N°2THE WHITE NEGRONI
In 2001, Wayne Collins created a new edition of the classic from Italy. Inspired by French influences, he replaced red vermouth with the white variety and thereby added a bit of lightness to the drink. La vie est belle!
- London Dry Gin
- Italian Bitter Bianco
- Vermouth Americano
How to prepare
Costs can be recorded in the cash register to the nearest cent. The table of measurements enables immediate status control in the restaurant or in the stockroom.
Developed with restaurateurs and bartenders for restaurateurs.
Anyone can use it – regardless of whether an intern, apprentice, chef de rank or bartender. The guests always have a consistent, positive experience.
Opportunity / Upsells
Guests can take the cocktail experience home and enjoy it with friends. They will tell of their visit to your location at the same time.
White Negroni - N°2 The White Negroni
The White Negroni colorless, but not pale, is now a neo-classic. The endlessly intriguing blend of gin, vermouth bianco (Americano) and bitter bianco, which we’ll discuss in more detail later, brings the difference to its classic relative, the Negroni. At Ardent BATCH, our mission is to bring it to market as a bottled cocktail, ready to serve – and to perfection.
Barman Wayne Collins developed the Negroni twist in early 2001. It may be somewhat surprising, however, since it was actually a time when even the Negroni was still mostly a shadowy existence and also at the same time the rebirth of the bar was in its infancy. Wayne Collins began his bar career back in 1991 in the bar called Royale, which subsequently became one of the defining figures of the London bar scene and subsequently collaborated, among others, with Dick Bradsell, famously the inventor of the Espresso Martini as well as the Bramble.
This means for the N°2 The White Negroni, which is already in the bottle with a perfect balance: Put ice cubes in a Rocks glass (tumbler), pour White Negroni into the glass, stir until cold, garnish with a grapefruit zest and enjoy.
The ingredients of our N°2 The White Negroni
The individual spirits that make the White Negroni the Bottled Cocktail also already speak for themselves.
The history of gin begins in the 12th century, when Italian monks learned the art of distilling spirits and began to use alcohol as a base for medicine they developed. Many of these medicines were based on the healing properties of juniper berry. This already shows the flavoring of alcohol with juniper berries.
But the real success story began in the 15th century with Dr. Franciscus Sylvius de la Boe, who combined alcohol with juniper berries to cure kidney ailments and tropical fever suffered by Dutch settlers in the Dutch East Indies. He called his invention “Genievre”, the French word for “juniper”.
It wasn’t long before gin was able to overcome the counter of the pharmacy and conquer a permanent place on the bar tables – and as a drink at that. In addition, the name was shortened to “Genever” or “Jenever”. The British troops, who fought in Holland in the 17th century, took the “Genever” with them to England and simply called the drink “Gin”.
In the 18th century, taxes were raised on all imported spirits and taxes were lowered on domestic spirits. More and more distilleries produced in backyards and only a few produced a high quality gin. This, combined with rampant overconsumption, led to the rise in deaths in London. Between 1729 and 1751, the eight laws (Gin Acts) were finally brought into being. The breakthrough was the law that forbade distilleries to produce less than 1800 liters of pure alcohol. This paved the way for the brands we know today. Gordon’s began in 1769, Plymouth in 1791, Beefeater in 1820 and Tanqueray in 1830.
With the expansion of the Empire into India, malaria became a problem. The medicine tonic, which was taken to prevent the disease, was incredibly bitter due to the active ingredient quinine. To make it more drinkable, gin and usually a lemon were added. This created a legendary drink and the gin and tonic was born.
It was not until 2008 that the minimum production of 1800 liters prescribed in the Gin Act of 1751 was lifted. As a result, production of smaller batches of gin was possible again for the first time in more than 250 years. New gins entered the market, which also led to a shift in flavor boundaries.
We use for our N°2 The White Negroni a gin which brings a long history. The Italian company Luxardo, which provides us with the raw material, has been producing this gin since 1833, which brings notes of cardamom, bitter orange, cinnamon, angelica, licorice and, of course, juniper, perfectly incorporated in the White Negroni.
But there is more to a White Negroni and also to a Bottled White Negroni, which is ready to drink, than just gin. Vermouth plays an enormous role in this classic of cocktail culture.
Vermouth is by legal definition a flavored wine with a minimum of 14.5% volume and a maximum of 22% volume alcohol. “Wine aperitif” or “vermouth wine” or “vermouth” usually replaced the term “flavored wine”.
With the secrets of Alessio of Piedmont, the popularity of herbal wine gained a whole new dimension. Now the Piedmontese not only recorded his discoveries in writing, but also eagerly practiced making the flavored, fortified wines himself. Quickly, numerous imitators found themselves in the tradition of Alessio and also began to refine their wines. The Duchy of Savoy stood out as the center of this development. In 1563, Emmanuel Philibert, then Duke, moved the political headquarters from Chambery to Turin, where the broad middle class was a welcome audience for pleasure and culture. Today both are known as protected origin for vermouth wine. The whole region was blessed with local wine of the first quality, flourishing trade and economic pouvoir. Chambery and Turin developed into the most relevant agglomerations in the history of herbal wine. This was the birthplace of vermouth culture.
The wine, which accounts for more than 75% of the flavor of a vermouth and is thus formative for the character, is usually kept neutral to provide an open playing field for the flavor-giving component of the herbs. However, there are also producers or individual vermouth producers who deliberately focus on characterful wines with distinctive aromas to achieve special flavors.
Obtaining alcoholic extracts from herbs by maceration, digeration or percolation is the most common method of adding them to wine.
There are many possibilities for “spraying” and each producer swears by his own home recipe. In general, it should be said that pure ethanol (96% vol.) is the cheapest option, but the most unspectacular in terms of taste. What could be closer to vermouth than to use the extraction of valuable wine and / or pomace spirits, helping to shape the character.
It is mostly sweetened with sucrose, also known as beet sugar. Regardless of the type of added sugar, the content of the same must be declared.
For our N°2 The White Negroni we use the Cocchi Americano. Cocchi Americano inherently represents the characteristic of union between wine and liqueur, being a wine to which is added a small amount of bitter alcohol from the infusion of fine herbs and spices: White wine, sugar, herbal infusion and spices in alcohol, especially flowers and leaves of gentian, mugwort, cinchona bark, bitter orange peel, elderberry and more. To make the Americano Cocchi, the white wine is flavored with the extracts obtained from the cold infusion in alcohol and then refined to balance the notes and flavors of the spices – the perfect vermouth for our N°2 The White Negroni Bottled Cocktail.
The third base of our White Negroni in the bottle is the bitter, more precisely the Bitter Bianco, which is a highly aromatic flavor carrier, one could also say flavor enhancer. Produced by extracting roots, barks, seeds, herbs, fruit peels and seeds, flowers, spices as well as botanicals in high-proof alcohol. The minimum alcohol content of bitter flavored spirits or bitters is 15% by volume.
For our Bottled White Negroni we use the Bitter Bianco of the Luxardo brand. Luxardo Bitter Bianco shares with Luxardo Bitter the same infusions of bitter herbs, aromatic plants and citrus fruits. Before the blending process, however, most of these infusions are distilled, a process that makes the color transparent and slightly alters the flavor profile. At the end, an infusion of Roman absinthe (wormwood) is added to enhance the bitter taste and give the product its ivory color. This Bitter Bianco is the perfect third ingredient for our Bottled White Negroni.
Bottled and produced our Bottled White Negroni 100% in Austria, near the beautiful Mozart city of Salzburg. Batched with exclusively Italian ingredients from Italian family businesses.