Blended/Slushy/Frozen Negroni

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Only a month late for Negroni Week! I’ve been asked for this recipe and method for a couple of years now in person and on Reddit, and have finally gotten around to writing it down. Thanks for bearing with me.

This wasn’t supposed to be a drink that I ever shared, it’s just been my summer drink of choice at home and after work for many years now. But after casually mentioning here and there, people started asking me about it. And if you happened to be in Germany during Negroni Week, you might have been handed one of these during my week-long road trip.

Purists will tell you this isn’t a Negroni and they’re correct… but they’re still wrong. The Blended Negroni epitomizes everything that a Negroni stands for: it’s refreshing, it’s bitter, and it’s perfect before or after dinner. This blended version is all that… but with a little more.

(This image is courtesy of Verena Borell. Click here to check her work out at No Cheers, No Story.)

Concerning the ingredients, it does contain the three necessary ingredients required to be called a Negroni. As for the orange juice, something additional was needed to give the blended version a little more… meat. Orange juice is the perfect addition to the Negroni. And as for the simple syrup, I know it sounds like a lot, but it’s absolutely crucial for delivering mid-palate flavor in blended drinks. You’re essentially going to be adding half a pint of water to this Negroni, and sugar is going to keep it from tasting like, well, nothing.

I’m not normally a fan of the “juice of one orange/lime/lemon” measurement in recipes (particularly old classics from when citrus was smaller), but in this case I like it because a) it’s easier than measuring. and b) you’re more likely to have a whole orange lying around the house or the bar than you are a bottle of freshly-squeezed OJ. If that’s not the case, just use two ounces and call it good.

As for the ice, I know weighing your ice cubes sounds kinda dumb. But if you’re using one of those silicone Tovolo ice cube trays like I do at home, each cube weighs roughly 1 oz/30 grams. So toss about eight of those bad boys in there and you’ll be all set.

Blended Negroni Print Me

  • 1 oz/30 ml gin
  • 1 oz/30 ml sweet vermouth
  • 1 oz/30 ml Campari
  • juice of 1 orange
  • ¾ oz/22.5 ml simple syrup
  1. Combine gin, sweet vermouth, Campari, orange juice, and simple syrup in a blender
  2. Add approximately 8 oz/250 g ice
  3. Blend until smooth, adding additional ice as needed
  4. Serve in a frozen glass
  5. Garnish with an orange wedge

Recipe printed courtesy of jeffreymorgenthaler.com

5 Replies to “Blended/Slushy/Frozen Negroni”

  • Oh man! It was 102F yesterday and its 97F today in Charlottesville VA. This is perfect for this weather. Thanks for sharing.

  • Jennifer says:

    *nergoni

  • Adam says:

    Made this one with a couple of alterations; it turned out fantastic!!

    2oz orange juice (fresh squeezed)
    1.25oz nolet’s silver gin
    1oz carpano antica
    1oz gran classico
    .75oz 2:1 simple
    240g ice

    Blended it all in my Vitamix until no large chunks of ice were left. The resulting drink was thick and slushee/slurpee-like; definitely need a straw for this one. So well balanced and refreshing! Thank you, Jeffrey!

  • Kyle D says:

    Hi Jeff, thanks for sharing! I’m used to seeing your blended drink recipes calling for using crushed/pebble ice to achieve a more consistent blended drink, do you still recommend that?

    • Jeffrey Morgenthaler says:

      Definitely. As always, it depends on the power of your blender. If you’re using a strong commercial blender, you can get away with throwing whole cubes in there. But if you’ve got a normal home blender, crack or crush that ice first. A home blender is just going to spin and spin with those big cubes in there.

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