Also interested in your water article. While usually sanitary, tap water in some parts of the US is so ‘hard’ that it has a strong taste at room temperature. Ohio, Indiana, and Arizona - places I have lived - all have this issue for me. The solution is either iced to hide the flavor, filtered, or bottle bought.
Love a white negroni, I always make it according to the recipe on the back of the Suze bottle so I'll have to try yours. Excited to read the water article. Didion was a true American; she was on the beverage trend long before containers became a fashion statement. She was never far away from a Coca-Cola.
I just had one of these last night in New Orleans on holiday (at Jewel of the South) because they had a bottle of Suze out in the front row of their bottles, and I had just read your last newsletter! Very tasty serendipity
I've had this before with the traditional Negroni proportions but much prefer this version. Mine came out luminous yellow - maybe my Lillet or Suze is a bit aged? Also (pedant alert) I think you'll find this is #122 - not #121 (the spreadsheet never lies). Do try and keep up Richard.
I had my first white negroni at a fancy Korean restaurant n Soho maybe 6 or 7 years ago. Now I always have Suze or Abruzzese genziana di n the cupboard
Also interested in your water article. While usually sanitary, tap water in some parts of the US is so ‘hard’ that it has a strong taste at room temperature. Ohio, Indiana, and Arizona - places I have lived - all have this issue for me. The solution is either iced to hide the flavor, filtered, or bottle bought.
Interesting choice to make this more gin forward, and not an equal parts cocktail (à la the classic Negroni). Please discuss.
Love a white negroni, I always make it according to the recipe on the back of the Suze bottle so I'll have to try yours. Excited to read the water article. Didion was a true American; she was on the beverage trend long before containers became a fashion statement. She was never far away from a Coca-Cola.
I just had one of these last night in New Orleans on holiday (at Jewel of the South) because they had a bottle of Suze out in the front row of their bottles, and I had just read your last newsletter! Very tasty serendipity
I've had this before with the traditional Negroni proportions but much prefer this version. Mine came out luminous yellow - maybe my Lillet or Suze is a bit aged? Also (pedant alert) I think you'll find this is #122 - not #121 (the spreadsheet never lies). Do try and keep up Richard.
I had my first white negroni at a fancy Korean restaurant n Soho maybe 6 or 7 years ago. Now I always have Suze or Abruzzese genziana di n the cupboard