The White Negroni—with its gentian liqueur and lighter style of aromatized wine—showcases a different side of a gin’s botanical profile from the classic version. In this take, a rosemary-infused bianco vermouth lends a piney character that brings The Botanist gin’s juniper notes to the forefront. A touch of elderflower liqueur rounds out the bitter gentian, while a dash of verjus ups the overall acidity.
- 1 1/2 ounces The Botanist gin
- 3/4 ounce gentian liqueur
- 3/4 ounce rosemary-infused bianco vermouth (see Editor’s Note)
- 1/4 ounce verjus
- 1/4 ounce elderflower liqueur
- Add all ingredients to a mixing glass with ice.
- Stir until chilled, then strain into a double rocks glass over a large cube.
- Garnish with a fresh elderflower.
Rosemary-Infused Bianco Vermouth
Combine 3-4 fresh rosemary sprigs and 6 ¾ ounces bianco vermouth in a container. Infuse at room temperature for 12 hours. Strain, bottle and store in the refrigerator.