THE FROZEN GRAPEFRUIT NEGRONI

6 years ago Dan De Oliveira and I began a tradition here in Chicago that lasted 3 years: The Beefeater Gin Boat Cruise.

We turned some classic cocktails into frozen drinks and created some originals. Frozen Beefeater Gin Gimlets, Frozen Gin Lemon Ices, Frozen Aviations, Frozen Gin and Bitter Lemon.

While we intended to make a frozen Negroni for the cruise, we opted for making a Summer Negroni which was a tall drink that included Grapefruit Cordial and Club Soda. The addition of the citrus and acid of the grapefruit with the dilution of the club soda made this a refreshing summer long drink.

Bar Boss Blender

But this works so well as a frozen drink with these ingredients that I wanted to share this for Negroni week 2016 and the upcoming summer.

One thing about blender/frozen drinks is that the base ingredients need to be concentrated and not diluted in any way. This helps them stand up to the ice that they are blended with. This is where the grapefruit cordial/syrup really shines. It is concentrated and can bring all the spirits along with for the ride. It also balances the bittersweetness of the Negroni with citrus and acid, something I have always found the Negroni missing.

 

You also need to have the right balance of ice to mixer. Too much ice and it becomes snow and weak, too little ice and it becomes watery with ice floating. I find that for this recipe 1.5 pint glasses full of ice works perfectly. Adjust for more. I also find making one to be blender overkill. Make at least two at a time.

Gin, Campari, Grapefruit Cordial

 

 

INGREDIENTS
Beefeater Gin

Campari

Sweet Vermouth

Grapefruit Cordial (recipe follows)

Club Soda

Fresh Grapefruit

Ice

Ice and Grapefruit Negroni

 

 

GRAPEFRUIT NEGRONI

2 Drinks

4 oz Beefeater 24 or Beefeater

1 oz Campari

1 oz Sweet Vermouth

2 oz Grapefruit Cordial

1.5 Pint glasses full of ice

 

Add all spirits and cordial to pint glass.

Add ice to blender and add Negroni mixture.

Cover blender.

Blend until smooth.

Pour into rocks glass or coupe or wine goblet.

Grapefruit peel.

Straw

 

COSTA DORADA

IMG_9196

I love wine and fortified wine cocktails…Aperitif wine cocktails….Sometimes lightly fruity…sometimes lightly bitter…sometimes both…But always refreshing and easy to sip.

I imagine drinks off the Spanish Riviera…Seaside or by the pool… Perhaps on a yacht… Spain, grapes, wine and gin are the theme. Civilized and refined and not about self indulgence or self promotion. You don’t need to call attention to yourself, your confident style already does that naturally. You drink to please no one but yourself and you share your good taste with others around you.

I recently created this recipe for a local cocktail competition under a different name. Very simple in ingredients, but not simple on the palate.

Sliced Grape Garnish

Sliced Grape Garnish

There is nothing Earth shattering here ingredient-wise as one could view this as just a riff on a reverse style martini (2 parts Vermouth 1 Part Gin). But the addition of fresh grapes makes this familiar combination something entirely new. It is very refreshing and invites you to drink one after the other, yet not so boozy that you couldn’t make the attempt. The flavors are sweet with a bit of tartness. Tannin from the grape skins adds a very nice astringent quality that works well in balancing the sweetness. But the sweetness is not sugary or cloying at all. I originally thought I would want lemon or lime for the acid balance, but after I sipped the prototype without it, I never gave it another thought. I love this cocktail and have been making it all summer (2014)

It is also versatile and I really enjoy being able to improvise other drinks based on a theme. It can be served on the rocks, up in a cocktail glass as is or topped with sparkling wine, or served as a long drink with either soda or sparkling wine. It can be based with other aperitif wines, like Lillet, in place of vermouth. Pisco would be fantastic substituted for gin. It is easily batched for larger service.

 

IMG_9195

Tools and Ingredients

From top left to right

Shaker tin, measuring shot glass, rocks glass, mixing glass, grapes, secondary strainer, julep strainer, Hawthorne strainer

 

 

THE COSTA DORADA

1 Serving

Ingredients

1 oz London Dry Gin (Beefeater, Plymouth or Spanish Gin)

2 oz Dry Vermouth (Martini and Rossi, Carpano Bianco, Dolin)

9-12 Firm Ripe Green Seedless Grapes

Large Style Ice Cubes

3 Sliced Green Grapes for Garnish

Tools

Mixing Glass and/or Shaker Tin

Mixing Spoon

Muddler

Julep and/or Hawthorne Strainer

Secondary Strainer

 

Method

In a mixing glass, add grapes

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Grapes!

and 2 oz Vermouth

IMG_9198

Vermouth!

 

Muddle the vermouth and grapes.

(NOTE I didn’t cut the grapes for these photos, but it is easier to muddle this drink if you do cut the grapes in half first)

IMG_9199

Muddled Grapes and Vermouth

 

Add gin and stir this mixture a bit before adding ice..

Add ice to fill mixing glass (if you dont have enough room, pour into the larger shaker tin or use a larger mixing glass or mixing pitcher).

You should have about half ice and half cocktail mix. Don’t cheat your cocktail on enough ice. You don’t want it just to melt, you want melt and chill. Use regular ice for mixing.

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Ice and Cocktail

Stir this to chill and double strain (using the secondary strainer between mixing glass and rocks glass to catch any bits and pieces as you strain normally) into rocks glass filled with large ice cubes and sliced grapes interspersed. (Kold Draft Style Ice)*

The large ice cubes take up less room and melts more slowly and it shows off the grape slices better.

Yes that big cube is a bit much for this glass!

COSTA DORADA

¬†Yes that big cube is a bit much for that glass…Kind of Flintstone-esque

icecube-magnum

 

* I long ago I realized it was futile trying to make my own clear ice, but luckily I have access to beautiful classic style cubes at markets here in Chicago (LANG CLASSIC ICE) It’s an ingredient that I can’t add value to by making myself nor is it worth investing in the equipment to make, so I let the pros make the ice for my cocktails.