Frozen grapefruit negroni

Back in 2010, fellow bartender Dan De Oliveira and I began a tradition here in Chicago that lasted three boozy years: the Beefeater Gin Boat Cruise.

We turned some classic cocktails (as well as a few originals) into frozen concoctions: gin gimlets, gin lemon ices, aviations, gin and bitter lemon.

The most important thing to know about blender/frozen drinks is that the base ingredients need to be concentrated and not diluted in any way. That way, they stand up to the ice that they are blended with.

This is where Appel’s Grapefruit Cordial 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.

You also need to have the right balance of ice to mixer. Too much ice and it becomes snowy and weak; too little ice, and it becomes watery with ice floating.

INGREDIENTS

• 4 oz Beefeater gin

• 1 oz Campari

• 1 oz sweet vermouth

• 2 oz Appel’s Grapefruit Cordial

Instructions

Add all ingredients to rocks glasses completely filled with ice; pour contents into blender.

Cover and blend until smooth. Pour back into rocks glass, coupe, or wine goblet. Garnish with grapefruit peel.