This is an edited extract from The Madrusan Cocktail Companion by Michael and Zara Madrusan, photography by Mark Roper. Murdoch Books RRP $69.99.
Born out of necessity by a pair of British hospitality heavyweights in 2001, the White Negroni is a modern classic celebrated by the bar community worldwide. This Negroni a la française came to fruition when Nick Blacknell (then managing director of Plymouth Gin) and bartender Wayne Collins worked up a competitive thirst on a trip to Bordeaux. Collins suggested they make Negronis, but with French ingredients in the spirit of their trip. From a sea of obscure local products, the pair picked out a bottle of Suze – a refreshingly bitter and bright yellow gentian liqueur – and another of Lillet Blanc, a light and citrusy fortified wine. Blacknell supplied the gin and Collins finished the drink with a pink grapefruit twist. Although Blacknell and Collins had high hopes of splashing their creation around the United Kingdom, the White Negroni took some time to catch on. It wasn’t until 2012, when industry advocates pushed for Pernod Ricard to export Suze to the United States, that the drink really found its feet.
With the Negroni at the height of its popularity, variations were in high demand in New York City bars, and supporters such as Jim Meehan of PDT and Audrey Saunders of Pegu Club delivered the White Negroni with pride. Our preferred recipe features Cocchi Americano instead of Lillet Blanc, the former delightfully crisp and citrusy with a delicate floral aroma and subtle bitterness to finish. After other memorable classics with a dash of French flair? Try the Daisy variation the Champs-Élysées (p 178), or the Saint-Germain-des-Prés (p 162), a twist on a Traditional Sour.
Ingredients
1 oz (30 ml) gin
¾ oz (22 ml) Cocchi Americano
¾ oz (22 ml) Suze
Garnish: grapefruit twist
Method
Build all ingredients in an Old Fashioned glass, then add ice.
This is an edited extract from The Madrusan Cocktail Companion by Michael and Zara Madrusan, photography by Mark Roper. Murdoch Books RRP $69.99.
Born out of necessity by a pair of British hospitality heavyweights in 2001, the White Negroni is a modern classic celebrated by the bar community worldwide. This Negroni a la française came to fruition when Nick Blacknell (then managing director of Plymouth Gin) and bartender Wayne Collins worked up a competitive thirst on a trip to Bordeaux. Collins suggested they make Negronis, but with French ingredients in the spirit of their trip. From a sea of obscure local products, the pair picked out a bottle of Suze – a refreshingly bitter and bright yellow gentian liqueur – and another of Lillet Blanc, a light and citrusy fortified wine. Blacknell supplied the gin and Collins finished the drink with a pink grapefruit twist. Although Blacknell and Collins had high hopes of splashing their creation around the United Kingdom, the White Negroni took some time to catch on. It wasn’t until 2012, when industry advocates pushed for Pernod Ricard to export Suze to the United States, that the drink really found its feet.
With the Negroni at the height of its popularity, variations were in high demand in New York City bars, and supporters such as Jim Meehan of PDT and Audrey Saunders of Pegu Club delivered the White Negroni with pride. Our preferred recipe features Cocchi Americano instead of Lillet Blanc, the former delightfully crisp and citrusy with a delicate floral aroma and subtle bitterness to finish. After other memorable classics with a dash of French flair? Try the Daisy variation the Champs-Élysées (p 178), or the Saint-Germain-des-Prés (p 162), a twist on a Traditional Sour.
Ingredients
1 oz (30 ml) gin
¾ oz (22 ml) Cocchi Americano
¾ oz (22 ml) Suze
Garnish: grapefruit twist
Method
Build all ingredients in an Old Fashioned glass, then add ice.
Garnish with a grapefruit twist.
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