White Negroni

2 oz Gin
1 oz Lillet Blanc
34 oz Suze
Stir and strain.
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.
From other users
  • 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. — ☆☆☆
  • I made according to the Fatty Cue recipe. It's good, but not quite up to the standards of the Fitty. — ☆☆☆
  • Made with Cocchi Americano and Amere Sauvage, which was savagely assertive. Also threw in a few drops fennel bitters and a few drops saline. — ☆☆☆
  • 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! — ☆☆☆☆☆
  • 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 — ☆☆☆☆☆
  • Eher 6cl | 4cl | 3cl Verhältnis bzw 1,5oz | 1oz | 0,75oz 45ml | 30ml | 22ml
  • Made with 1.5 gin. Delicious! — ☆☆☆☆
  • Made 2:1:1 Results are a bit more bitter. — ☆☆☆☆☆
  • Used Cocchi Americano in place of Lillet Blanc — ☆☆☆
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Make this with Hayman's Royal

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's picture

Is the salers worth getting?

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...

I haven't had Suze, but I'm

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

Zachary Pearson's picture

Thanks for the update.

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's picture

I made this tonight as

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.

The variations(s) we like

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.


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>


Having played around with

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).