Strawberry Negroni Slushy

Recipe Serves 1


1/2 lb fresh strawberries, hulled, halved, quartered if large

4 rhubarb stalks, chopped 

1/3 cup of sugar 

1 oz KOVAL Dry Gin 

1 oz Cocchi Vermouth di Torino

1 oz Campari 

2 dashes orange bitters


Combine rhubarb, strawberries, and sugar in a heavy-bottom pan. Let sit for about 15 minutes. This will help release the flavors of the fruit.

Bring fruit to a strong simmer over medium heat until thickened, about 20 minutes.

Pour jam into a small dish and freeze until slushy.

In a shaker, add a spoonful of jam, KOVAL Dry Gin, Campari, Vermouth, and a couple of dashes of orange bitters. Shake generously and pour into a rocks glass. 

Serve alongside the Pink Himalayan Crystal Salt Caramel Chocolate Bar.