A delightful, summery take on a Negroni from the legendary Julie Reiner of Brooklyn’s Clover Club The strawberry contributes a nice berry flavor while rounding the bitterness of the Campari and the juniper of the gin a bit. The softer, botanical notes in the Blanc vermouth are a nice switch from the usual Sweet variety and the gin provides a sturdy backbone 1 oz Gin 1 oz Campari (can also infuse with strawberries when in season instead of the strawberry liqueur below; 1 quart sliced strawberries per 750 mL bottle Campari; steep 3-4 days before straining out) .75 oz Blanc/Bianco Vermouth (1 oz if using the infused-Campari above) .25 oz Strawberry Liqueur (Giffard; not needed if doing the infusion) Stir with ice, strain into a chilled double rocks glass with a few ice cubes. Garnish with a half strawberry or orange twist