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Kula Negroni

Andy Pearson

Andy says...

A cracking take on the Negroni by the wonderful Julie Reiner

Bringing the sweet edge of strawberries to the bitter of Campari in this drink is absolute genius!

How to make a Kula Negroni cocktail at home


  • 30ml Strawberry-Infused Campari (Recipe see below)
  • 30ml Cinzano Bianco Vermouth
  • 30ml London Dry Gin
  • Garnish - Orange Zest & Strawberry (Julie's recipe calls for a fresh strawberry, I quite like using the left-over Campari infused fruit as it's also very tasty!)


  • Pour all of the ingredients into and ice-filled mixing glass
  • Stir for 30 seconds
  • Strain into a rocks glass over a block of ice (use regular cubed ice of not available)
  • Add the garnish
  • Enjoy!

Strawberry-Infused Campari:

  • Wash and destem 2 pints (24oz) of fresh strawberries
  • Place them in a mason jar (or similar air-tight container)
  • Pour in a bottle of Campari
  • Seal the jar and leave for 3-5 days
  • Strain the liquid to remove the fruit
  • Pour into a Sterilised bottle (or back into the original Campari bottle) until required
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