First, you can all thank me for not making the obvious bad pun.
So, isn’t Campari the quintessential ingredient of a Negroni. I’m not familiar with Cynar, I gather it’s an Amaro. It sounds like a good cocktail but maybe needs its own name, as has the Boulvardier. Cyanara? There, I did it, so sorry.
If I were to sub Cynar into a Negroni, I would sub it for the Vermouth. I like Paul’s suggestion to bump up the Gin a bit too.
That was my thought.
My second one was 2.25 oz of Gin. Other ratios the same. I didn’t find it particularly sweet with the vermouth. The lack of the orange wheel may have accounted for the profile. I sometimes add a couple of drops of orange bitters to my Negroni’s to offset the orange sweetness.
If you’ve never had a negroni slushy at Parson’s in Chicago, you’re missing out!
Looks great! They used to have them at The Golden Hour in the High Line Hotel in NYC. As far as I’m aware, it’s now closed. But the frozen Negroni was awesome!
Which leads to …. I have been thinking about Negroni sorbet. Has any one done this?
I have, and they’re fantabulous
I am going to try my best to make something similar to the slushy this weekend. We don’t have a slushy machine, but there are recipes online for blended frozen negronis.
YUM!
Is that “Yes, I have “ or “Yes, please” ? 
Seriously seeking recipes / advice. Not a chemist, lol.
That was a “Yes, Please”!
Do you have an ice cream maker? I do not…
Just the basic Cuisinart. My concern is the alcohol content and how to freeze. I’m guessing some sort of gelatine addition may be required, or egg white?
The other idea I’m kicking around is a Negroni ripple in an Orange & Szechuan pepper ice cream ( I have made the latter before and it’s great).
A simple google search of Negroni slushy reveals lots of recipes.
Is slushy the same thing? Yes I’ll be googling anyway, but was hoping for tips from the experts here.
Sorbet is diffferent Negroni Sorbetto - Jeffrey Morgenthaler
I ordered my refractometer.
I Venice I had a “Select Spritz” with an olive. Select to me is sort of the love child of Campari and Aperol–right in the middle. (Select apparently came first though.)
I was going to try this slushy recipe, but leave out the simple syrup. It’s pretty straight forward. Needs juice added to freeze. I’m going to use fresh squeezed orange juice.
Awhile back, NYT had a recipe for sweet vermouth slushies. They were really good. Again, I left out the simple syrup. In this recipe, you freeze the mix in a baking pan and add preferred hard liquor after making the slushy (sweet vermouth, orange juice, orange liquor, water, simple syrup)
Let me know when you get one that works and is as good as Parson’s. I have an ice cream maker.
Now I’m hungry for a chicken sandwich.
Parson’s recipe