by: Kate McMillan
Prep Time
5 minutes
Yield
1 Cocktail
Prep Time
5 minutes
Yield
1 Cocktail
summary
We love this take on a classic Italian affogato cocktail recipe. Serve as an icy sweet treat on a hot day or as dessert after an Italian meal. We love how the sweetness of the ice cream balances out the bitterness of the Negroni.
ingredients
- Ingredients
- Ice cubes
- 2 scoops vanilla ice cream
- 1 oz. gin of your choice
- 1 oz. sweet vermouth
- Lemon, to garnish
- 1 slice of blood orange or orange, to garnish
directions
- Pre-chill a rocks glass in the freezer.
- Fill a mixing glass with ice cubes. Using a 1-ounce jigger, measure gin, Campari and sweet vermouth into mixing glass. Stir with an mixing spoon until well chilled.
- Grab chilled rocks glass from freezer and add 2 scoops vanilla ice cream using scoop. Strain cocktail into rocks glass over ice cream.
- Garnish with the blood orange slice. Using a mircoplane, add a little lemon zest to taste.
- Serve immediately
notes
You can make ginger simple syrup up to 2 weeks in advance. Store it in a covered glass jar in the refrigerator.
If you want to add a bit of spice to the drink, add ½ sliced jalapeño pepper to the simple syrup when you add the ginger.
You can make a big batch of these well in advance. Just don’t add the sparkling water until you are ready to serve.
If you don’t have a cocktail shaker, simply add everything to a mason jar, cover and shake.
