This recipe appears in:Your Blender's Highest Purpose: Frozen Negronis at Home
Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail. It starts as a White Negroni, a popular variation that calls for Cocchi Americano instead of Campari and dry vermouth instead of sweet. This version is softened with watermelon, added to the gin as an infusion.
Why this recipe works:
- Chilling the mixture in the freezer ahead of time helps keep dilution to a minimum for a less watery slushie. Due to the alcohol content, it won't freeze solid.
- Infusing the watermelon and straining it out allows you to add fruit flavor and sweetness without extra water or any fiber from the fruit.
Note: For a thicker slushie, add an additional 1/2 cup ice to each batch.
- For the watermelon gin:
- 1/2 cup cubed watermelon
- 1 1/2 cups gin, such as Broker's or St. George Botanivore
- For the Watermelon White Negroni
- 4 1/2 ounces watermelon gin
- 2 1/2 ounces Cocchi Americano
- 2 1/4 ounces Dolin Dry Vermouth
- 3 cups ice
- Watermelon and orange slices, for garnish
For the watermelon gin: In an airtight container, combine gin and watermelon. Keep in a cool, dark place for 48 hours. Strain into a clean, airtight container until ready to use. Will keep up to one year.
For the Watermelon White Negroni Slushie: Combine watermelon gin, Cocchi Americano, and vermouth in an airtight container and freeze for at least 8 hours.
When ready to serve, add frozen alcohol to a blender with ice. Blend on high speed until smooth, about 30 seconds. Split between rocks glasses or white wine glasses. Garnish each glass with a watermelon and orange slice.