Another perfect cooling cocktail from fly fishing compadre EH in deep South Texas – The Sicilian Slush.
…Here’s another for these blistering peak summer days, the Sicilian Slush. It’s about as easy as they come, though you do need to put in the 2 minutes of effort to juice fresh lemons and oranges to make it really work like it should, and never try to juice a woody feeling orange.
My wife is a big fan of the citrusy tang of Campari and I think the herbal flavors of gin are what make this work; we typically end up adding a bit more simple syrup to suit our tastes, but try the first batch with the lower amount and see what you think. We think it’d be best in peak orange season…
This makes 4, and they’ll be gone in no time.
Cheers, EH, and we’re looking forward to trying to make the dates work for the Upper Laguna in a couple of weeks.
1/2 cup Campari
1/4 cup gin
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup simple syrup (and maybe more)
6 cups iceGarnish: orange wheels
Into your trusty blender pour all five liquid ingredients; add 6 cups ice. Blend until smooth.
Taste at this point – pending how sweet your fresh fruit is, you may want to add a bit more simple syrup.
Pour into 4 (rocks) glasses, garnish with the orange wheels, and go to it.
Enjoy.
