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Here’s how to make a frozen chocolate negroni

Tom Howells

Chocolate negroni. Chocolate. Negroni. Drink that in for a second. Ever had one of those? Probably not. Well now you can, and in ice lolly form, thanks to Nadia and Cesar Roden: she a former seller of ice lollies on the New York High Line (and once dubbed ‘The Ice Queen’ by Oprah, which seems a bit tight); he her nephew and a former seller of ice lollies from a cart on London’s South Bank (dubbed Ice Kitchen).

Together they’ve come up with the book ‘Poptails’ – a snazzy collection of frozen cocktail lolly recipes. Hel-lo! Oh yeah, and they’ve been nice enough to give us the one for the chocolate negroni lolly. Sweet!

Nadia and Cesar Roden’s chocolate negroni

Makes about 10 large or 20 small


500ml/2 cups whole milk

250ml/1 cup double heavy cream

1 teaspoon finely grated orange zest

150g/5 ¼ oz good quality dark chocolate, finely chopped

1 teaspoon vanilla extract

50g/ ¼ cup granulated sugar

60ml/ ¼ cup Campari

60ml/ ¼ cup sweet vermouth

60ml/ ¼ cup gin

For the garnish:

A sliver of orange for each


1. Put the milk, cream and orange zest in a saucepan and bring to a simmer.

2. Remove from the heat, add the chocolate, vanilla and sugar and stir until blended and creamy. 

3. Set aside to cool, then chill in the fridge. The longer the mixture sits, the smoother it becomes. 

4. Stir in the Campari, sweet vermouth and gin until blended. 

5. Pour the mixture into the moulds, leaving a little space at the top. Insert a sliver of orange into each.

6. Freeze until slushy, 60-90 minutes, then insert the sticks and freeze until solid, at least 5 hours or overnight. Done!

Oh yeah, and they suggest dipping in a glass of vermouth as you eat it, too. Gather nine mates or snaffle the lot and suffer the consequences.

‘Ice Kitchen: Poptails’ is published by Quadrille and available now.

Chocolate negroni a bit vanilla? Try our list of London’s 10 quirkiest cocktails.

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