Behind the White Negroni Bottle: The Liquid. Let’s talk about the development process. Our tried and tested (and tested, then tested, then tested again) process behind the final recipe. The meticulous tinkering of ingredients and ratios, down to the very last millilitre.
Luckily for us - we have our very own Walter White, Casey Sorenson. Every serve is built by us. Developed in our lab. The White Negroni bottled cocktail is no different. Here are a few words from the man himself.
What is the Black Lines take on the White Negroni?
Just like its classic cousin, the White Negroni is made of three parts: East London Gin, Suze and Dolin Blanc. The Black Lines take is all about balance. The fewer ingredients you have, the less you have to hide behind: working with simple ingredients to create complexity out of them. So the real goal was to work with these core elements to deliver a more delicate, more approachable serve. A smoother - and easier sipping - alternative to the classic Negroni.
Approaching a modern classic - we want to keep close to the original but as always with a Black Lines twist. I’m more of an occasional Negroni bitter-style drinker, it's definitely a divisive drink. So from the start it needed to be about carefully tweaking the ratio of ingredients to deliver an approachable serve.
What are the characteristics of the individual ingredients?
East London Gin
With only three ingredients you need a really strong base - we love East London Gin in a Negroni. It’s robust: it has a really nice juniper-forward note to it, some citrus in there, and a lovely, earthy heat that comes through from the different botanicals.
Dolin Blanc
A beautifully rounded vermouth, with peach, jasmine and floral notes coming through. The sweetness is balanced by the bright white wine acidity and white fruit, pine and citrus fruit.
Suze
The elephant in the room - what makes the “white” Negroni yellow? Suze: a bittersweet gentian liqueur, a classic French aperitif. The yellow root of the gentian plant, found in the French alps, gives it its natural bitter qualities and vivid yellow colour. The result is sweet, bitter, honeyed and distinct, with herby complexity and bags of warmth.
How many recipes do you think you try before you get the final one down?
The White Negroni was certainly a labour of love (and perseverance). We must’ve tried 20 different iterations before we nailed the final recipe. With only 3 ingredients, any minor tweak down to the very last millilitre skews the flavour.
How did the Black Lines White Negroni come about?
Kuleen actually popped in for dinner at Ducksoup one night and came in the next day with a recipe scribbled on the back of an order ticket. He was desperate to start so I had a go straight off the bat: made it just as a bartender would. No special scales, no beakers. It all starts from that point. Then you bring it back, tweak and tweak again. You want to keep it true to the classic but always put your own stamp on it.
What’s it like tasting copious amounts of White Negronis in a row..?
At 18.6% it’s certainly bold. With a lower ABV drink I can probably taste between 8-9 serves in one sitting. But in a working day with a Negroni it’s safer to stick to moderation… otherwise let’s be honest, you won’t get anything else done! But if you want to try this at home, grab one of the 20 Jeroboams.
Why should someone try the White Negroni, if they've never had one before?
If you’re adventurous, and curious, whether you drink a Negroni or not - try this. It’s a very different version to the classic, it’s lighter, more approachable, the subtle flavours really do shine through. We’ve had Negroni lovers and the more nervous taste test and love it, but if you’re still unsure - make it a Sbagliato (add Sparkling Wine). Absolutely delicious.
