White Negroni

2 oz Gin
1 oz Lillet Blanc
34 oz Suze
Instructions
Stir and strain.
Notes
White Negroni (Fatty 'Cue) - 1 1/2 Plymouth gin, 3/4 Cocchi Americano, 1/2 Perruchi Dry vermouth, 1/4 Cynar, 2 dashes celery bitters, with a fennel (frond?) garnish.
From other users
  • I made according to the Fatty Cue recipe. It's good, but not quite up to the standards of the Fitty. — ☆☆☆
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7 Comments

Make this with Hayman's Royal

Make this with Hayman's Royal Dock Navy-strength Gin, Cocchi Americano, and Salers Aperitif Gentiane Liqueur in lieu of Suze. Quite nice, although a bit sweet, and much less bitter than a regular Negroni. I would reverse the Lillet / Suze ratio next time for a somewhat drier and more bitter balance, or consider splitting the Cocchi Americano with dry vermouth.

bza's picture

Is the salers worth getting?

Is the salers worth getting? I saw Frederick said it was better than Suze, but I haven't had that yet so I'm unclear...

I haven't had Suze, but I'm

I haven't had Suze, but I'm enjoying it. Mixed it with gin and lemon tonight for a nice bitter-tinged cocktail.

Actually this drink was

Actually this drink was created by Wayne Collins as verified with him & Audrey Saunders, and as attributed in the PDT cocktail book.

Zachary Pearson's picture

Thanks for the update.

Thanks for the update. Changed the gin amount from 1.5 to 2 oz to reflect the PDT book. Added date and corrected originator information from Pegu Club to Wayne Collins.

Zachary Pearson's picture

I made this tonight as

I made this tonight as follows: 1 oz St. George Rye Gin, 1 oz Dolin Dry, 1/2 oz Cocchi Americano, 1/2 oz Suze, 5 drops Bittermens Hopped Grapefruit bitters. Stir/strain/up. There's an oily pineapple note to the gin that made me think of enhancing it with the Cocchi, and the Dolin and Suze play well together.

The variations(s) we like

The variations(s) we like best are:

2 parts gin (London dry-ish)
1 part Suze OR Aveze OR Salers
1 part Kina l'Avignon d'Or OR Bianco vermouth OR Cocchi Americano OR Lillet Blanc

Stir with ice, strain into a chilled coupe, garnish with a lemon peel.
The different aperitifs make for nice variations.