White Negroni - A Modern Classic - The Cocktail Spirit with Robert Hess 

Total wine!

I prefer to stay true to the recipe for the conventional negroni which calls for all ingredients in equal parts.

+Alonso Castro lillet yes deffo, anywhere decentish

+Alonso Castro Depends on what type of bar and what city. Like San Francisco Dive Bars will definitely stock Lillet Blanc, because most of bars here are turning to Craft Cocktail institutions for inspiration. And Craft Cocktail bars may have both, Suze is a bit of hard find, but look for your high-end or fine dining restaurants for Suze. So to reiterate, most Dive bars, Club bars, or corporate bars probably won't have either. Hope this helps!

+Alonso Castro Suze is really cheap in France, where they produce it. Lillet is just a bit more expensive.

Lillet, most will. Suze, probably not.

Most decent bars have both

Yes! Put it in the fridge and try to use it up quickly.

Small Screen Drinks alright thanks :)

+Jessica Powell I personally quite like to make the following: 2 parts hendrick's gin 2 parts grapefruit juice 1 part cointreau since you'd be using plymouth gin instead of hendrick's and grand marnier instead of cointreau, it will obviously taste somewhat different, but I suspect it should still work just fine. I always use freshly squeezed juice, and I'd recommend you do the same, especially since you can also use the zest as garnish.

+Jessica Powell First things first… you shouldn’t be keeping your gin in the fridge/freezer. If it starts out cold, then it won’t melt enough ice when you mix your cocktails to allow the added water to “balance out” the alcohol heat of the gin. I know that a lot of people may recommend keeping your gin and/or vodka in the freezer to allow you to make your martinis “extra cold”, but they miss the point of a well made drink. If you really want to go that route, better to pre-mix your Martini’s with room temp gin (and ice), and then put THAT in the freezer to get it as cold as possible (and keep your glasses in the freezer too). Ok, now back to your question… Grand Marnier is essentially a high-end “orange curacao”, which is similar to triple sec, and a high-end triple sec is Cointreau. So…. Any drink that uses orange curacao, triple sec, or Cointreau, can also use Grand Marnier… but it might not taste “quite” as good. A drink I might recommend trying is the White Lady, 1 ½ oz gin, ¾ ounce Cointreau (or GM in your case), and ¾ ounce lemon juice. Shake with ice, strain into a cocktail glass. This drink is essentially a gin version of a sidecar. - Robert

Hey Robert, great video. I'm a bartender who is studying up on some classics and I just spent the last hour memorizing a cocktail known as a Daisy. The recipe is just about identical to the White Lady you just mentioned, the only difference being the addition of a measly 2 bar spoons of soda water. How are these two drinks made so similar and yet still considered to be two wholly different classics. -Pablo

Pablo,It can indeed be very confusing to look across all of the different cocktails and try to make sense of them. The “Daisy” is often seen as a class of cocktails instead of a specific recipe. In fact, “Daisy” in Spanish is “Margarita”, and this is sometimes used to explain the origins of this famous tequila drink. Some recipes for a “Daisy” include a splash of soda, but typically they are similar to a “Sour”, which is spirit, sweetener, and citrus juice.-Robert

Thanks Rob, you're the best.

He says gin, Plymouth gin. The only ingredient that carries over directly from the original Negroni.