Frozen Negroni
A Negroni spun in a Pacojet or blended until frozen-solid, scooped into a chilled coupe, and served as a cocktail sorbet — it melts at the rate your tongue touches it, releasing bitterness and gin slowly.
Served in a coupe glass · Garnish: Tiny orange peel twist · Difficulty: hard
Ingredients
- 1 oz London Dry Gin
- 1 oz Campari
- 1 oz Sweet Vermouth
- 0.25 oz Simple Syrup
Instructions
- Batch the Negroni ingredients with syrup and 2 oz water per serving.
- Freeze in a Pacojet canister or flat container until solid.
- Process in Pacojet, or break into chunks and blender-process with minimal agitation.
- Scoop immediately into a well-chilled coupe.
- Serve before it begins to melt — the guest should receive a sorbet and watch it become a drink.