Flashback: About five years ago Michael and I visited my sister Allyson and her then boyfriend/now husband Silas while they were living in San Francisco. One evening we got together with our friend Fredo, who also lived in SF, for a night of drinks, dancing and general debauchery in North Beach. Michael was drinking beer, Allyson was drinking vodka something, Silas and I were drinking Manhattans the size of our heads and Fredo was drinking Negronis.
It was a colorful evening in many ways and when I look back, the bright red negronis definitely added to the pallet. I didn’t have much familiarity with negronis prior to that evening. Then about a year ago, negronis started popping-up everywhere. Negroni Week, #negronioclock – suddenly it was all anyone could Instagram. I asked Fredo about the cocktail and he advised negronis are best kept simple. Equal parts gin, Campari, and sweet red vermouth. An orange twist (peel only) is nice but not necessary.
So, why am I telling you all this? Fair question. Well, as it happens, it’s Popsicle Week over at Wit & Vinegar. All the cool blogger kids are doing it. That and our dear friend Fredo has since relocated to upstate NY for a Masters program and recently suggested STSO attempt a spiked-popsicle. He said I’d get extra points if it involved Campari. The whole thing was fortuitous, really.
These are delicious – Campari is kind of bitter, the simple syrup is really sweet and the orange juice mellows-out all the flavors. I had wanted these to be darker so I actually added a splash or Grenadine before I poured the liquid into the molds. They seemed to lighten-up in the freezing process, but I actually really like how they looked once frozen – kind of ombre.
I think you could play around with this and add chopped strawberries or nectarines or cantaloupe if you have anything on hand. Definitely plan ahead, though and freeze these overnight.
Adapted from Belly Rumbles
1 cup water
50 ml gin
50 ml Campari
50 ml dry vermouth