Whenever June rolls around, we know it is Negroni Time and the return of Negroni Week. Started by Imbibe Magazine and Campari in 2013, Negroni Week has spread all over the globe as a way to celebrate the Negroni while giving back to charities. The concept is pretty easy, bars sign up for the event and put the classic Negroni or their own take on this classic cocktail on the menu, and then donate a percentage of sales of each Negroni sold to the charity of the bar’s choice. It is a cool way of giving back while getting a chance to drink cocktail history!
As cocktail bloggers, we have embraced this concept, and while we don’t own a bar, we do have readers that love to drink so why not promote Negroni Week? Plus Negroni Week is a great excuse to roll out a new spin on the Negroni with our Grilled Tangerine Frozen Negroni! Frozen drinks are popular in the summer and with summer upon us, why not a frozen Negroni? The frozen Negroni is nice way to serve the cocktail, as the ice tempers the bitter nature of the Negroni making it quite the delicious and refreshing drink!
The Negroni is a classic cocktail that has roots in Florence, Italy which was the home of Count Camillo Negroni, the namesake of this drink. Count Negroni was an avid drinker of the other more famous Campari cocktail, the Americano, which consists of Campari, Sweet Vermouth and soda water. Count Negroni is said to have asked a bartender to fortify his Americano with gin rather than the soda water. The bartender added an equal part of gin, Campari and Sweet Vermouth and just like that the Negroni was born!
For our Tangerine Frozen Negroni, we wanted to highlight some of the great citrus notes that the classic Negroni gets from the Campari and the gin, so we decided to add a bit more of the orange flavor with some tangerine juice. We first tried just adding the straight tangerine juice to the mix, and while we liked the results, the orange didn’t really pop like we wanted. We kicked around a couple of ideas but when we hit on the idea of grilling the tangerine, we loved the way the sweet caramelized citrus worked with the bitter grapefruit notes of the Campari and the herbal notes of the gin and vermouth.
We cut the tangerine into wedges, then dipped those wedges into sugar to help with the caramelization and to aid in the extraction of the juice and oils in the rind. We grilled the tangerine over direct heat for about 45 seconds to a minute, just enough to get the sugar and juices to start to caramelize. The heat of the grill also warms the oils in the rind and when we juiced the wedges, the orange oils released giving the juice an extra tangerine burst! The grilled tangerine adds a nice sweetness that smooths out the rough bitter edges of the Negroni, making this a nice sweet citrus slushie version of the Negroni!
Interested in more versions of the Negroni? Check out our 2016 Negroni Week Cocktail, the Concord Negroni Flip, or the close cousin of the Negroni, the Boulivardier! Want to head out and celebrate Negroni Week at your local bar? Check out the Negroni Week website and find a bar near you!
We have some fabulous blogging friends that have made some fab Negronis, too! There is the Lemongrass Negroni from Christine at Mid Life Croissant, and a Classic Negroni from Matt at Nomageddon! Matt also has a great sounding Rum Negroni, too!
- 1.5 oz Gin
- 1.5 Campari
- 1.5 oz Sweet Vermouth
- 2.5 oz Grilled Tangerine Juice
- 2 Tablespoon White Sugar
- 2 Tangerines, cut into wedges
- Slice the Tangerines into wedges.
- Dip the wedges into sugar.
- Place the wedges onto a grill over medium heat.
- Grill for 45 seconds per side.
- Remove from heat and squeeze.
- Add gin, Campari, vermouth and tangerine juice to a blender.
- Add ice.
- Pulse until fully blended.
- Pour into rocks glass.
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