Cocktail of the Month?
Really, it’s just a way to force me to write at least 1 post each month and have a consistent framework to do that in. Each month, I’ll publish 1 recipe that will include:
(At least) 1 Ingredient you probably already have in your home bar
1 Ingredient you’ll likely have to go out and buy
1 Ingredient you’ll likely have to make yourself
Each CotM will be an original recipe by me (or at least, it will be to my knowledge - I’m not taking these recipes from anywhere directly). And next month, I’ll always try to use what I told you to buy and make this month so that you always have 2 recipes for each Ingredient.
I’ll start off describing the finished drink, then dive into each Ingredient (including what to buy or make), and finish off with the actual recipe. So, let’s get into it!
The Cocktail - Negroni Bianco
I thought this was a fitting way to kick off this new series since the first blog I ever wrote for MI was on the classic Negroni. My goal with a White Negroni is to keep the same spirit of the classic - a spirit-forward, herbaceous, and fruity drink that’s viscous with syrup but finishes mostly dry.
This version achieves that by swapping the sweet vermouth for a dry one that still has a complex herbal body and swapping the Campari for Luxardo Bitter Bianco, which to me drinks with much more grapefruit than orange as the citrus flavor.
This is definitely still a Negroni, but it’s brighter than what you’re used to.
What You Have - Gin, Dry Vermouth
Any combination of Gin and Dry Vermouth you have on hand that makes a Martini you enjoy will work great here. For me, that means a juniper-y Gin like Plymouth and a very herbaceous vermouth like Dolin. They’ll be going into the cocktail in equal parts, so no need to overthink the magic ratio of gin to vermouth for a perfect martini.
Remember, not all “white” vermouths are dry, and you’re looking for dry here!
What to Buy - Luxardo Bitter Bianco
This should be easy enough to find where you’d find any other amaro (i.e. not far away from Campari on any liquor store shelves). The “bianco” is really more for effect than anything else;I haven’t done a side-by-side, but even Luxardo’s own marketing doesn’t purport that the white version is much different than their full-color bitter save for the presence of wormwood here.
Like most amari, exactly what’s in this one is a secret you’re unlikely to ever learn. Overall, though, you can treat Bitter Bianco as a 1-to-1 replacement for Campari and likely be happy with the results. You’ll get a bit less syrup and orange, and a bit more herb and grapefruit. To me, that feels lighter and matches the color which is fun.
What to Make - Saline Solution
You salt your food to make it taste better, and you should do the same to your cocktails. It’s really that simple. The problem is, just adding salt crystals to your shaker or mixing glass won’t do the trick, and adding a salt rim to every drink is both a pain and overkill. Enter a simple saline solution.
Making a saline solution is a lot like making a simple syrup, but its faster, easier, and (likely) in a smaller quantity. I make mine at 25% saline, which means I measure out some salt and then add 3 more of that same measure of water. Heat the mixture on the stove on low, stir frequently, and make sure it doesn’t boil. Once the mixture is fully clear, kill the heat and store in a dropper bottle. I’ve had these for years and they work just fine. Even better, this stuff will basically keep forever (unlike a syrup).
Adding a few drops of this solution into most of your cocktails will elevate the sweeter and earthier flavors in the drink. It shouldn’t taste salty, it should just taste more. Be careful, though - a little goes a long way with this stuff.
The Recipe
This is as easy as it comes - just like the original, the Negroni Bianco is 3 equal parts (and a few drops of salt):
1 oz Gin
1 oz Dry Vermouth
1 oz Bitter Bianco
~5 drops Saline Solution
Add all of this together in a mixing glass with ice and stir for a good long while. Strain into a chilled glass, preferably without ice. It doesn’t need a garnish, but if you want one I recommend an expressed lemon peel.
And that’s it! I’ll be back next month at the latest with another recipe, and I’ll try to drop a few other quick recipes with these Ingredients along the way.