The White Negroni, like its predecessor the Negroni, is comprised of three different alcoholic ingredients; Gin, Bitter Aperitivo and Vermouth. However, for the White Neroni, the Bitter Aperitivo changes from red to clear or virtually clear and the sweet vermouth changes to a white (Blanc, Bianco or Blanco) vermouth, or if you’re sticking to the original recipe, Lillet Blanc.
As with any of the simple 2 or 3 ingredient classics, the importance of each ingredient is amplified. Not only is the quality vital, but that they are suited to your particular palate and also how they combine together in the final drink.
All of the ingredients we recommend here are perfect for making a White Negroni and are of high quality. However, the combination of which ingredients works best for you, is for you alone to decide!
Happy mixing & happy experimenting!
White Bitter Aperitivo
A clear, bittersweet aperitivo originating from Italy (except for the French Suze) that’s a little lighter in style from their typical red coloured counterparts.
Like the red versions, they are usually mixed into cocktails, spritzes, served with sparkling water or sparkling wine. As an aperitivo they are usually drunk before meals to open the appetite; ie Aperitivo / Aperitif.
Although they all do a similar job, they all taste quite different from each other. You might argue that Luxardo is the most approachable and versatile, but others may disagree. There’s no substitute for trying for yourself.
- Luxardo Bitters
White Vermouth / Lillet Blanc
Biancos, Blancos, Blancs. These are vermouths that sit in between the sweet and dry varieties. They’re clear or lightly straw coloured, and the most common variety would be types of vermouth. Vermouth (except in the US) is defined by the use of wormwood in the recipe of botanicals used to flavour the combination of wine and spirit. Indeed, this botanical ingredient is used to name the category, as Vermouth is simply an evolution of the German word for wormwood, Vermut.
Lillet Blanc would be the most famous off-dry option that’s not a vermouth, it was originally called Kina Lillet. The ‘kina’ in the name is a reference to quinine, the bittering ingredient used in its flavouring recipe of citrus peels and botanicals. Replacing the wormwood that’s used in vermouths.
Quinine, is an antimalarial botanical, best known for its use in Tonic Water. Furthermore, those of you that have ever read the original recipe for a Vesper Martini will also recognise this name nestled amongst the ingredients of gin and vodka.