Rosemary & Elderflower White Negroni
Inspired By:
Classic Cocktail
Complexity
Alcohol Level
4/5
Strong
Type
Negroni Riff
Preparation
Stirred
Glass
Coupe
Ice
Large Cube
INGREDIENTS
SONKLIN • 45 ml / 1.5 oz
Rosemary-infused bianco vermouth • 22 ml / 0.75 oz
Elderflower liqueur (St. Germain) • 22 ml / 0.75 oz
Verjus • 7.5 ml / 0.25 oz
Angostura bitters • 1 dash
Garnish:
Fresh rosemary sprig • 1
Rosemary-Infused Bianco Vermouth:
Fresh rosemary sprig • 1
Bianco vermouth • 120 ml / 4 oz
STEPS
1. For Rosemary-Infused Bianco: Add 1 fresh rosemary sprig to 4 oz bianco vermouth, let steep 12 hours in a cool place, strain through fine sieve
2. Add SONKLIN, infused bianco, elderflower liqueur, verjus and bitters to a mixing glass with ice
3. Stir for 30+ seconds until properly chilled and diluted
4. Strain into a chilled coupe over a large ice cube
5. Express rosemary sprig over drink, then use as garnish
NOTES:
The White Negroni template removes the bitter Campari in favor of lighter, floral ingredients, creating space for delicate herbs. Rosemary-infused bianco brings pine and herbaceous notes; verjus adds tart acidity without lime; elderflower liqueur provides aromatic florality. SONKLIN's subtle rice character acts as a perfect backdrop for this botanical orchestra.
Batched Version: Prepare rosemary-infused bianco in advance (it keeps well for 1-2 weeks refrigerated). Batch the liquid ingredients, chill, and stir to order with fresh ice.
HISTORY
The White Negroni was created in London as a lighter, less-bitter variation of the classic Negroni. It was embraced by bartenders seeking to highlight botanicals and aromatics rather than bitter intensity. The template proved versatile enough to accommodate endless variations.
This version pushes the White Negroni toward herbaceous and floral territories that SONKLIN's rice spirit character naturally inhabits. It's a drink that shows how agricultural spirits from different traditions can speak the same language as gin in botanical-forward cocktails.
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