The classic Negroni, has been around since the 1900s. Its origins are unclear, but it’s thought to have been invented in Italy around 1919, when a certain Count Camillo Negroni asked for his usual cocktail, the Americano (vermouth, campari and soda), to be strengthened by replaced the soda water with gin.
Negroni have gained in popularity in recent years and I’m on a mission to persuade friends to give Negroni a whirl by showcasing the different recipe variations, starting with Negroni Bianco.
As with all cocktails there are many different recipes available, but I liked this one, in part because I’m loving Lillet Blanc (French apéritif) at the moment!
Lillet replaces the sweet vermouth well with a floral softness. Suze, a french apéritif flavoured with gentian, the key ingredient in most bitters, replaces Campari.
Ingredients for a Negroni Bianco
30ml Lillet Blanc
30ml London dry gin (I chose Martin Miller’s)
Combine all ingredients in a mixing glass with ice and stir to chill.
Pour into glass and garnish with a lemon twist. Enjoy!