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.
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.
Quality London Dry Gin
Quality Sweet Vermouth
4 oz Beefeater 24 or Beefeater
1 oz Campari
1 oz Sweet Vermouth
2 oz Grapefruit Cordial
Two Iced 10 oz Rocks Glasses
Add Negroni mixture above to rocks glasses completely filled with ice.
Pour contents into blender
Blend until smooth.
Pour back into rocks glass or coupe or wine goblet.
Grapefruit peel garnish.
Compostable Straw or stirrer