Let Me Tell You About the Time I Discovered Frozen Negronis...
So, picture this: It's one of those muggy July afternoons where even my plants look like they've given up, and I'm sweltering by the fan, wishing for something cold and sassy—like a popsicle that's grown up and moved to the city. That's when I remembered this one boozy summer party at my friend Max's place where someone (not me, but I wish it was) blended up Negronis with ice and called it a "Frozen Negroni." Instantly, I knew I had to try it at home. Spoiler: I went a little heavy on the gin the first time, and let's just say the rest of the evening is a bit blurry. These days, I've got the proportions dialed in and make it whenever I'm feeling too hot to function. God, I love this drink.
Why You're Gonna Love Making This
Honestly, I pull this recipe out when it's way too warm for a classic cocktail, or when my friends drop by looking like they've melted into their flip-flops. My partner claims it's the only drink that makes dinner on the patio bearable (even when the mosquitos show up—ugh). Plus, it's wildly easy to riff on. Sometimes the blender makes a racket and everyone jumps, but that's just part of the fun, right? Oh, and the color is so bright it practically shouts SUMMER—one time I made it for a book club, and we barely talked about the book, just the drinks!
What You Need for Your Frozen Negroni
- 1 cup of gin (Hendrick's is my go-to, but truly, whatever's on your shelf will do—I've even subbed vodka once in desperation, still tasty but not quite a Negroni!)
- 1 cup Campari (no real sub here unless you want to go wild with Aperol for a less bitter hit, my aunt swears by it for brunch)
- 1 cup sweet vermouth (Carpano Antica is lush, but I've used the cheap stuff from the corner shop and survived)
- 2 heaping cups of ice (sometimes I add a bit more; depends if the ice is stubborn or not)
- Juice of half an orange (I forget this all the time, but it really perks things up—a splash of OJ from a carton works in a pinch)
- Optional: Orange peel or a wedge to garnish (if you remember—my memory is usually gone by the second round)
How To Make It (Or, My Not-So-Secret Method)
- Add your gin, Campari, sweet vermouth, and orange juice into a blender. Dump in your ice (I chuck it in straight from the freezer—sometimes it clumps, no biggie).
- Blend on high. This is where the real party starts—it's loud, so maybe warn your dog first. Blend until it's smooth-ish and slushy. I usually sneak a sip here (hey, it's for science!), just to check if it needs more ice or booze. Usually both.
- Pour into glasses. If it looks a bit separated or weird, don't panic, just give it a quick stir; honestly, it always sorts itself out.
- Garnish with a twist of orange or just drop in a slice. Or skip this if you can't be bothered—I've definitely done that more times than not.
Notes from My (Messy) Kitchen
- I've tried pre-freezing the booze to make it extra thick—it works, but also means you need to plan ahead, and honestly, who remembers?
- If you're out of oranges, toss in a lemon wedge or nothing at all; it's still refreshing. Actually, I think grapefruit is even better, but maybe that's just me.
- Oh, and if it feels too strong, add a handful of frozen berries. Makes it pretty and slightly less "punch in the face."
Variations I've Tried—Good and Not So Much
- Swapped Campari for Aperol—much sweeter, more brunch vibes, not my absolute fave but the kids loved it (they're adults, promise!).
- Tried adding fresh basil—tasted like a garden in a glass, but in a good way.
- Once, I tried coconut water instead of orange juice. Yeah, no. Wouldn't recommend. But hey, you live and learn.
Do You Really Need a Blender? (Or My "Oops, Forgot" Solution)
I always say you need a blender, but once, when mine decided to just quit life, I smashed the ice in a zip bag with a rolling pin and mixed everything in a big jug. It was chunkier, but honestly, still hit the spot. So, if your blender's on strike, get creative!
How Long Does It Keep? (Pfft...)
Technically, you could stash any leftover mix in the freezer for a day or two, just give it a quick blend or stir before serving. But listen, it's never lasted more than an evening in my house. If you do manage to squirrel some away, you probably have more willpower than I do.
How I Like to Serve It (But You Do You!)
I love these in those little vintage coupes I snagged at a thrift shop, but whatever glass is clean works. Sometimes I put them out with salty snacks—like those rosemary almonds from Smitten Kitchen (so good). Or go all-out Italian with some chips and olives. Also, it's a bit extra, but I once served these with a tiny umbrella for my niece's birthday, and now the family expects it every time. Who starts these traditions?
Things I Learned the Hard Way (AKA Pro Tips)
- Don't rush the blending—one time I stopped early and it was just sad, watery slush. Let it get really smooth, even if it's noisy.
- Actually, too much ice can make the flavors vanish, so sneak up on it a bit at a time.
- Chill your glasses if you remember. I forget, but when I don't, it feels properly fancy.
Frozen Negroni FAQ—Questions Folks Actually Ask
- Can I use something other than Campari? Yep, Aperol, or even some random bitter liqueur you found at the back of the cupboard. The flavor will change, but that's half the fun—sometimes for the better, sometimes... not.
- Is there a non-alcoholic version? Sort of! Check out some of the zero-proof spirits like those from Lyre's. It's not the same, but pretty close if you're dodging booze.
- How do I get it really smooth? Blend longer than you think. Or, on second thought, it's okay if it's a little chunky. Life's too short.
- What if my blender's ancient? It'll probably work anyway, just be patient. Or use that zip-bag-and-whack method from earlier. (Great stress relief, by the way!)
- Do I really have to measure everything? Ha! I rarely do. A little more gin here, less vermouth there. It's honestly very forgiving.
By the way, if you're into cocktails, I learned a ton (and laughed a lot) reading this Punch article on frozen Negronis—definitely worth a look if you want to nerd out.
So there you have it, my favorite not-so-perfect way to make a Frozen Negroni. Now if you'll excuse me, my blender's calling and my ice tray is looking a bit too full.
Ingredients
- 3 oz gin
- 3 oz Campari
- 3 oz sweet vermouth
- 1 oz fresh orange juice
- 1 oz simple syrup
- 3 cups ice cubes
- Orange slices, for garnish
- Fresh rosemary sprigs, for garnish
Instructions
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1Add gin, Campari, sweet vermouth, fresh orange juice, simple syrup, and ice cubes to a high-powered blender.
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2Blend on high speed until the mixture is smooth and has a slushy consistency.
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3Taste and adjust sweetness with more simple syrup if desired.
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4Divide the frozen Negroni mixture evenly among four chilled glasses.
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5Garnish each glass with an orange slice and a sprig of fresh rosemary. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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