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White Negroni

2 oz Gin
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Suze
Instructions

Stir and strain.

Notes

White Negroni (Fatty 'Cue) - 1 1/2 Plymouth gin, 3/4 Cocchi Americano, 1/2 Perruchi Dry vermouth, 1/4 Cynar, 2 dashes celery bitters, with a fennel (frond?) garnish.

Cocktail summary
Created by
Wayne Collins, London
Year
2002
Is an
authentic recipe
Reference

http://forums.egullet.org/index.php?/topic/105844-suze-the-topic/

Curator
Not yet rated
User rating
4 stars
(44 ratings)
Yields Drink

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From other users
  • Made with 1.5 gin. Delicious! Also made a version with 1.5 gin, .75 st. germain (i didn't have lillet), .75 suze - very enjoyable. (st. germain is sweeter, so I lowered the st. germain portion, and I upped the suze) — ★★★★
  • Tried 2 Mahon/1 Salers/1 Cocchi Americano and the same with Botanivore for the gin. Neither convinced me although both were pleasant. Will try St. George rye as well.
  • Used Cocchi Americano in place of Lillet Blanc — ★★★
  • Made 2:1:1 Results are a bit more bitter. — ★★★★★
  • Made mine with gin (1.5 oz) from Majorca, with strong touches of lavender and rosemary, Lillet (0.5 oz) and a genepy from Liquori Palent (0.5 oz). Excellent! Summer, indeed!
  • Eher 6cl | 4cl | 3cl Verhältnis bzw 1,5oz | 1oz | 0,75oz 45ml | 30ml | 22ml
  • Made with Cocchi Americano and Amere Sauvage, which was savagely assertive. Also threw in a few drops fennel bitters and a few drops saline. EDIT: 5:4:4 Bluecoat gin:Salers:Dolin blanc on a rock with a lemon twist worked well for me; I liked Salers' less aggressive (and cacao-tinged) quality.
  • Twist on Classic Negroni. Many recipes exists. A less bitter version is the next taken from Serious Eats: 1 1/2 ounce gin 1 ounce Dolin Blanc vermouth 1/2 ounce Cocchi Americano lemon twist, for garnish
  • I made according to the Fatty Cue recipe. It's good, but not quite up to the standards of the Fitty.
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Comments
Dan commented on 6/25/2012:

Make this with Hayman's Royal Dock Navy-strength Gin, Cocchi Americano, and Salers Aperitif Gentiane Liqueur in lieu of Suze. Quite nice, although a bit sweet, and much less bitter than a regular Negroni. I would reverse the Lillet / Suze ratio next time for a somewhat drier and more bitter balance, or consider splitting the Cocchi Americano with dry vermouth.

bza commented on 6/25/2012:

Is the salers worth getting? I saw Frederick said it was better than Suze, but I haven't had that yet so I'm unclear...

Dan commented on 7/01/2012:

I haven't had Suze, but I'm enjoying it. Mixed it with gin and lemon tonight for a nice bitter-tinged cocktail.

FrogPrincesse commented on 5/08/2013:

Actually this drink was created by Wayne Collins as verified with him & Audrey Saunders, and as attributed in the PDT cocktail book.

Zachary Pearson commented on 5/11/2013:

Thanks for the update. Changed the gin amount from 1.5 to 2 oz to reflect the PDT book. Added date and corrected originator information from Pegu Club to Wayne Collins.

Zachary Pearson commented on 7/04/2013:

I made this tonight as follows: 1 oz St. George Rye Gin, 1 oz Dolin Dry, 1/2 oz Cocchi Americano, 1/2 oz Suze, 5 drops Bittermens Hopped Grapefruit bitters. Stir/strain/up. There's an oily pineapple note to the gin that made me think of enhancing it with the Cocchi, and the Dolin and Suze play well together.

Norm commented on 10/14/2014:

The variations(s) we like best are:

2 parts gin (London dry-ish)
1 part Suze OR Aveze OR Salers
1 part Kina l'Avignon d'Or OR Bianco vermouth OR Cocchi Americano OR Lillet Blanc

Stir with ice, strain into a chilled coupe, garnish with a lemon peel.
The different aperitifs make for nice variations.

MOJO1229 commented on 10/27/2016:

<p>
Goodness! For a drink with only three ingredients, this cocktail has generated a lot of comments. Well, let me add one more. I used 2 oz of a topshelf gin, 1 oz of Cocchi Americano, and 1 oz of Salers. Based on earlier comments, I had a hunch the resulting drink would be on the sweet side, which it was. So I did one simple thing that I did not see mentioned in any of the comments, but which I thought would take away some of the excess sweetness: I used a good-sized lemon twist. Sure enough, the expressed lemon oil from the twist did the trick. So, my suggestion is, regardless of how much you put in of whatever it is, finish up with a good-sized lemon twist. You'll be surprised at the positive difference it'll make in the drink.</p>

cslye commented on 7/28/2016:

Having played around with different recipes, I'm prepared to assert that this drink -- as a Negroni variation -- works best with Dolin Blanc, not Lillet or Cocchi Americano. (Not Dolin Dry, to be clear!)

If you're a Negroni purist and stick to the 1:1:1 recipe, then I think doing the same here  (1 gin, 1 Suze, 1 Dolin Blanc) is a reasonable (and enjoyable) sibling. Personally, I'm skeptical of Negroni recipes which increase the gin proportion, but I'll say that dialing back the Suze here isn't a crazy idea. That will be a later experiment.

I mean, the Suze can be pretty assertive, but let's face it: Campari in the basic Negroni recipe is pretty assertive too (and that's what I like about it).

noksagt commented on 4/18/2017:

It bothers me slightly that white negronis are vibrantly yellow (like Suze).  Good drink, though.