Cider Recipe: Grapefruit Cider Negroni Pops
This summer-fabulous recipe combines two of our favorite things: boozy popsicles and cider-spiked cocktails. We’ve taken the traditional Negroni, an Italian cocktail that’s traditionally made of one part gin, one part sweet vermouth and one part Campari. This pre-dinner tipple is usually stirred (not shaken), strained into a chilled cocktail glass over ice and garnished with a sassy piece of orange peel. The combo is strong and refreshing, perfect for sultry afternoons when it’s too hot to move (it’s true: Italians do it better).
These ingredients work impressively well when combined with craft cider and frozen into pops. To ramp up the flavors, we’ve added extra citrus; a huge blast of orange and grapefruit juices builds the perfect bridge between bitter, sharp Campari and the sweet tartness of apples. A whole slice of grapefruit looks impressive embedded in the pop, too! Make a batch of Grapefruit Cider Negroni Pops, and keep them in the freezer for a ready-made cocktail anytime friends stop by or the mood strikes!
Grapefruit Cider Negroni Pops
Ready in: 5 minutes
- 2 cups fresh-squeezed grapefruit juice
- 1 cup fresh-squeezed orange juice
- 1/4 cup simple syrup
- 4 ounces hard cider
- 2 ounces Campari
- 2 ounces gin
- 10 thin slices grapefruit, halved
- Combine all ingredients except grapefruit slices in large container with a pour spout. Place grapefruit slices in popsicle molds and fill each with grapefruit orange mixture. Insert popsicle sticks and freeze until solid, six hours or overnight.
- To remove popsicles, dip molds into room temperature water to loosen. Tug on sticks to pull out popsicles.