On the quest for the perfect Negroni and its countless variations, I discovered this text, The Negroni: A Love Affair with a Classic Cocktail, by Matt Hranek.
This book covers The Essential Components: the Bitter, the Vermouth, the Gin, the Garnish and the Ice. The Equipment; the Glassware and the Barware.
And, the Recipes: The Author’s Negroni (New York); The Americano (Milan); The Negroni Sbagliato (Milan); The William Brown Negroni (Porto Ercole); The Teller ((Porto Ercole); Il Professore (Naples); Il Chierichetto (Sicily); Barrel-Aged Negronis with Dried Figs (Greece); Il Negroni Vecchio (the original); El Negroni de Juárez (Rome); La Reina de Roca (Rome); The Buñueloni (Spain); The Rum Negroni (Barbados); The Amber Negroni (use of Cynar instead of Campari); The Londinium Negroni (London); The Special Agent Negroni (Bond, James Bond); The Fergoni (London); The Bristol Paris Negroni (Paris); The Tunnel (Paris); The Boulevardier (Paris); The Boulevardier 29 (Paris); Damon Boelte’s Negroni (New York); The Negroni Frappé (New York City); The Old Pal (New York City); The Cardinale (New York City); The Negroni Bianco (New York City); Fist of Dollars (Houston); The Sbagliato Royale (New York); The Mezcal Negroni Blanco (New York City).
One not included in the book is this one, the…
White Negroni
1 ounce London dry gin
1 ounce Suze
1 ounce Lillet blanc
1 grapefruit twist, for garnish
Serves 1
Directions:
• Add the gin, Suze, and Lillet a cocktail mixing glass. Fill glass halfway with ice and stir briskly until well-chilled.
• Strain into a chilled coupe glass. Express the oils from the grapefruit zest over the top of the cocktail by squeezing the zest-colored side down over the cocktail to spray the oil over the top of the drink, then drop the grapefruit twist into the glass.
© Leite’s Culinaria
