I found this recipe in a New York Times cocktail book at my in law’s house. Not too bad
Looks good! I guess it is a bit less sweet than the version with sweet vermouth then?
this post was submitted on 02 Feb 2026
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You’re right. The only sweetness I really got was from the orange peel, which was a nice contrast to the Campari
What a gorgeous picture!
Text OCR:
NEGRONI BIANCO by REBEKAH PEPPLER
February 7, 2020
YIELD: 1 DRINKThe Negroni deftly toes the line between sweet and bitter. A pinch of salt helps navigate that balance, muting bitter edges and highlighting sweetness, all without actually tipping the drink salty. This variation swaps in blanc (also called bianco) vermouth for the classic’s red, but feel free to use whatever vermouth you like or have on hand.
- Ice, as needed
- 1 ounce dry gin
- 1 ounce red bitter liqueur, such as Campari, Cappelletti or Contratto Bitter
- 1 ounce blanc vermouth
- Pinch of flaky sea salt
- Peel from 1 orange, for serving
- Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.