Buzz
It’s officially Negroni season. How do I know? Simple—I just check my inbox, where a slew of press releases inform me. I adore the classic three-ingredient cocktail and enjoy it throughout the year, but the so-called ‘season’ is more of a marketing strategy by the Campari company, leaving the gentian-forward White Negroni out of the spotlight.
The White Negroni, typically made with Suze and Lillet rather than Campari and vermouth, still offers a bittersweet, vibrant hue, but its bitterness comes from gentian, and the color leans toward a bold yellow. Gentian, while quite harsh on its own, is a key ingredient in many cocktails, particularly bitters. Suze and Avèze are prime examples of this, being unapologetically gentian-forward, yet they blend beautifully with gin.
Describing the flavor as 'dirty candy' might sound odd, but it's meant as a compliment. These liqueurs are earthy, grassy, and sweet in the best way. If you’re easing into gentian, Avèze is a great starting point—it was even called 'Suze Lite' by the kind gentleman at the liquor store. To whip up a White Negroni, you’ll need:
1 1/2 ounces gin
3/4 ounces Suze or Avèze
3/4 ounces Lillet
Combine all ingredients in a stirring glass filled with ice and stir until thoroughly chilled. Strain into a coupe glass or a lowball with a large ice cube, depending on your Negroni preference. (Personally, I’m a fan of the rocks, but feel free to make it your own.)
