Sweet Vermouth Slush

By Rebekah Peppler

Published July 15, 2020

Sweet Vermouth Slush
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 minutes, plus at least 8 hours’ freezing
Rating
4(166)
Comments
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Spoon and serve this vermouth-orange slush as is for a lower-A.B.V. drink or top each portion, affogato-style, with a drinker’s choice floater of hard spirit. Tequila, gin, brandy, bourbon or mezcal all work well. The key to prolonging the cocktail’s icy texture is to make sure every element is chilled: Pop whatever liquors you plan to pour over top into the fridge when you put the slush in the freezer. This simple, plan-ahead move will keep your final drink from melting too fast.

Featured in: The Best Drinks in Life Are Frozen

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Ingredients

Yield:6 servings
  • 10ounces fresh orange juice
  • 8ounces sweet vermouth
  • 4ounces simple syrup (1:1 granulated sugar and water)
  • 2ounces orange liqueur
  • 2ounces filtered water
  • 4½ to 6ounces hard liquor, such as tequila, gin, mezcal or bourbon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

190 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 0 grams protein; 15 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shallow 9-by-9-inch baking pan, combine the orange juice, vermouth, simple syrup, orange liqueur and filtered water. Whisk to combine, then place in the freezer, uncovered, for 3 hours.

  2. Step 2

    After 3 hours, use a fork to scrape the frozen edges of the mixture toward the center, then continue freezing until the mixture is nearly set, at least 5 hours or overnight.

  3. Step 3

    Once frozen, use a fork to scrape into a fine, granitalike texture. If you are not serving immediately, transfer the vermouth slush to a covered container and freeze until ready to use.

  4. Step 4

    To serve, add ¾ cup/6 ounces of the slush to a lowball glass and top with ¾ to 1 ounce of your preferred liquor; serve immediately.

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Ratings

4 out of 5
166 user ratings
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Comments

Margery

Final review- It is delicious. Cutting the sugar syrup is half is perfect.

Marlette

Can reduce sweetness up to 1/2. Can use dry vermouth and sweet fruit flavored bourbon like peach. Possible to keep in freezer to have on hand.

Cindy

Made a half recipe with a few modifications. I used kumquat liqueur since I didn’t have any orange liqueur. I also used the juice of 2 oranges and 1 blood orange to get the orange juice amount called for. I did this in part because it is what I had and in part based on other notes indicating it was too sweet. I thought the end result was very nice with a bourbon float on top. I thought the sweetness was level was good. If anything, it could’ve used a touch more simple syrup with the changes.

missingbrooklyn

This is fantastic. Just made another batch, cutting the sugar in half. Love the idea of having this on-hand for when you want a proper cocktail but can’t be bothered to drag out the bottles to make one.

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