Bottled White Negroni

Kenzi Wilbur | Food52

Like all good stories should, the one about the Negroni’s origin involves rakish Italian nobility. Most accounts credit the recipe to one Count Negroni, a swashbuckling proto-boho who reportedly spent time as a rodeo cowboy in the United States. Compounding his wild ways, legend has it that back at a bar in Italy in 1919, he asked for a something like an Americano, but boozier. Swap gin for soda water, and presto, the Negroni. This version—pre-diluted and bottled for easy patio or party service—turns the original on its head substituting floral Lillet for sweet vermouth and gentian-based Suze for the bitter twinge of Campari.

Note: To bottle cocktails you’ll need a funnel, 187ml glass bottles, a crown capper and caps.



Yield: 1 quart

  • 12 ounces gin
  • 6 ounces Suze
  • 8 ounces Lillet Blanc
  • 6 1/2 ounces filtered water

  1. Combine all ingredients in a large container, cover and chill overnight.
  2. Using a funnel, pour chilled cocktail into five 187 ml glass or crown-cappable bottles.
  3. Cap and return to refrigerator until ready to serve.
  4. Bottled cocktails will store refrigerated for at least one week and up to two.
Editor's Note

Always taste test cocktail before bottling to make sure dilution and ingredient ratios taste balanced.