Modern Classic: White Negroni (Two Ways)

[@readesmith7687]

I actually make mine .75 Lillet, .75 Suze and 1.5 Gin. Delicious with lemon twist!

[@JamesSmith-qv9qo]

It is also really nice with equal parts gin, suze, Cocchi Americano and garnished with a grapefruit twist.

[@ellisfield159]

A rather classy double fist

[@safata77429]

Try using grapefruit peel, it's really good for this drink!

[@amykruse6887]

I think I will try that this weekend as well as one with lemon. Playing around with cocktail flavors is fun.

[@garlicgirl3149]

I was drooling the entire time he was stirring and the frost was developing on the glass. YUM!

[@Barprints]

Definitely had me ready for one!

[@cnhoffman]

I've seen some specs that use Cocchi Americano (in place of the Lillet/Vermouth) and some that use Luxardo Bianco or Saler's Apertif (in place of the Suze). It seems like there could be at least 18 different versions.

[@arbeckWA]

I like it with Salers. It's a little more bitter.

[@ekillops22]

Suze & Cocchi Americano are a nice pairing

[@CookinginRussia]

There's a bar in Germany that has nothing but Negroni variations - about 30 of them.

[@endconnr]

This is the version closer to what I prefer, for damn sure!

[@pbr-streetgang]

Love that Navy strength Plymouth Gin! Outstanding drink!👍🏼👍🏼

[@phillipvick6973]

Love this drink. I make the Lillet version. I've found that it's really important to let it dilute a bit (or stir more) to take the edge off of the Suze and let the other flavors come out.

[@DrivingWithJake]

Very nice, I'm always looking at different drinks to try when out vs sticking with the normal few drinks.

[@yuzuu3171]

The one with Lillet looks damn delicious

[@garydaily4226]

When I see this cocktail, I want to make it all French and use a French gin (like citadelle) the sidecar is so ingrained as an all french cocktail that when I see french ingredients I just want all ingredients to be french

[@JM-pm3tb]

Excellent as always. My favorite...Plymouth/Suze/Cocchi Americano 1/1/1 with grapefruit twist/garnish. BTW, in your Version 2 specs- 0.75 oz = 22.5 ml, not 20. 20 ml is 0.66 oz (2/3 ounce)

[@KeithGrant]

If only I could find a bottle of Suze in the states. I've been looking for it for years, because I love this drink.

[@gregorypetregne6971]

Hi Keith, found one last week in my local Total Wine (North Texas)

[@jejwood]

@@gregorypetregne6971 Also available online through Astor Wines in NY

[@endconnr]

Love your videos man! I gotta say though, i have no idea why you don't stir in a boston for these vids, but i would like to hear if there is a reason. Straw taste from bostom rather than the glass before serving, get a sexy strain, and avoid those spills that happen. Also gives you a secondary gauge from the bostom temp as well as rotations to go off of. Also gives a consistent target for pouring while you're moving at high speed. But, you have a channel with thousands of followers and i got NOTHIN so, there's also that. Again though, love the channel!

[@TheEducatedBarfly]

I feel that stirring cocktails in a stirring glass then straining over ice is a little clunky. What’s the point? It’s Going in a rocks glass anyway why not just stirwith the cube in the glass? Spills are minute and it’s an extra step when busy. I support you wanting to do It but I don’t. Thanks for watching broheim

[@endconnr]

@@TheEducatedBarfly Thanks for the reply! I use only steel (everything) until it hits the final glass, mostly for meez but also for sanitary purposes, and I don't end up knocking any glass ware. Plus I like the aesthetic of perfecting and tasting in the shaker and leaving the glass for the guests hands only- gives them a sense of ownership I find. Hope you don't mind trading ideas, I don't get to talk to many people about this stuff these days. Subscribed!

[@TheEducatedBarfly]

COnnor Leo I’m all about trading ideas! :)

[@LaBambaGames]

Suze was invented in Switzerland, but its produced by the Pernod group who is a a French company 🤷🏻‍♂️

[@LoveRonnelid]

The same group that also owns Absolut Vodka of Sweden, not to be confused with Absolut Vodka of Switzerland.

[@Barprints]

@@LoveRonnelid It's enough to make your head spin!

[@jadeyarrowjuntunen6258]

We have a really cool variation at my bar that's 1 oz mezcal, .75 green chartreuse, .75 contratto bianco, and .5 suze.

[@TheEducatedBarfly]

Megan Juntunen that sounds tasty. What bar do you work at? Where? And what’s the drink called? Definitely going to have to try it

[@thejohnz0r]

Suze has recently been confirmed to be from Switzerlan - so you're both right, kinda...

[@antoniogiovannucci88]

Make more drinks with apple jack please. That stuff is real good

[@royjensen340]

Just made an apple jack rabbit following Jim Meehan's recipe. It's Fantastic!

[@utubber97]

Favorite Drink. :)

[@gavinjenkins7463]

Are there many other suze recipies that would warent me buying a bottle?

[@snehaalam5329]

I really enjoy your video as I learn a lot too. Well u were right suze is swiss liquor from Switzerland:)

[@TheEducatedBarfly]

😂

[@snehaalam5329]

@@TheEducatedBarfly as I have been pursuing bartendering for last 3 years, u been a good source of learning, Thank you:)

[@stangierski]

looks fantastic, man ;)

[@TheEducatedBarfly]

Thanks.

[@AwayFromTheShadow]

Regarding literature: I have been using "Schumanns Bar" almost exclusively and found that it's honestly unbelievably good and widespread. What else do you suggest/find most helpful?

[@TheEducatedBarfly]

Nice! Haven't read that one myself

[@robertn3685]

I like using Salers or Luxardo Bitter Bianco instead of Suze. Version 2 is the only spec I learned - gonna try the equal parts with lillet next time 👌

[@kayzeaza]

I’m this drunk when I listen to hip hop and R&B

[@jaydub2971]

Would Old Tom gin be misplaced here?

[@boozebeard9501]

I reaaaaally want to make these but can't get Suze anywhere here :(

[@Barprints]

Same here ! Off to Amazon it is for me

[@GreatExplications]

Also great with Cocchi Americano.

[@Barprints]

Epic Sub!

[@thomasjaggers3576]

I wish Dolin had not changed the lead on the Blanc bottle

[@independentmind7782]

1 oz Plymouth gin 1 oz Cocchi Americano 1 oz Dolin Dry vermouth

[@mhooshidar]

I prefer 45ml Plymouth, 30ml Lillet & 15ml Suze, think that Suze becomes overpowering otherwise.

[@migueldelacruz4243]

how long will Lillet last when refrigerated?

[@jejwood]

A lot of people will say up to six months. At that point, you don't need to toss it; the flavor just tends to begin declining at that point (...by the refined tastes of some, but I think when mixed with something with a strong flavor profile like suze, my taste isn't refined enough to say that you can't use it for several more months beyond that). When in doubt, taste it and let your your own palate be the judge. If you can't enjoy it alone, it's probably not worth mixing with. But please take my opinion with a grain of salt.

[@alanhaenni]

When in doubt where it´s from, check the label.

[@Barprints]

Always been my go to!

[@ludwiglorentz9315]

I believe that Fernet should be replaced with the Suze...

[@greenhat7618]

Can you make bloody mary

[@tahnolikessharing]

Who is Marius?

[@TheEducatedBarfly]

Elephants Fly Marius is my producing partner

[@axelknutt5065]

He’s the man behind the man behind the bar!

[@triplecap4307]

You substitute suze for the campari, not the other way around. Sheesh. LOL

[@TheEducatedBarfly]

Wah wah waaaaaahhhhhhhhh 😂

[@onlyverti]

Wait he couldn't find Campari 😅