LCBO Food & Drink Summer 2016

SPIRITS  SOPHISTICATED BLENDS

FROZEN NEGRONI This frozen version of Italy’s iconic aperitivo gets an unconventional splash of grapefruit juice to brighten the drink, yet it still has the bittersweet edge of the original. If you find Campari too aggressively bitter, try substituting Aperol, a softer liqueur with a more pronounced orange flavour and less than half the alcohol. 2 oz gin 2 oz Campari 2 oz sweet vermouth 2 oz ruby red grapefruit juice ½ oz Simple Syrup (recipe page 148) 2 cups (500 mL) ice cubes 1 Pour gin, Campari, vermouth, grapefruit juice and Simple Syrup into an airtight con- tainer. Freeze at least 6 hours and up to 3 days. 2 Place 2 Lowball glasses in freezer for at least 30 minutes. 3 Pour drink mixture into blender and add ice. Blend until smooth. Divide among chilled glasses with a spoon. Garnish with orange slices and serve with straws. Makes 2 drinks Orange slices Short straws

58  FOOD & DRI NK SUMMER 2016