Happy Hour: Make the Negroni Bianco
Hilary DeutschHilary Deutsch
September 18, 2015
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The ruby-hued Negroni, which traditionally consists of equal parts gin, red vermouth, and Campari, is one of our all-time favorite cocktails. But as much as we love it, sometimes we crave something a touch more crisp and refreshing, but that still gives us that same zing of gin and the delicate combination of sweet and bitter—and that’s when Joe Campanale’s Negroni Bianco comes into play. As beverage director for a lauded group of Italian-centric restaurants in New York City, he shares a similar reverence for the drink and features a version at each of his establishments. Campanale’s Negroni Bianco has the standard gin base but switches it up with equal parts white vermouth and Cocchi Americano (a clear Italian aperitivo), and a few dashes of grapefruit bitters. With bright citrus notes and a subtle bitter edge, this aromatic cocktail might just be our new go-to drink order. Watch the step-by-step video below, as senior editor Elena North-Kelly stirs up a redux of this time-honored classic.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.