Warning: Mix this Negroni-inspired slushie from Estadio in Washington, D.C., and you’ll never look at a frozen margarita the same way again.
Photo by Joseph De Leo; Styling: Erin Merhar
Gin for the Win
Thanks in large part to the resurgence of the Negroni, gin is big again. From behemoth brands to newbie artisan distillers like this one from New York’s Greenhook Ginsmiths, new gins are flooding liquor store shelves and inspiring innovative cocktails. While most stay true to the dry, classic style, distillers are toying with flavorings, and adding ingredients like yuzu, lemongrass and tongue-stinging chili pepper. By far the most eye-popping/eye-rolling new take comes from (not surprisingly) the mad geniuses at Copenhagen’s Noma restaurant. The house gin? Hooch infused with—wait for it—wood ants.
¾ cup Greenhook Ginsmiths American Dry Gin
½ cup, plus 2 dashes of
Monin strawberry syrup
¹⁄₃ cup lime juice
¼ cup Campari
4 basil sprigs for garnish
Combine everything except the basil in a blender and fill with ice. Blend until slushy, pour into four pint glasses, then top with a single basil sprig. Serve with a straw. Serves 4.