TGIF friends. TGIF.
If you’re looking for the ultimate frozen, boozy cocktail to sip by the pool, lake, beach, wherever this summer- I’ve got you covered.
This frozen negroni is absolutely made for sharing with friends and for cooling off on hot, humid days. Inspired by my mom’s famous bourbon slush, this cocktail at Porano and our recent trip to Italy.
I brought a batch of these to my friend Jennifer’s memorial day party last month; because nothing says party like a very pregnant women with a freezer tray of boozy slush in hand.
In all honesty, I needed taste testers. While I have no problem taking an occasional sip of BL’s wine, I didn’t exactly want to be sipping spoonful after spoonful of gin and vermouth. And, I was starting to feel guilty asking my intern to have yet another taste.
Thankfully, my friends were more than happy to take one for the team. More than happy to keep drinking until we got it absolutely right. For research purposes, of course.
I wanted a drink that was sip-able, but also refreshing. No one wants an overly stiff cocktail at 2PM by the pool. It needs to be slightly sweet, but not cloying, yet still taste like an adult beverage.
To enhance the subtle spice of Campari, I made a homemade ginger syrup, which seems to be my go-to sweetener in cocktails as of late. I think I like it so much because you can use extras to make a homemade ginger-ale and because ginger is just so darn delicious.
From there, we blend in gin, vermouth, campari and orange juice. You need some kind of juice to help the mixture freeze and to cut down the alcohol ratio. Orange and campari seem to go perfectly together, especially with the fresh ginger syrup. I played around several times for the right balance, and think we’ve come close to perfection. At least, that’s what my friends told me.
From there, place the mixture in a freezer-safe container and let the magic begin. You’ll want to remove the tray every 1-2 hours to slush with a fork, then return to the freezer and repeat. It won’t freeze all the way, there’s way too much alcohol in here for that, but it should come to a nice slushy state in 4-6 hours.
And that, is how summer Friday’s should be done. Cheers! (um, with my sparkling water)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
This is THE drink for summer. A frozen orange-ginger negroni slush, perfect for hot days. Campari, gin, vermouth, ginger syrup and orange juice.
- ½ cup gin
- ⅓ cup vermouth
- ⅓ cup Campari
- 1 cup orange juice
- Ginger simple syrup
- ⅓ cup sugar
- ½ cup water
- 2 inch knob of fresh ginger, sliced
- Fresh orange slices and cherries, for garnish (optional)
- Place the sugar, water and sliced ginger into a medium saucepan over medium heat. Bring to a boil, then reduce heat to low. Simmer until thick and syrupy, then removing ginger slices. Set aside to cool.
- Mix together the gin, vermouth, campari, cooled ginger syrup and orange juice in a freezer-safe container.
- Freeze for 2 hours, then remove and stir. Place back in the freezer for another 2-3 hours until slushy.
- Divide into 4 small glasses and garnish with orange and cherries, if using.