After a delayed onset, we are now, suddenly, in the dead of summer. Heat wave in full effect. I am consistently shiny as I’ve been slathering on a thick coating of sunscreen to protect my pale Irish pallor. I’m sticky from the dense humidity and trying not to sweat through my silk blouses.
But you won’t catch me complaining. I suffer through all 9 months of winter just for these precious moments of warmth and sunshine.
Don’t be mistaken, the sun is not my friend. Even 20 minutes of unprotected exposure to le soleil and my skin will be a vibrant red and then peel away like a snake shedding its skin.
I’ve learned the hard way to be painstakingly thorough in my sunscreen application. It’s a solid 30 minute process just to make sure I haven’t missed any spots. When I was 12 I went to Mexico with my family and applied sunscreen without parental supervision, something you think a precocious 12-year-old would be able to manage. But no.
By the time the sun had set, my “tan” revealed itself. I was a hodgepodge of red, white, and pink. I looked like some kind of red and white zebra. For the balance of the week, I was trying to find creative ways to even out my “tan.”
Playing a kind of paint by numbers game of applying SPF 60+ to the crisped bits and SPF 15 to the unburnt pieces. I also took to strategically draping my pool cover-up and sunhat. Lying poolside, I looked like I was some kind of eclectic art teacher. In the pool, I was the kid with the t-shirt on, trying to protect my tender, scorched flesh – trying to get my t-shirt to somehow float above my shoulders for momentary relief from the agonizing pressure of the fabric against my body.
My tan never did even out but I found solace in an unending stream of virgin piña coladas and strawberry daiquiris. So whenever the mercury rises, there is nothing I want more than a refreshing slushy cocktail. This frozen negroni is a bracingly bitter and will keep you cool and content on even the hottest of days.
If you find Campari too bitter, swap out for the more mild Aperol.
- 2 oz gin
- 2 oz Campari
- 2 oz sweet vermouth
- 2 oz ruby red grapefruit juice
- ½ oz Simple Syrup recipe follows
- 2 cups ice cubes
- Orange slices
- Short straws
Pour gin, Campari, vermouth, grapefruit juice and Simple Syrup into an airtight container. Freeze at least 6 hours and up to 3 days.
Place 2 Lowball glasses in freezer for at least 30 minutes.
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.
Combine equal parts sugar and boiling water, stir to dissolve, and store in fridge until chilled.
Recipe from: Velland, Eric. “Frozen Negroni.” Food & Drink. Summer 2016.