Sother Teague’s White Negroni was a notable entry in our blind tasting of 10 White Negronis. The most bitter of the bunch (unsurprising from a bartender whose tagline is “I ♡ bitters”), the recipe calls for an ounce and a half of gin, three-quarters of an ounce of Suze and an equal measure of dry vermouth, finished with a few dashes of chamomile bitters and a lemon twist. Brad Thomas Parsons, himself a bitters aficionado, thought it might read as “aggressively bitter for the average drinker,” but it did not put off the judges.
- 1 1/2 ounce gin, preferably Beefeater
- 3/4 ounce Suze
- 3/4 ounce dry vermouth, preferably Dolin
- 1 dash 18.21 chamomile bitters
Garnish: expressed lemon twist
- Combine all ingredients in a mixing glass filled with ice and stir briefly just to chill without adding much dilution.
- Strain into a rocks glass over a large ice cube.
- Express a lemon twist over the surface then insert into the glass.