With yet another classic variant under our belts we turn today to something that was a last minute addition to Negroni Nirvana. In retrospect I forget why I decided to add it into the mix other than as a further example of the ability to use a mix-and-match concept of ingredients in developing a Negroni riff.
Originally sourced from the PDT Cocktail Book and created by Wayne Collins, the White Negroni stars gin as the spirit center of the drink but then throws the rest of the original crew right on out the door. Suze, a bitter wine-based liqueur not found in the U.S. and dry vermouth stand in for the Campari and sweet vermouth components in the original. Lacking the Suze needed for a proper White Negroni I went in search of variations to the recipe that matched what I had on hand (in my shelf of goodies) and settled on the version written up by Michael in his article highlighting the very same drink. While an okay drink, I wasn’t wowed. “Light, floral, and some what dismissive …” is what I have in my notes. Enough said I guess.
Have you had a “White Negroni” (either the original formula or a variant) and if so, what were your thoughts? Do I need to give this one another shot?
Recipe originally sourced from the “PDT Cocktail Book” from a drink created by Wayne Collins and heavily adapted by theSpeakista using this article as a guide
• 1 oz gin ( was used)
• 1 oz Cocchi Americano
• 1/2 oz Dolin Dry vermouth
Garnish: lemon twist
Glass: chilled coupe or other cocktail glass
Tools: mixing glass, bar-spoon and julep strainer
Assembly: Add all of the ingredients to the mixing glass and stir for several minutes with plenty of cracked and non-cracked ice until well chilled (adding in additional ice as needed along the way) and strain into the serving glass. Garnish, sip and enjoy.
Ok. Not great but ok. Stumbles being what they are, we press on and head down the Boulevarde de Res.