White Negroni（ホワイト・ネグローニ）
A Negroni bleached of its red — Suze and Lillet step in, and the bitterness turns herbal.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gin | 30 ml |
| Suze | 30 ml |
| Lillet Blanc | 30 ml |
Total volume (pre-dilution)
1 : 1 : 1
- 01
Add all ingredients to a mixing glass filled with ice.
- 02
Stir until well chilled.
- 03
Strain over fresh ice in a rocks glass. Express lemon twist.
Garnish — Lemon twist
02Taste profile
- Sweetness
- 52Moderate
- Sourness*
- 0Faint
- Bitterness
- 70Strong
- Fruitiness
- 42Moderate
- Herbal*
- 46Moderate
- Alcohol
- 62Strong
- Crisp
- 52Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
2001, VinExpo in Bordeaux. London bartender Wayne Collins improvised for a friend whose minibar lacked both Campari and rosso vermouth: Suze for the bitterness, Lillet Blanc for the wine, gin to hold it up.
The drink wandered for a decade in the shadow of its parent. It was the 2010s vermouth revival — and Audrey Saunders' version at Pegu Club — that made bartenders take it seriously.
Unlike the Sbagliato, the White Negroni is a deliberate construction: a French translation, not a mistake.
Sources — Difford's Guide · PUNCH · Imbibe
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Wayne Collins' spec
Wayne Collins · 2001 · Person · unverified
- ⅓ gin
- ⅓ Suze
- ⅓ Lillet Blanc
- Lemon twist
Stir, serve over ice.
Equal parts — the VinExpo improvisation that became canonical.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Ingredients
Spirits
People
