Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Clover Club (New York City)
Kula Negroni
An equal-parts Negroni riff built on strawberry-infused Campari, bianco vermouth, and Choeng Doi Blanc.
- Complexity
- 2/5
- Alcohol level
- Medium
- Type
- Negroni Riff
- Preparation
- Stirred
- Glass
- Old Fashioned
- Ice
- Large Cube
Ingredients
Strawberry-Infused Campari (see Notes)30 ml1 oz
Bianco Vermouth30 ml1 oz
Choeng Doi Blanc30 ml1 oz
Garnish:
Half strawberry
Steps
- 01Combine all ingredients in a mixing glass over ice and stir until chilled.
- 02Strain into a rocks glass over a large ice cube.
- 03Garnish 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.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
