The White Negroni has been a trendy drink lately, showing up on cocktail menus across the country. Many versions call for Suze, a French aperitif with a delicately bitter gentian root flavor. Others call for brisk, bitter Bonal Gentiane-Quina. Both are lovely bottles, but sometimes hard to find; this recipe uses more commonly available Cocchi Americano and Dolin Blanc to round out dry gin.
Cocchi Americano has a delightful bitter undertone that qualifies this drink as a Negroni variant, but feel free to experiment as you will; if you have access to Suze or Bonal, go to town. You may want to adjust the ratios slightly depending on your ingredients.
- 1 1/2 ounce gin (recommended: a London dry like Beefeater)
- 1 ounce Dolin Blanc vermouth
- 1/2 ounce Cocchi Americano (sub Bonal or Suze if desired)
- lemon twist, for garnish
Combine gin, Dolin, and Cocchi Americano in a mixing glass filled with ice. Stir until well chilled. Strain into chilled cocktail glass. Add garnish and serve.