History & Heritage
“The White Negroni was invented in 2001 by British bartender Wayne Collins in Bordeaux, France. Seeking to create a Negroni with all French ingredients, he substituted the Italian Campari and sweet vermouth with the French gentian liqueur Suze and the Bordeaux-based aperitif Lillet Blanc. The cocktail gained a cult following after being introduced at the Pegu Club in New York City.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Combine the gin, Lillet Blanc, and Suze in a mixing glass filled with ice.
Stir briskly for 15-20 seconds until well-chilled.
Strain into a chilled rocks glass over a large, clear ice cube.
Garnish with an expressed lemon twist.
Glassware
Served in a chilled rocks glass
Garnish
Expressed over the drink
Master's Tips
Professional insights to elevate your craft
The modern, gin-forward ratio (1.5:1:0.5) is favored over the original equal parts to prevent the assertive Suze from overpowering the drink.
Stirring, not shaking, is essential to maintain the silky texture and clarity of this spirit-forward cocktail.
Use fresh, refrigerated Lillet Blanc, as it is a wine-based aperitif that will oxidize.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the White Negroni.
Other Variations
Mezcal White Negroni
Replacing the gin with mezcal adds a smoky and savory dimension to the cocktail.
Changes
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