In the beginning, there was the Milano-Torino. That duo — of Campari and sweet vermouth — was fortified with gin, and begat the Negroni. The Negroni — known around the world — spurred countless other riffs. Some were made with American whiskey — hello, Boulevardier — and other spirits switched in for the gin. Then, in the second golden age of the cocktail from the late 1990s onwards, enterprising bartenders saw fit to stretch the bounds of the Negroni further than ever.

One such riff was the White Negroni, from the late UK bartender Wayne Collins. Created by Collins in 2001, he used Lillet Blanc, gentian liqueur (Suze, for instance) and dry gin to create a Negroni-like drink without the distinctive red colour.

It hit all the key points a good Negroni does — gin botanicals dancing with vermouth, bitterness present thanks to the gentian liqueur.

That White Negroni has spawned further experimentation — such as with this Italiante twist from Italicus. It sees dry vermouth and gin partnered with Italicus, a light bitter-sweet bergamot liquor from Italy. There’s a little sweetness here, some pleasant citrusy bitterness too, and savoury Sicialian green olives to garnish give the drink a moreish, salty finish.

Negroni Bianco

Ingredients

1. 30ml Italicus
2. 30ml dry vermouth
3. 30ml dry gin

Instructions

1. Add each ingredient to a large rocks glass.
2. Add a big cube of ice, and stir.
3. Garnish with Sicilian green olives.

Contact your Amber Beverage representative for more information about Italicus, or visit amberbev.com.au.