White Negroni
Wayne Collins, Médoc, France, 2001
This White Negroni is gin, dry vermouth and a white bitter aperitivo in equal parts, stirred and served over one large cube. It is lighter, drier and more floral than a classic Negroni, with a bitter finish. A pale take for Negroni Week.
- GlassRocks
- MethodStirred
- Ingredients3
Directions
- Stir all ingredients in a mixing glass with ice for about 20 seconds.
- Strain into a rocks glass over a single large cube.
- Express a lemon peel over the drink and drop it in.
ToolsJiggerMixing glassBar spoonJulep strainerRocks glass
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British bartender Wayne Collins created the White Negroni in 2001 at a guest house in Médoc, near Bordeaux, while in France for Vinexpo. He used Plymouth gin, Suze and Lillet Blanc, garnished with pink grapefruit. This version keeps Collins's Suze and uses dry vermouth in place of the Lillet for a drier drink.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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