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Negroni orange popsicles

Negroni orange popsicles
Anne Cusack/Los Angeles Times

Those of us who love cocktails spend a lot of time thinking about how to drink more of them, often in ways that are more imaginative than just ordering the same drink at the same bar all the time. We ... Read more

Total time: 15 minutes, plus infusing and freezing times | Makes 9 popsicles
  • 1 cup Campari
  • 1 cup sweet vermouth
  • 1 cup gin
  • 2/3 cup sugar
  • 9 orange slices, about 3/4-inch thick, rind removed

Step 1Combine the Campari, sweet vermouth and gin in a large non-reactive saucepan. Add the sugar and gently warm the liquid over low heat, stirring frequently. When the sugar is dissolved, remove from heat. Divide the orange slices between 1 to 2 large (gallon-size) resealable bags or place in a large glass bowl, and pour over the Negroni mixture. Seal the bags (removing any excess air), or cover the bowl, and refrigerate the slices for at least 4 hours, up to overnight. Drain the oranges (save the infused Negroni mixture for cocktails) and fit each slice with a popsicle stick. Freeze the slices on a parchment-lined baking sheet until firm, 3 to 4 hours. Wrap the frozen popsicles in plastic wrap if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.


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