Negroni Bianco
Gin, bianco vermouth and Luxardo Bitter Bianco in equal parts, stirred over a big rock. The all-Italian white Negroni — gentler than the Suze version, with the classic's bitter-orange and gentian in a clear glass.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Add the gin, bianco vermouth and Bitter Bianco to a mixing glass.
Fill with ice and stir for 25 seconds.
Strain over a large ice cube in a rocks glass.
Express a lemon twist over the top and drop it in.
A thoughtful finish
- Bianco vermouth, not dry; its sweetness balances the bitter.
- A grapefruit twist is a good alternative.
- Serve it up in a coupe for a drier, colder version.
Common mistakes
- Dry vermouth, which leaves it thin and bitter.
- Shaking.
- Confusing it with the Suze-based White Negroni.
A few good questions.
What does a Negroni Bianco taste like?
A Negroni's bitter orange and gentian, softer and more floral, in a clear glass.
Negroni Bianco or White Negroni?
The Bianco uses Italian bianco vermouth and Bitter Bianco; the White Negroni uses French Lillet and Suze and is earthier.
What is Bitter Bianco?
Luxardo's colourless bitter aperitivo, 30%, with the same botanicals as its red.
Which gin?
A London dry; a floral gin leans into the bianco vermouth.
Variations
- Negroni — Gin, Campari and sweet vermouth.
- White Negroni — Gin, Lillet and Suze.
- Boulevardier Blanc — Bourbon, blanc vermouth and Suze.
- Contessa — Gin, Aperol and dry vermouth.
Where it comes from
c. 2015 · Italy / United States
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
Luxardo released Bitter Bianco in 2015, a colourless version of its red bitter with the same bitter orange, gentian and wormwood, and the Negroni Bianco followed at once: gin, bianco vermouth and Bitter Bianco in equal parts, stirred, with a lemon twist — a white Negroni made entirely from Italian ingredients, where Wayne Collins’s 2001 White Negroni used French Lillet and Suze. It is closer in flavour to the red Negroni than the Suze version is, since the bitter is the same family, but softer and more floral because of the bianco vermouth. Some bars use Campari’s own white cousin or a bianco bitter from Nardini or Cocchi. A grapefruit twist suits it as well as lemon.
Sources
- Luxardo, Bitter Bianco launch, 2015 (producer)
- Difford's Guide, Negroni Bianco, 2016 (reference)
- Punch, White Negroni Variations, 2018 (reference)
Strength. About 1.5 US standard drinks at an estimated 25% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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