Frozen Negroni

This frozen version of the classic Italian cocktail is slushy, bittersweet, and just strong enough. Preferably slurped in the sun by a pool, it starts with the traditional 1:1:1 ratio of gin, vermouth, and Campari, then gets a dose of citrusy brightness from the addition of orange juice. OJ does double duty here, working not only to balance the drink’s flavors but also to lower its ABV—the key to creating a mixture that will stay frozen for longer than all of three minutes. The result is a smooth, refreshing cocktail that promises to be your new warm weather fave, whether you’re a devotee of the original or prefer something less intense and more gulpable. If you fall into the latter camp, consider using store-bought orange juice for an extra boost of sweetness to offset the wonderfully bitter notes of Campari.

You’ll need a blender for this recipe, and a bit of foresight—freezing the mixture in advance is an essential step for a slushy consistency. This recipe makes eight drinks, and I recommend you make it in full (or go ahead and double it), even if you’re serving fewer people. Keep any remaining mixture stashed in your freezer for drinks on demand all summer long.