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RECIPE: Jake Godby, Humphry Slocombe Ice Cream, San Francisco. Reprinted with permission from The Negroni by Gary Regan. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Photo: Kelly Puleio
If you prefer the classic cocktail in frozen form, we have just the cure.
If you prefer the classic cocktail in frozen form, we have just the cure: a Negroni Popsicle.
Combine the water and sugar in a saucepan and bring to a boil over medium-high heat. Remove from heat and stir in remaining ingredients. Cool to room temperature, then pour into ice-pop molds and freeze according to the manufacturer’s instructions. Makes about 12 popsicles, depending on your mold.