Oishii Negroni

Inspired by Julie Reiner's fantastic Kula Negroni, which employs strawberry-infused Campari and a classic London Dry style gin and blanc vermouth.

What you'll need:

  1. 1.5oz Oishii-infused Amass gin*
  2. 1oz Campari
  3. .75oz Dolin Rouge (sweet vermouth)
  4. 1 tray Omakase Berries

How to make it:

The Cocktail

  1. Combine the Oishii-infused Amass gin, Campari, and sweet vermouth into a tumbler over ice.
  2. Stir thoroughly.
  3. Garnish w/ 3 slices of Omakase Berries on a cocktail skewer.

*Oishii-infused AMASS gin

  1. Combine 1 quart sliced Omakase Berries and 750mL Amass gin in a nonreactive container and allow them to infuse for two to three days.
  2. Strain out the solids and rebottle.