Negroni Slushy

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Ingredients:

  • 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.

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