S2E8 // "White Negroni" [Modern Twist]

Can a drink be considered a Negroni if there’s no addition of Campari? This week’s modern twist on a Negroni is called the White Negroni, and it swaps out the Campari for a gentian liqueur called Suze. The cocktail is a perfect example of how a drink can be cleverly reconstructed to have similar components as the original, but have a completely different expression. The White Negroni came from the mind of Wayne Collins while at VinExpo 2001 in Bordeaux. It did not gain much popularity until it was later introduced to Audrey Saunders of Pegu Club fame. There, she featured it on her menu at her influential establishment where it spread to other important cocktail bars in NYC.

Gentian liqueur is made from the gentian root. It is a root commonly used in amaros and bitters to provide that bitter element. Gentian root was historically used for its perceived medicinal qualities, a belief evident from its widespread addition to most amaro and bitter recipes. Now it is mostly used to add complexity and a bite to drinks. The bitterness encourages the drinker to slow down and savor the nuances of a drink.

The aromatized wine used in the White Negroni is Lillet Blanc. It is a white wine that is infused with fruits and botanicals. In comparison to sweet vermouth, it is much lighter and crisper. The fruitiness definitely comes through, making it perfect as a spring variation on a Negroni. One important note: as with all aromatized wines, it is important to keep these bottles refrigerated after opening. The alcohol and sugar content is too low to be shelf stable so it will lose a lot of its aroma within a few days if kept improperly. It will go bad soon after. If you want to make your vermouths and lillet last, refrigeration is key.

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