The Cook It Wild frozen negroni is 27% water, though Nuttall-Smith offers a fairly wide range of dilution that he says will work when freezing cocktails (anywhere from 20% to 40% water). ![]() Nuttall-Smith’s negroni doesn’t go quite that far (the Epicurious ABV calculator puts it at 24.5% alcohol), but he’s also not aiming for a granita-like quality. And because it arrives at your campsite pre-made, it leaves plenty of time for some of Nuttall-Smith’s fussier (but also delicious) campfire snacks like cheesy honey tomato toasts or fire-warmed olives. Nuttall-Smith’s drink, designed for camping and paddling, but just as good for a day at the beach or in the park, gets slushy thanks to 48 hours in the freezer and a little tweaking to the classic. Not that there is anything wrong with a little mechanical help, there is a way to make a summery frozen drink that eliminates the trouble of hauling a heavy blender out of the cupboard or becoming that person on your block who actually owns a slushy machine.įor his 2023 book Cook It Wild, Chris Nuttall-Smith created a frozen negroni that utilizes another, cheaper tool you might consider for making a frozen cocktail: time. But they are, for the most part, still dependent on whirring blenders and hypnotically spinning slushy machines. ![]() Frozen cocktails have long since jumped from the hands of Tommy Bahama-wearing Margaritaville enthusiasts and oversized Applebee’s menus to high end cocktail bars.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |