White Negroni

Why you are pouring this tonight

The White Negroni swaps Campari for Suze (French gentian liqueur) and sweet vermouth for Lillet Blanc. You end up with a cocktail the colour of straw, which hides how serious it is. Bitter, aromatic, dry.

Invented by British bartender Wayne Collins in 2001 when he couldn’t find Campari in a bar in Bordeaux. Like the classic but lighter, almost herbal; a good introduction for people who think they don’t like Negronis.

What changes from the Negroni

Campari becomes Suze. Sweet vermouth becomes Lillet Blanc. Gin stays. Colour moves from red to pale gold.

What to pour it alongside

Chilled seafood, olives, salted almonds, anchovies on toast. The drier profile rewards salt.

The recipe

White Negroni

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Prep Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1 cocktail

Course: Drinks

Cuisine: Italian

Calories: 520

Ingredients Method Nutrition

Ingredients

  

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• 30 ml London dry gin (Tanqueray or Four Pillars)
• 30 ml Suze
• 30 ml Lillet Blanc
• Lemon twist to garnish

Method

 

Method

1. Add gin, Suze and Lillet Blanc to a mixing glass with ice.
2. Stir for 20-30 seconds until cold and diluted.
3. Strain into a chilled rocks glass over one large ice cube.
4. Express a lemon twist over the drink and drop it in.

Nutrition

Serving: 1gCalories: 520kcal

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Want the classic? Our Negroni recipe is here.