A dark yet fruit-forward Negroni riff that highlights the classic strawberry-balsamic pairing along with some bittersweet rhubarb 🥃🍓 The juniper and other botanical notes in the gin (including black pepper) help highlight and give nuance to the bittersweet + berry profile from the Campari and strawberry liqueur. The balsamic reduction helps the fruit flavors pop while adding a touch of acidity while also working with the vanilla and spice notes in the sweet vermouth while the rhubarb amaro helps bridge the bittersweet and berry notes. A delicious sipper! 1 oz Gin (London Dry Style; Tanqueray, Four Pillars, etc) .75 oz Campari (feel free to sub other red aperitivo of choice; Cappelletti would also be nice) .25 oz Strawberry Liqueur (Giffard) .5 oz Sweet Vermouth (Carpano has vanilla notes that are nice here, but the fruit-friendly profile of Cocchi Vermouth di Torino would also be nice here) .25 oz Rhubarb Amaro (Amaro Sfumato has a nice smoke notes that is cool with the strawberry and balsamic flavors but Zucca would also be good) .25 oz Balsamic Vinegar Reduction (Reduce 1/4 C lightly aged balsamic vinegar on medium-low heat for a few minutes and then add 1/4 C granulated sugar and stir until dissolved) Stir with ice and strain into a chilled coupe. Garnish with a hulled strawberry