The mix of equal parts of sweet red vermouth, Campari, and gin means it is a balance of sweet, bitter, and herbal. Translation: it’s an extremely food-friendly cocktail.
But even the best things are worthy of a riff every now and then. In the case of a Negroni one riff, we turn to often is the white Negroni.
The White Negroni was said to have been created by London mixologist, Wayne Collins, back in the early 2000s and he stirred together bitter Suze liqueur, the French aperitif Lillet, and gin. That version is a modern classic but we don’t find it to be particularly food-friendly.
Enter our take on the white Negroni made with dry white vermouth, Cocchi Bianco aperitif, and a London style (read: herbaceous and juniper-y) gin. The result is a cocktail that lives on the taste spectrum between a refreshing Gin & Tonic and a Vermouth & Soda.
Yes, those are both the go-to cocktails for tapas in Spain because they’re both very food-friendly. As such this cocktail is refreshing, balanced, and pretty much begging to be served with your next meal.
A Word About The Liquors
Heads up that we made this recipe during our Cooking Club Cocktail Party class. So, if you want to see it made step by step -- and get a glimpse of the menu we'd pair this with -- go ahead and watch the recording of the class!
Make The Cocktail: Fill a cocktail mixing glass two-thirds of the way with ice, then add all the liquor. Stir with a bar spoon until the mixing glass is chilled, about 15 to 20 seconds. Place a Hawthorne strainer on the mixing glass, then strain the cocktail into a rocks glass filled with ice.
Serve The Cocktail: Top with an orange twist or a slice of orange, and serve.
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