Very happy with the results ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
2 Likes
Did you use the Parson’s recipe or a different one?
I used the slushy recipe I posted earlier and doubled the recipe. I put ingredients in a metal bowl in the freezer and stirred it every now and then. It needs a good 24 hrs to get the slushiest.
Isn’t Campari the core ingredient of a Negroni? Seems to be missing here. And grapefruit juice? This sounds delicious but thinking it deserves its own name.
It’s usually 1/3 of a Negroni. They seem to be using another brand of bitter than Compari, which I frequently do as well.
I did 1 cup gin, 3/4 cup Campari, 3/4 Sweet Vermouth, 1 1/2 or a little more cups of freshly squeezed OJ.
And … ?
Sounds closer to Negroni to me.
Im not really that familiar with slushies. Maybe had two in my lifetime. Would they freeze to a sorbet, or something else?
Starting with straight Negroni, that would be too alcoholic to freeze? Im thinking of this as a sorbet for an amuse or ‘pre-entree’ , as opposed to an entire dessert course, if you follow.
Also possibly as a ripple in either vanilla or orange ice cream. Are there any rules of thumb as the % alcohol range for a successful sorbet? BTW in either of these applications I’d probably be using my “Grand Negroni” recipe, subbing Grand Marnier Cuvee Alexandre for the gun and using Starlino vermouth.
Richard this is your remedial reading.
My humblest apologies, I somehow missed your previous response. Many thanks!
This looks good, now I just have to try it! I’m nervous about the amount of orange juice but of course will start with it as is.
Putting aside the debate about which ingredient (if any) in a 1/1/1 cocktail is the “core,” Jeopardy! just had an “answer” along these lines (I didn’t memorize their exact wording) - “A Negroni is made with gin, vermouth and this bitter Italian liquer” - and none of the contestants knew the answer, though one guessed Aperol. ![[head-bang.gif]](/uploads/db3686/original/2X/b/b1cd199e4b2b2988b5107c3c9598fd28dc92a776.gif "[head-bang.gif]"){kind=small}
So I tried the Parsons recipe. Except, I found a small bottle of orange and grapefruit juice that also had some lemon and ginger. Also, I mixed it in a bottle and froze it. It actually turned into slush without having to use ice. Quite pleased with the result.
1 Like
Yeah I saw that. My reaction was same as yours - I was thinking that was a real slow pitch until we got the responses.
You make an interesting point about 1/1/1 … however i bet if you asked 100 people to name Negroni ingredients, most would put Campari first.
Luxardo Bitters is a Campari substitute. If you see the bottle, the color of the liquid is the same as Campari. I’m sure there are subtle differences (how can there not be), but I would say its no different that subbing in St. Georges Apertivo or Forthave Apertivo or Contrato Bitters for Campari.
Would we agree that Campari (or its substitute) is the core of the drink, as opposed to Gin or Vermouth?
Well… You have to like bitters or amaro or Aperol or some substitute to enjoy a Negroni. If you don’t like any of those, a Negroni is off-putting. My wife can’t stand a Negroni. She is not a huge gin fan, but the bitters is what ruins the cocktail for her. On the other hand, I have a friend who is a huge Negroni fan, and it’s all about the right vermouth for him.
But I’m a solid 1/1/1 guy. My standard right now is Botanist gin, Cochi vermouth, and Aperol (I like the orange flavor for the summer).
That said, going back to the slushy Negroni, been playing with that quite a bit. Learning that it takes a fair amount of juice to get the drink to freeze. But it’s been a big Summer hit with friends.
So what is your go-to formula right now? I’m getting ready to make another batch.
Basically equal parts gin, vermouth, Aperol (Compari or your choice of bitter), orange juice, and grapefruit juice. However, I found a bottle of juice at Whole Foods that is OJ and grapefruit juice, but also has some ginger and lemon in it. I just double it, so equal gin/v/bit and 2 parts of the juice. Shake it up good, and put in the freezer. That little bit of lemon and ginger actually gives it a nice zing.
1 Like
And this doesn’t fully freeze like a sorbet? It’s a slushy? How would one convert this to a sorbet?
