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Happy Hour: Make the Negroni Bianco

Hilary Deutsch

March 18, 2016

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We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

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—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. Watch the step-by-step video below, as senior editor Elena North-Kelly stirs up a redux of this time-honored classic. 

Get the recipe. For more step-by-step video recipes, click here.

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.