Fro Yo by James Barker

This recipe was first published in our story on Negroni Week 2017.

By James Barker, 208 Duecento Otto, Hong Kong, to benefit Slow Food International.

“This is a summer Negroni to quench people’s thirst. It’s also an effort to transport the delicious Negroni profile away from its traditional spirituous demeanour towards something more light-hearted. My favourite yoghurt as a kid was fromage frais, which used to come with a small toy inside – so it’s fun times all round when you order a Fro Yo.”

20ml Campari
20ml Sweet vermouth
20ml London dry gin
20ml Sugar syrup
3ds Saline solution
1 Scoop yoghurt gelato
1 Scoop cubed ice

Blend ingredients with ice until slushy, pour into a flute. Garnish with Peychaud’s bitters and a toy figure.

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