Negroni Bianco (Fox & The Knife)
Pale Fire (The Hourly Oyster House)
Tokyo 75 (Pabu)
By definition, every white Negroni is a rule-breaker. But the Negroni Bianco at Fox & the Knife takes it further, introducing olive brine and a gorgonzola-stuffed olive to the mix.
“It’s always different,” says bartender Vikram Hegde of the cocktail. “Ours takes advantage of the savory element. We’re doing an homage to the Dirty Martini and the white Negroni at the same time.”
To balance that savory factor, the drink uses two different vermouths—Dolin Dry and Contratto Bianco—rather than employing a bitter liqueur, as a white Negroni usually would.
“Salers, Suze, and Aveze (liqueurs) are all so vegetal that if we wanted to throw another green element in like olives, it would push it too far and just become muddled,” Hegde says.
According to Hedge, the olive brine brings the vermouth’s savory aromatics to the fore while emphasizing the floral qualities of Barr Hill Gin, which is made with raw honey.
What arrives in the glass is briny, floral, and funky—depending on how much you choose to integrate that gorgonzola-stuffed garnish into the drink.
“I like to keep the olive in there to get a little bit of the funk from the blue cheese. It’ll start soaking up the cocktail, and as you get halfway through you can start taking bites of it,” Hedge says.
1 ounce Barr Hill Gin
1 ounce Dolin Dry Vermouth
1 ounce Contratto Vermouth Bianco
½ ounce olive brine
Gorgonzola-stuffed Spanish queen olive, for garnish
Add all ingredients to a mixing glass filled with ice and stir until chilled. Strain into a rocks glass and garnish with a speared gorgonzola-stuffed olive.