White Negroni
A lighter Negroni variation with gin Suze and Lillet Blanc
- 1½ ozgin
- 1 ozsuze or gentian liqueur
- 1 ozlillet blanc
- grapefruit twistgarnish
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Wayne Collins created this elegant variation in 2001 at VinExpo in Bordeaux, France. Working with Plymouth Gin director Nick Blacknell, Collins sought to craft a Negroni using French ingredients—substituting Suze for Campari and Lillet Blanc for sweet vermouth. Simon Ford later introduced the cocktail to Audrey Saunders at Pegu Club in New York, where it became a menu staple and launched its rise to modern classic status.
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Everything you need to make a great White Negroni at home.
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