It’s big-batchable, less bitter, and ready to party.
eaten al fresco. Refreshing, easily-downed tipples, meant to be slurped through a straw under the late afternoon sun.comes in. Freezing and blending the cocktail with ice tempers the strength and bitterness, making it downright gulpable. And adding orange juice—a nod to the classic orange wheel or peel garnish—does double duty: It lowers the drink’s ABV enough to let it get slushy-like in the freezer, and brings a welcome touch of citrusy brightness.
Because the mixture needs to freeze overnight, you’ll need some foresight to make your frozen negronis—frogronis?—happen. But that’s another reason why this drink is so great: You can batch it ahead of time. Double the recipe and stash the mixture in portioned containers for a summer of frozen negronis on demand. Picnic in the park? Impromptu patio hang? Friends over for dinner? Whatever the occasion, it’ll be made better by a round of frozen negronis.
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