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?
- Blend 60ml gin, 60ml sweet vermouth, 60ml Campari, 75ml fresh orange juice and 75ml fresh grapefruit juice with ice.
- Blend, stir and add more ice until you reach the desired slushiness.
- 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?