"In warmer months, I really love to serve slushy cocktails. I'm a big fan of bitters and I love a Negroni. This recipe is a twist on a classic Negroni and adds a little bit of flair. Pair it with our Pink Salt Caramel Chocolate Bar and your guests will be very impressed!" - Katrina
- 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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