Frozen Negroni

Jeffrey Morgenthaler, Clyde Common | Portland

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.

Special thanks to our friends at West Elm for outfitting our frozen drinks photoshoot.


Serving: 1

  • 1 ounce Campari
  • 1 ounce gin
  • 1 ounce sweet vermouth
  • 3/4 ounce simple syrup
  • juice of one orange

Garnish: orange wheel

  1. Add all ingredients to a blender.
  2. Add ice (Morgenthaler suggests six ounces, crushed).
  3. Blend until smooth.
  4. Pour into a glass and garnish with an orange wheel.
Editor's Note

Start with less ice; add more as you blend until you've achieved your preferred texture.