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Epicurious

Parson’s Negroni Slushy

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Bartender behind the bar preparing three orangecolored Negroni slushies.
Photo by Kelly Puleio

Charlie Schott of Parson’s Chicken and Fish in Chicago kindly adjusted Parson’s recipe for this frozen Negroni cocktail, figuring that you probably don’t have a slushy machine at home. The recipe here works well in a blender. Or, if you have an ice cream machine, add around 4 ½ ounces of water for the best results. The Luxardo Bitter, by the way, brings a nice ripe cherry note to the potion.

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