Our love for Negronis has become an obsession. Whether we are drinking the simple three ingredient glass of perfection as is, or mixing things up with recipe variations, even finding ways to eat the cocktail, we like to commend ourselves on successfully incorporating the cocktail into our (almost) daily repertoire.
As the weather gets warmer and patio drinking becomes a must, a simple, cooler twist on the Negroni is a welcomed member to the table: Introducing the frozen Negroni.
from Chef Jason Dady's, Shuck Shack San Antonio
- 8 oz The Botanist gin
- 8 oz Campari
- 8 oz antica vermouth
- 24 oz ice
- Blend in high spend until smooth
- Pour into 8 rocks glass or couple and garnish with an orange peel
- Drink immediately