Negroni Bianco

By Rebekah Peppler

Published Feb. 12, 2020

Negroni Bianco
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Rating
4(293)
Comments
Read comments

The Negroni deftly toes the line between sweet and bitter. A pinch of salt helps navigate that balance, muting bitter edges and highlighting sweetness, all without actually tipping the drink salty. This variation swaps in blanc (also called bianco) vermouth for the classic’s red, but feel free to use whatever vermouth you like or have on hand.

Featured in: For a Better Cocktail, Reach for a Different Shaker

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 drink
  • Ice, as needed
  • 1ounce dry gin
  • 1ounce red bitter liqueur, such as Campari, Cappelletti or Contratto Bitter
  • 1ounce blanc vermouth
  • Pinch of flaky sea salt
  • Peel from 1 orange, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

163 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 120 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
293 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Geoff

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

Richard

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.

Jeff

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

Chris

I made this exactly as specified and thought it tasted like cough syrup as someone else mentioned. Re made it upping the gin to 1.25 oz, lowering vermouth to .75oz and nixing the salt and it tasted great/how I initially expected.

VP

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.

NancyB

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.