Parson’s Negroni Slushy
Reprinted with permission from The Negroni by Gary Regan. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photo: Kelly Puleio
A thoroughly modern take.
Who doesn’t love a boozy slushy, especially one that’s inspired by the Negroni? This recipe, created by Charlie Schott of Parson’s Chicken and Fish has achieved legendary status in its hometown of Chicago.
Ingredients
- 2 oz. gin
- 2 oz. sweet vermouth
- 2 oz. Luxardo Bitter
- 2 1/2 oz. fresh grapefruit juice
- 2 1/2 oz. fresh orange juice
- 1 1/2 cups crushed ice
- Tools:blender, wooden spoon
- Garnish:frozen orange half wheels
Preparation
Blend all ingredients at high speed, stopping occasionally to stir everything together. Continue blending at high speed, adding more crushed ice to achieve desired consistency. Serve garnished with the frozen orange half wheels. Serves 2-3.