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Chicago's Negroni Slushy Craze Makes its Way to Brooklyn

By Janet Upadhye | September 4, 2013 8:41am
 The Negroni Slushy was first concocted in Chicago and is made with gin, Luxardo Bitter, sweet vermouth and a bit of lemon juice.
Negroni Slushy in Clinton Hill
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FORT GREENE — Chicago's Negroni Slushy has made its way east.

The frozen drink — made of gin, bitters, sweet vermouth and lemon juice — caught like fire among Chicago's bar-going crowd this summer when it was first served at Parson’s Chicken & Fish in Logan Square.

And now New Yorkers can try the refreshing summer drink while the weather's still warm.

"We will be serving it well into October," said Splitty owner Andy McDowell. "There is still plenty of time to try it."

Splitty opened earlier this year on Myrtle Avenue in Fort Greene and its quirky details — an interior reminiscent of a camper and hot steamed buns made to order — made it a quick hit among locals. Now McDowell is giving people another reason to check out his new bar.

His instantly popular "Frozen Negroni" is made with Campari — like the original Negroni cocktail made in Italy — and he uses fresh orange juice instead of lemon juice. The result is a bitter, flavorful and fresh taste that he says usually leaves patrons asking for another.

He also added two new frozen drinks to the menu — Quick Fix made with St. Germain, grapefruit, vodka and lime and the Dark and Frosty made with Gosling's rum, fresh ginger juice and lime.

"When someone in the bar sees one, they order it too," he said. "Soon the entire bar is drinking frozen drinks."

Splitty's slushies are best enjoyed in the outdoor garden space and accompanied with the new bar's Pastrami Bao ( a steamed bun made with brisket pastrami, emmental cheese, kimchi and Russian dressing), according to McDowell, who also owns Pete’s Candy Store in Williamsburg and the new Doris bar in Bed-Stuy.