This weekend, the heat index in Chicago is supposed to reach 110 degrees F. That’s pretty hot. It’s almost too hot to sit outside and sip a glass of wine, but it happens to be perfect weather for grabbing a frozen cocktail and hightailing it to the nearest swimming pool. In hot weather, you’ll want to batch up this frozen Negroni cocktail, a slushie version of the classic beverage.
Though I only enjoy the occasional Negroni every now and again (i.e. when I’m at a restaurant, pretending that I live in Italy or somewhere more glamorous than northwestern Illinois), I’m well aware that the cocktail has somewhat of a cult following. There is an entire week dedicated to the might Negroni every June and it’s a mainstay on classic cocktail menus around the world.
In the summer though, sometimes you want to shake things up a little bit, making it especially refreshing by whipping up a batch in the blender. As you’re enjoying the summer and all the lovely cocktails that the season brings, keep this frozen, boozy goodness in mind. Made with gin and equal parts Campari, and sweet vermouth, the Negroni is a simple and sophisticated cocktail that will make your summer that much tastier.
- 4½ ounces gin
- 2½ ounces Campari
- 2½ ounces Carpano Antica Sweet Vermouth
- 3½ cups ice (see note above)
- Orange or lemon slices, for garnish
- Combine gin, Campari, and sweet vermouth in a blender. Add ice and blend on high speed until uniform and smooth, about 30 seconds. Pour into rocks glasses or small wine glasses and garnish with your favorite citrus twist. Serve immediately -- or your slushies will melt!