the drink while still delivering a clean, structured finish.
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