Portland bartender Jeffrey Morgenthaler’s frozen Negroni began as a Negroni Sno-Cone he used to serve at backyard dinners. He’s iterated a little over time but doesn’t stray too far from tradition: Campari, gin and sweet vermouth, along with simple syrup and lots of ice.
“Negronis can really stand up to a lot of crushed ice, so preparing it frozen just … works,” he says.
