Watermelon Negroni


I’ve been accenting the sweetness of summer watermelons with the bitter bite of Campari for years…which means I should have thought of this Watermelon Negroni cocktail sooner.

Watermelon Negroni
Serves 2
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Ingredients
  1. 3 ounces London dry gin (I like Haymans)
  2. 3 ounces sweet vermouth (I’m a fan of Punt e Mes)
  3. 8 Watermelon Campari cubes (recipe below)
WATERMELON CAMPARI ICE CUBES
  1. 1 cup fresh watermelon juice
  2. 1 cup Campari
COCKTAIL
  1. Place 8 Watermelon Campari ice cubes into a cocktail shaker and add 3 ounces each dry gin and sweet vermouth.
  2. Shake for 10-15 seconds then serve in rocks glasses WITH the cubes and garnish with lemon twists.
WATERMELON CAMPARI ICE CUBES
  1. Most standard ice cube trays hold two cups of liquid, so for one standard tray, stir together a cup each watermelon juice and Campari and freeze overnight into cubes.
Notes
  1. Note about Watermelon Campari Ice Cubes: Although you can simply blend and strain watermelon chunks for juice, I cut a hole in one end of a watermelon, insert a stick blender and pull the trigger. It takes a couple of minutes and a bit of butter-churning up and down action, but you can basically liquefy the entire thing and with no mess. Then simply pour straight out into a strainer to remove the seeds and pulp.
ALTON BROWN http://altonbrown.com/
Alton Brown's Watermelon Campari Ice Cubes

Alton Brown’s Watermelon Campari Ice Cubes

6 Comments

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  1. 2
    Ken

    4 ice cubes means 1/2 cup Campari per serving…4 ounces. That is a lot. And if you drink it too quick before the “ice” melts, you’ve just wasted Campari.

  2. 6
    Jan

    Hmmm… if you would go the traditional route and use juiced watermelon and Campari in liquid form as well as normal ice cubes – how much juice and Campari would you use? Or does this put the balance completely off due to additional dilution?

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