Negroni Bianco

This is a recipe for Negroni Bianco - named as such because it uses bianco vermouth instead of the sweet vermouth found in traditional Negronis. It is not a white Negroni, which is a different thing. This is all included in the description but it seems many didn’t read it. Bianco vermouth tends to fall somewhere in the middle between dry and sweet vermouths. It’s quite pleasant and works well in a Negroni IMO! The salt is a nice added touch. Don’t make this if you don’t like Campari I suppose.

I've made this using Campari, but found the bitterness too strong for my taste. I tried again using Cappelletti in place of the Campari, along with a botanical gin and Spanish white vermouth. I added cocktail olives (Spanish Manzanilla) in place of salt, and a wedge of Cara Cara orange. A perfect warm-weather cocktail. Not bitter, not sweet, just perfect.

The Negroni is an alchemist's dream come true. There are so many ways to take the drink because it is a combination of 3 unique vectors: 1. The gin (botanical) - all gin's are not the same! Find a gin with the flavor profile you like. I like The Botenist. 2. The bitter - I'm not too fond of Compari, try Amaro Montenegro or even Aperol 3. The vermouth - I cut back a little on the vermouth, but you-do-you The key is to have your "favorites" in each group, then play around.

I can confirm that I was unimpressed.

I made this tonight with Bluecoat gin, Cappelletti, and Spanish white vermouth. Garnished with small wedge of Cara Cara orange. I am not a martini drinker - they taste too “booze-y” to me - but this was tasty. Potent though, so must be sipped gently! Definitely something to make for guests on a summer evening. And as others mentioned, it’s a lovely color.

This is a lovely light drink— if you like the bitterness of Campari. A nice light switch from a regular negroni. The salt is good too.

Suze is the answer.

Delightful. All of the elements, the Campari, the orange peel, the salt, work together beautifully. I suspect that those who don't like it are responding to the bitterness of the Campari. My husband didn't like it for that reason.

I really liked these. They're as beautiful as pictured. Delicious.

I've used the following and gotten good reviews so far: 1 1/4 oz gin 1 oz sweet vermouth 3/4 oz Campari

I am so happy this article has been written! Ever since reading about adding salt to drinks with fruit juice in David Arnold's book I have been dutifully doing it until recently I tried some side by side experiments and I found I favored the non-salted versions by a MILE. Adding salt sounds so smart and obvious, but in actual practice I thought it dulled flavors and even when I only added a tiny bit it added a noticeable saline quality which didn't really go. Anyone else have this experience?

Served it up at a dinner party last night. Needless to say Jennifer was unimpressed. Tasted like expired cough syrup. Sweetness of the Campari and the salt don't jive.

I use Salers instead of Campari. It's bitter, but it's clear. The Negroni is clear rather than red.

I’m interested in the salt angle, but the Negroni biancos I’ve enjoyed use Suze or the equivalent rather than Campari.