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A frozen Campari-grapefruit granita adds a frosty pop of flavor in this icy riff on the classic Negroni.
2 oz. dry gin (Derrick uses Plymouth)
1 1/2 oz. Dolin blanc vermouth
4 Tbsp. Campari-grapefrut granita (see below)
Large ice cubes
Tools: shaker, whisk from a Hawthorn strainer
Glass: Collins
Garnish: thin fresh grapefruit wheel
Shake all ingredients, except ice cubes, with the whisk from a Hawthorn strainer. Pour (unstrained) into a glass filled with several large ice cubes. Garnish.
For the Campari-Grapefruit Granita
6 cups fresh grapefruit juice
1 cup Campari
1/2 cup granulated sugar
In a large saucepan over medium heat, heat grapefruit juice and sugar to 160 degrees F. Remove from heat and let cool in the refrigerator. When cool, add Campari and pour into a shallow dish in the freezer. After 1 hour, scrape and fluff with a fork every 20 minuets until granita is fully frozen.
Douglas Derrick, Nostrana, Portland, OR
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Check out the Sept/Oct 2011 issue to see which five bars in the U.S. made our list of the country's best Negronis.
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