The classic Negroni cocktail has become my go-to around town and beyond. The signature trio of equal-parts gin, Campari, and sweet vermouth comprise an absolutely divine aperitif. And while the process might appear simple, mixologists are making their own spins on the sip while honoring its foundation. In fact, an annual #NegroniWeek is observed by restaurants and bars nationwide, inviting each to donate $1 per Negroni to a charity of choice.
While I’ll definitely be enjoying a couple of #NegroniWeek specials in Memphis, hopefully in spots including The Gray Canary and The Liquor Store, I took my own take on the holiday.
Enter: the Negroni popsicle. Transforming the typical orange peel garnish into a juice base, the popsicle holds its bittersweet complexion with a citrusy undertone. You’ll love it alone or might be prompted to pop into into a glass of champagne. Either way, let’s toast to the classic!
Makes 16 mini popsicles
2 ounces Campari
2 ounces gin
2 ounces vermouth rosso
2 cups fresh-squeezed orange juice (I chose no-pulp, but your call!)
1. In a small pitcher, stir ingredients well. Pour into ice-pop mold and freeze according to manufacturers instruction. Serve as-is, or pop into a wine glass of champagne for a spritz version. Cheers!
