Skip to Content
Cocktails

Turn Negroni Week “White” with Luxardo Bitter Bianco

The esteemed Italian spirits and liquor company, Luxardo, shares their recipe for a White Negroni to enjoy during Negroni Week and beyond.

A mixologist using Luxardo's Bitter Bianco.

A mixologist using Luxardo’s Bitter Bianco to make a White Negroni.

The history of the Negroni Bianco's key ingredient, Luxardo Bitter Bianco, can be traced back over 100 years to a Luxardo family recipe book. When repeated bombings during World War II destroyed the original Luxardo Distillery in Zara, Italy, this early collection of family recipes was thought to be lost forever. No existing bottles or samples were ever found in the rubble. Miraculously, over 60 years later, the family recipe book was rediscovered, prompting Luxardo to begin distilling Bitter Bianco again. A few years later, in 2016, the Bianco Negroni was introduced into the world.

Luxardo Bitter Bianco is brilliantly suited to twist classic cocktails such as Negroni which becomes a Negroni Bianco. It is an essential bottle when you want to add a bright and rich element of bitter but not the distinctive red color to a cocktail. The Bianco Negroni hits the same notes as the original cocktail, but offers a lighter, more nuanced twist — and signature clarity — thanks to Luxardo Bitter Bianco. Refreshing and brilliantly balanced, with delicate aromatics and a bitter kick.

Want to add a twist to your bitters in general and to your Negroni in particular? US customers can order a bottle of Luxardo Bitter Bianco HERE.

Happy Negroni Week!

Appetito may earn commissions from products featured in links to this story.

Luxardo's Negroni Bianco

Luxardo's Negroni Bianco

Recipe by Luxardo
0.0 from 0 votes
Servings

1

servings
Prep time

1

minute
Cooking time

1

minute

Ingredients

  • 1-1/4 oz. 1-1/4 Luxardo Bitter Bianco

  • 1 oz. 1 Dry Vermouth

  • 2/3 oz. 2/3 Luxardo London Dry Gin

  • grapefruit zest

Directions

  • Fill a cocktail glass with ice.
  • Add the Luxardo products and gin over the ice.
  • Stir.
  • Garnish with grapefruit zest.
  • Enjoy!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

From Lagoon to Lunch: A Blue Crab Salad Born in Burano

A fresh blue crab salad from Burano made with tomatoes, olive oil, and local crab - how fishermen turned an invasion into a summer recipe.

July 15, 2025

When Risotto Met Shrimp & Grits in the South Carolina Lowcountry

This coastal South Carolina twist on risotto marries northern Italian tradition with Lowcountry innovation.

July 15, 2025

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.

July 14, 2025

Appetito’s Andrew Cotto Receives a 2025 Giambelli Culinary Award

The Italian Language Foundation's 2025 Giambelli Culinary Award winners included Appetito's co-founder Andrew Cotto

July 11, 2025

Sicilian Spirits and Tuscan Sweets Take Over Portrait Milano

Portrait Milano hosted Sicily's Morgana Cocktail Bar alongside a new Sammontana gelato kiosk bringing Tuscan sweetness to Milan all summer.

See all posts