Name: Alpine Negroni
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 22.5 ml Gentian liqueur; 22.5 ml Americano bianco; 15 ml Génépi liqueur; 5 ml White crème de menthe; 3 dash Lemon bitters; 3 drop Saline solution 4:1

Alpine Negroni
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Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
1 oz	Hayman's London Dry Gin
³⁄₄ oz	Gentian liqueur (e.g. Suze, Salers etc)
³⁄₄ oz	Americano bianco
¹⁄₂ oz	Bigallet Genepi Grand Tetras
¹⁄₆ oz	Giffard Menthe Pastille white crème de menthe
3 dash	Fee Brothers Lemon Bitters
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare rosemary sprig for garnish.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish with rosemary sprig.

Allergens:

Recipe contains the following allergens:

Americano bianco - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Cocktail of the day:

19th December 2025 is Look for an Evergreen Day

Review:

A beautifully balanced and complex alpine-influenced riff on a White Negroni.

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History:

Adapted from a recipe created in 2018 by Naron Young at Dante in Manhattan, New York City.

More cocktails by Naren Young

Nutrition:

One serving of Alpine Negroni contains 203 calories

Alcohol content:

1.6 standard drinks
23.13% alc./vol. (23.13° proof)
22.2 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 11 comments for Alpine Negroni.
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G. M. Genovese

8th March at 00:59

Ford's, Salers, Cocchi Americano, Dolin Genepy. Was out of creme de menthe, but I tried to get more today. The brand I sought was out of stock, and I'm long past settling for a trash substitute... But I did have peppermint essential oil at home, hmm... 5 drops: too many, to say the least. 2 drops: much better, and the other ingredients could now breathe. Ended up being good drink for sure... Next time, I would opt to use, instead of creme de menthe, either Braulio or Brancamenta in its place.

John CARR

30th March at 13:33

Great call on braulio, GMG. The Suze bottle was unaccountably empty, so subbed 10ml each of braulio and Strega and was very happy!

1 reply

John CARR

31st January at 15:25

Having made this several times, the Creme de menthe needs dialling back to avoid overpowering the other ingredients. Otherwise a really tremendous cocktail.

John CARR

22nd January at 12:27

I could imagine riffing on this with Calvados, making a Willian Tell. …

John CARR

3rd January at 13:40

Bit of exotic array of ingredients, but bearing in mind the sour-bitter-sweet- herbal balance should prove a guide. The full dash of saline (12 drops) really helps to make this. No genepi at this point so subbed yellow Chartreuse and Bonal. Also added a splash of Luxardo bitter Bianco to fortify the bitterness. No lemon bitters, so a generous lemon spritz. Cotswolds gin helped emphasise the herbal-bitter qualities.

John CARR

22nd January at 12:25

The lemon butters once obtained (!) do help balance the Creme de mente in particular. I needed to add an extra dash or so to match the intensity of the de Kuyper pastille.

John CARR

6th January at 12:27

Remaking with more exact ingredients, tho still lacking lemon bitters, on the sweet side, corrected with an extra, generous splash of gin. Cotswold’s gin worked really well here.

Matt B

14th March 2024 at 00:00

The Suze perhaps could use to be dialed back a bit.

Frederic D.

12th January 2023 at 23:59

Remade with 1oz each Gray Whale gin, Luxardo Bianco, Dolin Genepy, plus one barspoon of Zirbenz Pine Liqueur, and a lemon twist. Bitter, herbal, complex, a simply fantastic drink.

Frederic D.

28th October 2022 at 23:25

Made with Bombay Sapphire East, Salers Red Cap, Luxardo Bianco Bitter, Dolin Genepy, and Rumple Minze. I didn't have lemon bitters or fresh rosemary so I garnished with a lemon twist. This us one of my favorite negroni variations. Very well balanced and lives up to its name. Highly recommended.

L. Zimina

11th September 2022 at 23:09

Substituted the crème de menthe for a couple of fresh mint leaves (slapped and stirred in the mixing glass, then strained out) and the lemon bitters for an expressed lemon peel. Highly recommended.

Andreas Beil

16th January 2022 at 21:31

Living with the Swiss Alps in front of my door, I must admit that's absolutely excellent. It tastes like alps smell and the salt is the magic ingredient.