White Negroni Sour

Orlando Franklin McCray | New York City

photo: Lizzie Munro

In this fluffy take on the modern classic, Orlando Franklin McCray swaps the traditional Lillet Blanc for quinquina, which adds spice, depth and a subtle bitterness. Lemon juice and a vegan foaming agent (in lieu of egg white) bring the drink firmly into sour territory.

Ingredients

Serving: 1

  • 1 1/4 ounces gin, preferably Cadenhead’s Old Raj 55% ABV
  • 1 1/4 ounces gin, preferably Cadenhead’s Old Raj 55% ABV
  • 1 1/2 ounces blanc quinquina, preferably Mattei Cap Corse Blanc
  • 1 1/2 ounces blanc quinquina, preferably Mattei Cap Corse Blanc
  • 3/4 ounce Suze
  • 3/4 ounce Suze
  • 1/2 ounce cane sugar syrup (1:1, cane sugar:hot water)
  • 1/2 ounce cane sugar syrup (1:1, cane sugar:hot water)
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 7 drops Ms. Better’s Bitters Miraculous Foamer
  • 7 drops Ms. Better’s Bitters Miraculous Foamer

Directions
  1. Combine all ingredients in a cocktail shaker with four or five ice cubes.
  2. Shake for 30 seconds then strain into a chilled rocks glass with ice.

Tagged: gin, Negroni, Suze, White Negroni

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