If you prefer the classic cocktail in frozen form, we have just the cure: a Negroni Popsicle.
1 cup water
½ cup granulated sugar
¼ cup gin
¼ cup sweet vermouth
¼ cup Campari
2 ½ cups fresh pink grapefruit juice
Pinch of salt
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.
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.