The Cocktail Classic event hosted by Raleigh Magazine was an exciting challenge for me and nine other nominees vying for the prestigious title of Bartender of the Year in Raleigh, NC. When I drew the Negroni as my designated classic cocktail and was paired with the zesty Sutler's Gin from Winston-Salem, renowned for its bold citrus profile, I knew I had my work cut out for me.
The Negroni, a beloved staple among cocktail enthusiasts, often poses a bit of a conundrum for those unaccustomed to its bitter edge. Given the event's diverse audience and the steep ticket price, I felt compelled to create a version that would appeal to a wider range of tastes.
Drawing inspiration from the traditional white Negroni—typically composed of Gin, Suze, and Lillet Blanc—I decided to craft a variation that would suit the occasion. However, the elusive Suze was nowhere to be found in my area, prompting me to substitute it with Luxardo Bitter Bianco.
The crux of my innovation lay in the infusion process. I introduced Chamomile and Cardamom to infuse a comforting warmth into the Lillet. Additionally, a surprising touch of seaweed in the dry vermouth added a subtle salty umami essence, resulting in a beautifully balanced drink that exuded sophistication, akin to a refined, boozy white wine.
The reception for this unique concoction was overwhelming. It earned a spot on CBS 17's "My Carolina," secured a feature in Raleigh Magazine, and even found its place in a cocktail book. The dried seaweed garnish wasn't just a visual addition; it played a pivotal role in rounding off the medley of flavors, transforming the cocktail into an inviting and harmonious libation.
If you've ever been hesitant to delve into the world of Negronis due to their bitter reputation, fear not! This reimagined Negroni offers a chance to savor the classic with a fresh twist, blending local essence with creative flair. It's a testament to the fact that even the most cherished classics can benefit from a touch of ingenuity. Here's to embracing new flavors and experiences! Cheers!
The Salty White Wine Negroni Recipe
• 1 1/2 oz. Sutler’s gin • 1/4 oz. Suze or Luxardo Bitter Bianco • 1/4 oz. seaweed-infused dry vermouth* • 3/4 oz. chamomile- and cardamom-infused Lillet Blanc**
Add all ingredients to a mixing glass. Add ice and stir for 10 seconds. Strain into a rocks glass over a large cube.
Garnish with a strip of dried Seaweed.
How to Make the Infusions:
*Seaweed-Infused Dry Vermouth Add 1 cup of dry vermouth and 3 or 4 small- to medium-size pieces of dried seaweed (nori, kombu or wakame are good options) to a clean airtight Mason jar. Seal tight and let it sit for 24 hours at room temperature. Keep in mind that seaweed can impart a strong flavor, so don’t overinfuse unless you want a very pronounced seaweed taste. Once you’re satisfied with the level of seaweed flavor, strain the infused vermouth through a fine mesh strainer or cheesecloth into a clean bottle. This will remove any bits of seaweed and debris.
**Chamomile- and Cardamom-Infused Lillet Blanc Start by lightly crushing 4–6 cardamom pods to release their flavor (the best way to do this is to use the flat side of a knife). Heat up a small amount of water (about 1/4 cup) to near-boiling and steep the chamomile tea bag for 5–10 minutes to create a concentrated chamomile tea. You want the tea to be stronger than you would drink it because it will dilute when added to the Lillet. Place the crushed cardamom pods and chamomile tea into a clean airtight jar; then add about 1 cup of Lillet Blanc. Seal the container tightly to prevent any air from getting in. Keep your infusion at room temperature, shaking the jar occasionally. Let the mixture infuse for at least 24–48 hours. Taste the Lillet periodically to check the level of flavor. Once you’re satisfied with the infusion, strain the Lillet Blanc through a fine mesh strainer or cheesecloth into a clean bottle. This will remove the cardamom pods and any tea residue.
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