Be Cool

Boozy, bitter, and tart, this vibrant red blended drink sips like a frozen Negroni. It's the perfect not-too-sweet boozy frozen summer slushy. Keyatta Mincey-Parker's method of infusing the blanc vermouth with whole dried hibiscus flowers imparts their fruity and floral sweetness without masking the delicate aromas and flavor.

Be Cool Negroni Slushies
Photo: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Active Time:
10 mins
Total Time:
1 day 10 mins


Hibiscus-Infused Vermouth

  • ¾ cup (6 ounces) blanc vermouth (such as Dolin Blanc Vermouth de Chambéry) 

  • 1 ounce dried hibiscus flowers (about 1 cup)


  • 4 cups ice cubes (about 1 1/4 pounds)

  • ¼ cup (2 ounces) London dry gin (such as Bombay Sapphire)

  • ¼ cup simple syrup

  • 2 tablespoons (1 ounce) Campari


Make the hibiscus-infused vermouth

  1. Combine vermouth and hibiscus flowers in a medium measuring cup, pressing to submerge flowers in liquid. Cover and let stand at room temperature until vermouth is bright red and tastes tart and floral, at least 24 hours or up to 48 hours.

  2. Pour vermouth mixture through a fine wire-mesh strainer into a bowl, pressing flowers with the back of a spoon to extract about 1/2 cup plus 2 tablespoons (5 ounces) liquid. Reserve flowers for garnish.

Make the cocktails

  1. Combine hibiscus-infused vermouth, ice cubes, gin, simple syrup, and Campari in a blender; process until smooth, about 30 seconds. Pour evenly into 6 coupe glasses. Garnish with reserved hibiscus flowers.

Make Ahead

Hibiscus-infused vermouth can be kept, covered, at room temperature up to 5 days. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.


Find dried hibiscus flowers at Latin markets or online at

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