White Negroni

From Suze

Tried three white negroni variations last night using the ratios from the PDT Cocktail Book ratio as a starting point.

2 oz Plymouth Gin
3/4 oz Lillet Blanc
1/2 oz Suze

2 oz Plymouth Gin
3/4 oz Dolin Blanc
1/2 oz Salers

2 oz Plymouth Gin
3/4 oz Tempus Fugit Kina l’Avion d’Or
1/2 oz Tempus Fugit Grand Classico Bitter

The first is the original White Negroni created by Wayne Collins when a friend gave him some Suze to play with. I am gradually coming to the conclusion that either my Suze is tired, or I just don’t like it. The original was my least favorite of the bunch. I kind of kept thinking, it would have been a perfectly fine cocktail, if it didn’t have the Suze in it.

According to some friends, a recipe for a ‘white negroni’ is being made at Dutch Kills in New York using Dolin Blanc instead of Lillet Blanc. This was a nice feature for the Saler’s, and a tasty cocktail, though it really didn’t evoke the aesthetic of a Negroni.

The third was the most ‘negroni’ of the three, adding the herbal accents of the Gran Classico. Guests were split about 50-50 between it and a classic negroni.

9 thoughts on “White Negroni

  1. I think its really interesting in the way that “Negroni” has become a stand-in or a descriptive term for any cocktail which roughly fits the ratio:

    x parts of gin
    x parts of something sweet and wine like
    x parts of an herbal bitter

    Though the purist in me says that one of the strongest qualities of the Negroni is the “equal ratio” requirement. Do any of those cocktails work in a 1:1:1 manner?

    • Can’t quite decide how to answer this.

      The ‘purist’ in me says Wayne Collins’ ‘White Negroni’ isn’t much like a Negroni in any sense, and really should have been given a different name.

      To me a negroni cocktail, more than being the exact recipe of equal parts, is about a certain balance of rich, strong, sweet, and very bitter. The only cocktail here which approaches those qualities is the last with the Grand Classico and Kina l’Avion.

      On the other hand, if you can change the vermouth and have a Dry, Sweet, or Perfect Manhattan or Martini, why can’t the same apply to the Negroni?

    • I guess I should write an article. Tempus Fugit partners with the Matter Distillery in Switzerland. Going through recipes the distillery has made in the past, they have discovered various interesting things. Among them a recipe for a ‘bitter of turin’ and a ‘kina’. You won’t mistake Gran Classico for Campari or the Kina l’Avion for Lillet Blanc, but they are very interesting products in their own right.

  2. I just picked up a bottle of Salers. Do you treat it like a vermouth and store it in the refrigerator since it is 16% alcohol? Any other cocktails using Salers?

    • Hi Cynthia!

      Some people I know differentiate refrigeration based on alcohol percentage, refrigerating anything less than say 20%.

      Personally, I only refrigerate syrups and wine based products.

      I haven’t noticed spoilage or much character change in spirit based low alcohol products like Aperol and Saler’s.

  3. Pingback: White Negroni. Großcousin eines Klassikers.

  4. I love the Negroni so I was part excited, part ‘hmm’ about the White Negroni recipe I saw in PDT.

    I was wondering if you think Cocchi Americano instead of Lillet Blanc would add anything to the first recipe?

    I’m still trying to locate some Suze so don’t know exactly what that brings to the mix.

    • Opinions are mixed on Cocchi Americano vs Lillet Blanc in the White Negroni. The PDT recipe was definitely formulated originally with Lillet Blanc, so if you are going for authenticity, that’s your choice.

      The first time I tried it, I made it with Cocchi Americano and Suze and I didn’t like it at all. On the other hand, I just don’t think I really like Suze. Much prefer Salers. I should re-try with Cocchi and Salers.

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