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White Negroni Recipe - The Washington Post

Democracy Dies in Darknessclock5 minscourseBeverageStart CookingComment on this storyAdd to your saved recipesBy M. Carrie Allan

The White Negroni — invented by Wayne Collins in the 2000s when he was in France and wanted to make Negronis but couldn't immediately lay hands on Campari — hews to the classic equal-parts formula, but subs out the bright red bitter for a bright yellow one, the French gentian liqueur Suze. Collins used Lillet Blanc instead of sweet vermouth, but others have used blanc vermouth or Cocchi Americano — an example of how every Negroni variation tends to spawn a new one. Plymouth gin is standard here but you can substitute any good London dry gin.

The original recipe was served up, but more and more, Negronis tend to be served on one large ice cube. It’s a boozy drink and lends itself to that treatment, but is really a matter of taste.

Adapted from Wayne Collins, a London bartending legend.

Correction: The previous version of this recipe used 2 parts gin to 1 part each of gentian liqueur and Lillet Blanc. This version has been corrected.

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Ingredients

measuring cup

Servings: 1 (makes 1 drink)

Directions

Time Icon Total: 5 mins

Step 1

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

Step 2

Garnish with the twist of lemon peel.

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Nutritional Facts

Due to variable ingredients, a reliable nutritional analysis is not available.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from Wayne Collins, a London bartending legend.

Tested by Jason Wilson and Bonnie S. Benwick.

Published December 18, 2012

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Fernande Dalal

Update: 2024-07-16