I love the simplicity of a Negroni: equal parts gin, Campari and sweet vermouth, scented and garnished with orange peel. It's perfectly refreshing, slightly bitter and easy to sip on a hot summer day.
This sorbet float puts a modern twist on the classic cocktail, replacing the vermouth with fresh-squeezed grapefruit juice and tacking on a few sweet additions.
The bittersweet bite of Campari is mellowed by the savory sweetness of a rosemary simple syrup. And adding a scoop of lemon sorbet not only keeps the cocktail cold, eliminating the need for ice, but also adds dimension to the drink's flavor as it melts. Drink it straight from the glass, or scoop it with a spoon.
Recipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
For the Rosemary Simple Syrup:
½ cup water
½ cup sugar
5 rosemary sprigs
For the Cocktail:
1 tablespoon rosemary simple syrup
1 ounce Campari
1 ounce fresh grapefruit juice
1 ounce gin, preferably Beefeater Gin
1 scoop lemon sorbet
Soda water, to top
Rosemary sprig, for garnish
Grapefruit twist, for garnish
1. Make the rosemary simple syrup: Combine all ingredients in a small saucepan over medium-low heat. Bring to a simmer and cook until the sugar dissolves, about 5 minutes. Remove from the heat and allow to cool completely for 30 minutes before straining into a nonreactive jar. Store the syrup in the refrigerator until ready to use. Make ahead: This can be made a week in advance.
2. Make the cocktail: Scoop the lemon sorbet into an old-fashioned glass. Combine the rosemary syrup, Campari, grapefruit juice and gin in a cocktail shaker over ice. Shake vigorously and strain over the lemon sorbet. Top with soda water and garnish with the rosemary and grapefruit twist.
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