White Negroni

IMG_3215 2Suze, the gentian-first Swiss bitter, is a very useful bottle to have in the drink stock; not nearly as sweet as its Italian relatives, the flavour is dry and distinctively bitter, much more so than even Campari.

Gentian isn’t only found in Size, but here it’s so the dominant flavour, it gives the drink a very mysterious herbal-vegetal quality, quite unlike anything else; a simple shot poured over ice makes a very good aperitif, but too much can give that mouth-puckering feeling brought on by drinking large quantities of tonic water.

In the white Negroni, the combination of the Suze and a dry vermouth gives the finished drink a lighter taste, more herbal and delicate than its traditional and more robust cousin; people who don’t like Campari and might refuse a Negroni on that basis could find this one a more delicate and intriguing introduction; whether or not it’s better is a different debate altogether, but it’s certainly distinctive enough while remaining obviously related to the traditional version.

Method:

40ml gin (try a delicate, citrus-forward blend – I used the Japanese Roku brand here)

30ml white vermouth (I used the Spanish Casa Mariol vermut)

20ml Suze

Stir the alcohols together over ice, then strain into an old-fashioned glass with  fresh ice. Garnish with a large piece of lemon zest. Breaking the ‘always add bitters’ rule here, as Suze is herbal enough for you not to need them.

Note: if you like Suze, and I do, then reverse the quantities of the Suze and the vermouth for a more dominant flavour.

 

 

 

 

Author: JonathanR

Lighting designer, fan of mixed drinks, reading and connecting things with wires.

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