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Photograph by Isa Zapata, Prop Styling by Sean Dooley, Food Styling by Kendra Vaculin
  • Total Time

    10 minutes (plus freezing)

This frozen version of the classic Italian cocktail is slushy, bittersweet, and just strong enough. Preferably slurped in the sun by a pool, it starts with the traditional 1:1:1 ratio of gin, vermouth, and Campari, then gets a dose of citrusy brightness from the addition of orange juice. OJ does double duty here, working not only to balance the drink’s flavors but also to lower its ABV—the key to creating a mixture that will stay frozen for longer than all of three minutes. The result is a smooth, refreshing cocktail that promises to be your new warm weather fave, whether you’re a devotee of the original or prefer something less intense and more gulpable. If you fall into the latter camp, consider using store-bought orange juice for an extra boost of sweetness to offset the wonderfully bitter notes of Campari.

You’ll need a blender for this recipe, and a bit of foresight—freezing the mixture in advance is an essential step for a slushy consistency. This recipe makes eight drinks, and I recommend you make it in full (or go ahead and double it), even if you’re serving fewer people. Keep any remaining mixture stashed in your freezer for drinks on demand all summer long.

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What you’ll need


8 servings

cups Campari

cups gin

cups sweet vermouth


cup fresh orange juice

Orange slices (for serving)


  1. Step 1

    Mix 1½ cups Campari, 1½ cups gin, 1½ cups sweet vermouth, and 1 cup fresh orange juice in a pitcher to combine. Divide evenly between 2 airtight containers. Cover negroni base and freeze until semi-frozen (it won’t fully freeze because of the alcohol), at least 8 hours.

    Step 2

    When ready to serve, transfer 1 container of negroni base to a blender and add 4 cups ice. Blend on high speed until drink is thick and smooth. Divide among 4 glasses and garnish with orange slices. Repeat with remaining negroni base and another 4 cups ice if making all 8 servings, or save for another sunny day.

    Do Ahead: Negroni base can be made 1 month ahead. Keep frozen.

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  • I love a well made Negroni, but this is another level! I froze the mix in single portions and made them one at a time. I used strained blood orange juice and finely grated the peel in the second batch. I really liked the subtle bitterness the peel added. I’ve never liked sweet cocktails, so that small change made this more to my taste. Both versions are absolutely delicious and so enjoyable. I played around with garnishes as well. The one I’ve like the most, so far, it an orange peel twist skewered with a sprig of rosemary. The rosemary adds no discernible flavor, but it adds a very appealing note to the aroma. Thyme was another herb skewer that lent well to the orange.

    • Patti A

    • Advance, NC

    • 8/14/2023

  • Too sweet, needs a splash of an amaro

    • Peter

    • nyc

    • 8/11/2023

  • Dividing and freezing the mixture in ice cube trays is the way to go

    • Anna

    • Austin

    • 8/10/2023

  • Had the pleasure of testing these. Divine. Perfect poolside pairing :)

    • Rachel

    • Brooklyn, NY

    • 8/9/2023