White Negroni (cocktail)

The Negroni with the red taken out: gin, gentian liqueur such as Suze and Lillet Blanc in equal measure, stirred and served cold. Wayne Collins created it in 2001 at VinExpo in Bordeaux, and it caught on after Audrey Saunders put it on the menu at Pegu Club in New York. Expect something drier, more floral and more earthy than the classic, with the gentian bringing a bitterness that is root-like rather than orange. Negroni fans who find Campari too sweet tend to love it. It does depend on the bar stocking a gentian liqueur, so it is more at home in cocktail bars than hotel lobbies.