Modern Classic: White Negroni (Two Ways)
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- เผยแพร่เมื่อ 11 ต.ค. 2018
- This Negroni variation was created by bartender Wayne Collins in Bordeaux France around 2001. Collins was attending VinExpo and found himself needing to make Negronis. He wasn't though able to find Campari but did find a bottle of Suze (Gentian bitters) and then decided that he would have to change the Sweet Vermouth to Lillet, which would pair better with the Suze. And thus the White Negroni was born. Lucky for you I have found another set of specs for the White Negroni one is the original Wayne Collins build and the other is another variation which adds a half ounce of Gin and shortens the Suze and Vermouth and then also changes the Lillet to Blanc Vermouth. Hope you Enjoy!
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Here's The Specs:
1oz. (30ml) lillet
1oz. (30ml) Suze
1oz. (30ml) Gin
Lemon Twist
Version 2:
1.5oz. (45ml) Gin
.75oz. (20ml) Suze
.75oz. (20ml) Dolin Blanc Vermouth
Lemon Twist - แนวปฏิบัติและการใช้ชีวิต
A rather classy double fist
It is also really nice with equal parts gin, suze, Cocchi Americano and garnished with a grapefruit twist.
I actually make mine .75 Lillet, .75 Suze and 1.5 Gin. Delicious with lemon twist!
Very nice, I'm always looking at different drinks to try when out vs sticking with the normal few drinks.
I was drooling the entire time he was stirring and the frost was developing on the glass. YUM!
Definitely had me ready for one!
Love that Navy strength Plymouth Gin! Outstanding drink!👍🏼👍🏼
Try using grapefruit peel, it's really good for this drink!
I think I will try that this weekend as well as one with lemon. Playing around with cocktail flavors is fun.
The one with Lillet looks damn delicious
Love this drink. I make the Lillet version. I've found that it's really important to let it dilute a bit (or stir more) to take the edge off of the Suze and let the other flavors come out.
I like using Salers or Luxardo Bitter Bianco instead of Suze. Version 2 is the only spec I learned - gonna try the equal parts with lillet next time 👌
When I see this cocktail, I want to make it all French and use a French gin (like citadelle) the sidecar is so ingrained as an all french cocktail that when I see french ingredients I just want all ingredients to be french
looks fantastic, man ;)
Thanks.
I've seen some specs that use Cocchi Americano (in place of the Lillet/Vermouth) and some that use Luxardo Bianco or Saler's Apertif (in place of the Suze). It seems like there could be at least 18 different versions.
I like it with Salers. It's a little more bitter.
Suze & Cocchi Americano are a nice pairing
There's a bar in Germany that has nothing but Negroni variations - about 30 of them.
This is the version closer to what I prefer, for damn sure!
Favorite Drink. :)
If only I could find a bottle of Suze in the states. I've been looking for it for years, because I love this drink.
Hi Keith, found one last week in my local Total Wine (North Texas)
@@gregorypetregne6971 Also available online through Astor Wines in NY
Excellent as always. My favorite...Plymouth/Suze/Cocchi Americano 1/1/1 with grapefruit twist/garnish.
BTW, in your Version 2 specs- 0.75 oz = 22.5 ml, not 20. 20 ml is 0.66 oz (2/3 ounce)
We have a really cool variation at my bar that's 1 oz mezcal, .75 green chartreuse, .75 contratto bianco, and .5 suze.
Megan Juntunen that sounds tasty. What bar do you work at? Where? And what’s the drink called? Definitely going to have to try it
Suze was invented in Switzerland, but its produced by the Pernod group who is a a French company 🤷🏻♂️
The same group that also owns Absolut Vodka of Sweden, not to be confused with Absolut Vodka of Switzerland.
@@LoveRonnelid It's enough to make your head spin!
Love your videos man!
I gotta say though, i have no idea why you don't stir in a boston for these vids, but i would like to hear if there is a reason. Straw taste from bostom rather than the glass before serving, get a sexy strain, and avoid those spills that happen. Also gives you a secondary gauge from the bostom temp as well as rotations to go off of. Also gives a consistent target for pouring while you're moving at high speed. But, you have a channel with thousands of followers and i got NOTHIN so, there's also that.
Again though, love the channel!
I feel that stirring cocktails in a stirring glass then straining over ice is a little clunky. What’s the point? It’s Going in a rocks glass anyway why not just stirwith the cube in the glass? Spills are minute and it’s an extra step when busy. I support you wanting to do
It but I don’t. Thanks for watching broheim
@@TheEducatedBarfly Thanks for the reply!
I use only steel (everything) until it hits the final glass, mostly for meez but also for sanitary purposes, and I don't end up knocking any glass ware. Plus I like the aesthetic of perfecting and tasting in the shaker and leaving the glass for the guests hands only- gives them a sense of ownership I find.
Hope you don't mind trading ideas, I don't get to talk to many people about this stuff these days. Subscribed!
COnnor Leo I’m all about trading ideas! :)
Make more drinks with apple jack please. That stuff is real good
Just made an apple jack rabbit following Jim Meehan's recipe. It's Fantastic!
I really enjoy your video as I learn a lot too. Well u were right suze is swiss liquor from Switzerland:)
😂
@@TheEducatedBarfly as I have been pursuing bartendering for last 3 years, u been a good source of learning, Thank you:)
Regarding literature: I have been using "Schumanns Bar" almost exclusively and found that it's honestly unbelievably good and widespread. What else do you suggest/find most helpful?
Nice! Haven't read that one myself
Suze has recently been confirmed to be from Switzerlan - so you're both right, kinda...
Are there many other suze recipies that would warent me buying a bottle?
Would Old Tom gin be misplaced here?
Also great with Cocchi Americano.
Epic Sub!
I reaaaaally want to make these but can't get Suze anywhere here :(
Same here ! Off to Amazon it is for me
how long will Lillet last when refrigerated?
A lot of people will say up to six months. At that point, you don't need to toss it; the flavor just tends to begin declining at that point (...by the refined tastes of some, but I think when mixed with something with a strong flavor profile like suze, my taste isn't refined enough to say that you can't use it for several more months beyond that). When in doubt, taste it and let your your own palate be the judge. If you can't enjoy it alone, it's probably not worth mixing with. But please take my opinion with a grain of salt.
I’m this drunk when I listen to hip hop and R&B
I wish Dolin had not changed the lead on the Blanc bottle
Can you make bloody mary
When in doubt where it´s from, check the label.
Always been my go to!
1 oz Plymouth gin
1 oz Cocchi Americano
1 oz Dolin Dry vermouth
Who is Marius?
Elephants Fly Marius is my producing partner
He’s the man behind the man behind the bar!
I prefer 45ml Plymouth, 30ml Lillet & 15ml Suze, think that Suze becomes overpowering otherwise.
I believe that Fernet should be replaced with the Suze...
You substitute suze for the campari, not the other way around. Sheesh. LOL
Wah wah waaaaaahhhhhhhhh 😂
Wait he couldn't find Campari 😅