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Just escaped a bitter Midwest blizzard while on travel, made it home tonight and was told to come up with a cocktail to celebrate our safe return. I'd been wanting to try a new bottle of Suze (my first) and decided a White Negroni sounded appropriate to the occasion. When I pulled up the classic Wayne Collins recipe in Difford's Guide I saw that Discerning Drinkers had recently been deconstructing it, and John Carr's idea of splitting the Lillet Blanc with another bitter white aperitif appealed. I made 2 versions, both using 1 oz Bombay Sapphire, 1 oz Suze and 1/2 oz Lillet Blanc, and 1/2 oz of either Bonal Gentiane-Quina or Luxardo Bitter Bianco. The color is unfortunate, the Bonal version in particular resembling a sample one's physician might send off to the lab for diagnostic tests, but we were not deterred. The Luxardo version was brighter in both color and flavor---both a bit sweeter and a tad more bitter---while the Bonal version had richer, more complex, more vegetal flavors; "artichoke" was mentioned, although I don't know if Bonal contains any. Both are interesting in their own rights. Lots of room for experimentation.

That actually sounds good. It's been awhile since I've had Bonal in house (or Suze, for that matter). I'll give that a shot. Thanks.