Frozen Negroni

Melbourne looks set for its first taste of warm weather this weekend (apologies to my readers in the Northern Hemisphere) and in my quest to keep cool, I’ve been experimenting with Frozen Negroni.

A trio of frozen Negroni

Yes, you can keep your frozen Margs, frozen Negroni is where it’s at this summer and I’ve made three versions: Regular, White and Cold Drip Coffee, so you have no excuses not to try. if you really hate Campari (and I know there are a few of you out there), then try using Aperol.

Be aware that due to the alcohol content, the liquid won’t frozen completely before blending, instead it will look a bit slushy.

Ingredients for 3-4 frozen Negroni

135ml gin (I used Four Pillars)

75ml Campari

75ml Carpano Antica Sweet Vermouth

3 cups ice (add more if you like it thicker)

Orange peel, for garnish


Combine the gin, Campari, and vermouth in an airtight container and freeze for at least 8 hours and up to 3 days.

When you are ready to make your frozen Negroni, add the chilled alcohol and ice to a blender. Blend until smooth. Pour into rocks glasses. Garnish with orange peel and serve immediately.


To make the cold drip coffee Negroni version, follow the above steps but pour over a small amount of cold drip coffee right before serving and garnish with a slice of orange.



Ingredients to make 3-4 White Negroni

135ml gin (I used Fords)

75ml Suze

75ml Lillet Blanc

3 cups ice

Make as per the above instructions!


I thought all three turned out brilliantly and could also make a decent alternative to a dessert on a hot day.

What do you think? Worth a go?


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.