The classic Negroni is a versatile cocktail that has hatched a crowd of wonderful variations. But the white Negroni has some serious appeal due its pleasant herbal flavor and, of course, a citrus twist that tops it all off.
The Story of the White Negroni
A close relative to the classic Italian cocktail, the white Negroni is a French twist on the original Negroni. Invented in London in 2001 by the famous mixologist Wayne Collins, the drink became an instant hit among his bar’s patrons. In his version, Collins used Suze liqueur and Lillet Blanc as perfect subs for Campari and sweet vermouth. The result is a bright gold elixir!
How to Make a White Negroni
This white Negroni recipe is from the cocktail book The Negroni: Drinking to La Dolce Vita by Gary Regan. The tricky part might just be shopping for such unusual ingredients. But the staff at your liquor store should point you in the right direction.
- 11⁄2 oz gin (preferably Plymouth)
- 3⁄4 oz Lillet Blanc (a French wine-based citrusy aperitif) or dry vermouth
- 3⁄4 oz Suze liqueur (a bitter French aperitif)
- 1 grapefruit twist, for garnish
Step 1: Stir gently
Thoroughly stir all liquors in an ice-filled old-fashioned glass like this.
Step 2: Add a finishing touch
Garnish with a grapefruit twist. Cut a thin strip of grapefruit peel (avoiding the white pith) and twist it over the glass. Look for a fine mist of oils to release just before you drop the twist, adding a touch of tartness. Cheers!
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