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foodhunter

Gentiane Apertifs (Suze, et al)

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Thanks, bookmarked for when I next have thyme on hand! 

The other day I tried this Maurice (rye, Cocchi Americano, Sauvage, and a little Antica) which is likewise mentioned on the Bittermens site, and which is more in the Manhattan/Brooklyn mold. Or I suppose you could call it a White-ish Boulevardier. There the gentian was a nice "complexifier" rather than hogging the spotlight.


Edited by Craig E clarifying ingredients (log)

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Perhaps starting to get a taste for Suze, made White Negronis tonight using the recipe up-thread and, gradually, the mix became palatable.   Very new flavours for us, a pleasure to explore.  

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Also tried the White Negroni again (Suze/Cocchi Americano). Nice for a change. The vivid yellow color is a touch alarming.

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On 4/4/2018 at 7:56 PM, EvergreenDan said:

Also tried the White Negroni again (Suze/Cocchi Americano). Nice for a change. The vivid yellow color is a touch alarming.

 

I know what you mean. I always make mine with Suze and Cocchi Americano and laugh every time at the name. But I love this drink! 

I will sometimes sub Amer Sauvage and like it that way quite a bit, but the Suze/Cocchi is my preference.

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I find that a white negroni comes out nicely with gin, Luxardo Bianco, M&R White, and a splash of Salers... enough gentian, but not too dirty root flavored. 

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I use equal parts gin/Salers/Cocchi Americano for a White Negroni.  I tried Suze but can't make myself call that version, "white."

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