Negroni Week Slushy

This year’s Negroni Week recipe comes from Charlie Schott at Parson’s Chicken and Fish in Chicago. Why would anyone not want a boozy slushy with a hit of bitter fruit juice?

Serves two:

  1. Blend 60ml gin, 60ml sweet vermouth, 60ml Campari, 75ml fresh orange juice and 75ml fresh grapefruit juice with ice.
  2. Blend, stir and add more ice until you reach the desired slushiness.
  3. Serve in a chilled highball and garnish with a frozen half orange wheel.

Next up, World Gin Day. Doesn’t it seem unfair that gin just gets a day while negronis get a whole week?

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