Based on a white Negroni, this cocktail recipe from Pittsburgh jazz bar Con Alma gets its name from jazz trumpeter Erik Truffaz’s song of the same name. Featuring Thai basil & Jalapeño infused Jin JiJi as its main ingredient, Con Alma Mixologist Hannah McKee, says of Magrouni, “It has a very cool Indian sound to it, and since this riff features an Indian dry gin, it seemed like a good fit.”
What is a White Negroni?
Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel. A white Negroni typically has gin, Lillet Blanc, and Suze, an Alpine French liqueur that gives the drink its yellow color instead of the traditional orange-red hue. There are many variations, though, as some bartenders use Luxardo Bitter Bianco, Cocchi Americano, Salers, or other gentian liqueurs. Hannah’s take on it uses an infused Jin JiJi, giving this a spicier, dryer flavor than the ordinary white Negroni. Rather than Suze, she also used Chiot Montamaro, another Alpine digestivo that’s less bitter than many other amari.
Magrouni White Negroni
Description
A new take on a Negroni.
Ingredients
- 1 oz Thai basil & Jalapeno infused Jin JiJi
- .5 oz Lillet Blanc
- .5 Bordigo Chiot Montamaro bitters
Instructions
- Add the infused Jin JiJi, Lillet Blanc, and bitters to a mixing glass filled with ice and stir until well-chilled.
- Strain into a wine glass over a large ice cube.
Recipe by Hannah McKee, Con Alma Mixologist
Photography by Dave Bryce
Produced by Star Laliberte
Subscribe to TABLE Magazine’s print edition.
