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Parson’s Negroni Slushy

Bartender behind the bar preparing three orangecolored Negroni slushies.
Photo by Kelly Puleio

Charlie Schott of Parson’s Chicken and Fish in Chicago kindly adjusted Parson’s recipe for this frozen Negroni cocktail, figuring that you probably don’t have a slushy machine at home. The recipe here works well in a blender. Or, if you have an ice cream machine, add around 4 ½ ounces of water for the best results. The Luxardo Bitter, by the way, brings a nice ripe cherry note to the potion.


2–3 servings

2 ounces Letherbee gin
2 ounces sweet vermouth
2 ounces Luxardo Bitter
1 1⁄2 ounces fresh grapefruit juice
1 1⁄2 ounces fresh orange juice
1 1⁄2 cups crushed ice
Garnish: frozen orange half wheels
  1. Put all the ingredients in a blender and process at high speed, stopping occasionally to stir the ingredients together. Continue blending at high speed, adding more crushed ice to achieve the desired consistency. Serve garnished with the frozen orange half wheels.

The Negroni book cover with photo of stemmed cocktail glass on a black table.
Reprinted with permission from The Negroni Copyright 2013, 2015 by Gary Regan. Photographs © 2015 by Kelly Puleio. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Buy the full book from Amazon.
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