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The Washington Post

'White' Negroni

'White' Negroni 1.000

Deb Lindsey for The Washington Post

Spirits Dec 19, 2012

The so-called "White" Negroni, or Negroni Bianco, has been popping up on trendy cocktail menus across the country and is probably the most widely made cocktail using gentian aperitif liqueur such as Suze, Salers or Aveze -- which have only recently become available in the United States. Besides the gentian liqueur and the gin, there are differing opinions on the third ingredient: some call for bianco vermouth, some for Lillet Blanc and some for Cocchi Americano.

This version, invented by Wayne Collins in the early 2000s in London (where Suze has always been available), hews closer to a classic Negroni formula. Lillet Blanc subs for the vermouth, and gentian liqueur subs for the Campari. For the gin, use a juniper-forward one such as Tanqueray or Beefeaters.

We found Suze and Aveze at Ace Beverages in Northwest Washington.


Servings: 1
Ingredients
  • Ice cubes
  • 1 1/2 ounces gin
  • 3/4 ounce gentian liqueur, such as Suze, Salers or Aveze (see headnote)
  • 3/4 ounce Lillet Blanc
  • Twist of lemon peel, for garnish

Directions

Fill a mixing glass halfway with ice. Add the gin, gentian liqueur and Lillet Blanc. Stir vigorously, then strain into a chillled cocktail (martini) glass.

Garnish with the twist of lemon peel.


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Recipe Source

Adapted from Collins, a London bartending legend.

Tested by Jason Wilson and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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