White Negroni

October 28, 2013
3 Ratings
Photo by Molly Wizenberg
  • Serves 1
Author Notes

Recipe courtesy of Kenaniah Bystrom, bar manager of Essex. —MollyandBrandon

What You'll Need
  • 1 1/2 ounces gin
  • 1 ounce Cocchi Americano (or Dolin Blanc vermouth, or any dry vermouth)
  • 1/2 ounce Salers Aperitif (or Suze)
  • 1 lemon twist, for garnish
  1. Measure ingredients into a mixing glass or mason jar. Add ice, and stir for 15 to 20 seconds. Strain into a coupe or martini glass. Garnish with a lemon twist.

See what other Food52ers are saying.

Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.

1 Review

DJ D. July 3, 2015
Nothing like a Negroni, but it is intriguing and complex, so I'd make it again. (I used Noilly Prat white and Suze.)