- 1/2 lb fresh strawberries, hulled, halved, quartered if large
- 4 rhubarb stalks, chopped
- 1/3 cup of sugar
- 1oz KOVAL Dry Gin
- 1oz Cocchi Vermouth di Torino
- 1oz 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.