I do love a good Negroni; I drink them year-round. However, the grassier, gentian-focused White Negroni often gets left out of the conversation.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Claire is busily filming exciting Thanksgiving video content, so this week is a guest post — written by me, A.A. Newton — dedicated to a true classic: the Negroni.
The White Negroni, which is usually made with Suze and Lillet instead of Campari and vermouth, is still bittersweet and brightly-coloured, but the bitter is gentian, and the colour is a not very mellow yellow.
Though gentian is downright unpleasant on its own, it’s ubiquitous in cocktails. In fact, it’s what makes bitters (and so many other liqueurs) bitter. But then you have Suze and Avèze — two liqueurs that are extremely and unapologetically gentian-forward that also happen to play quite nicely with gin.
“Dirty lolly” may be the best way to describe the flavour, but I mean that in the best way possible. These liqueurs are grassy, earthy and sweet, and I love them. If you need some help easing into gentian, start with Avèze, which was described to me by the nice man at the liquor store as “Suze Lite”. To make a White Negroni, you will need:
- 45ml gin
- 22ml Suze or Avèze
- 22ml Lillet
Add everything to a stirring glass filled with ice and stir until well chilled. Strain into a coupe glass or into a lowball with a big rock, depending on how you prefer your Negroni. (I’m a rocks fan, but you do you.)