In hot weather, you'll want to batch up this sophisticated frozen cocktail, a slushie version of the classic Negroni. The bitter flavors make it especially refreshing.
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 alcohol content, it won't freeze solid.
- You might notice that this drink doesn't have a classic 1:1:1 ratio. Dialing back the Campari and sweet vermouth makes for a more balanced bittersweet bite that doesn't overwhelm the gin.
Note: For a thicker slushie, add an additional 1/2 cup ice to each batch.
- 4 1/2 ounces gin, such as G'Vine or Fords
- 2 1/2 ounces Campari
- 2 1/2 ounces Carpano Antica Sweet Vermouth
- 3 cups ice (see note)
- Orange slices, for garnish
Combine gin, Campari, and sweet vermouth in an airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days.
When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth, about 30 seconds. Pour into rocks glasses or small wine glass. Garnish with an orange slice and serve immediately.