Yesterday we outlined how to make a perfect classic Negroni using our Barossa Dry Gin, so today we decided to showcase the lesser-known ‘White Negroni’ using our House Gin.
Whilst the Negroni was originally created in Florence, Italy in 1919, the White Negroni is a modern variation born in a bar in Bordeaux, France where they didn’t have Campari and Sweet Vermouth on hand to make a classic Negroni. British cocktail expert Wayne Collins is credited with its creation by replacing the ingredients with Lillet Blanc and Suze instead.
The result is a Negroni which adds a subtle earthiness, and floral notes to a bitter aperitif.
1. Pour the gin, Lillet Blanc and Suze into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
2. Double strain into a tumbler with fresh ice.
3. Express/twist a thick strip of blood orange or Grapefruit peel over the glass, rub the peel around the rim and then garnish your Negroni to serve.
