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Suze and The White Negroni
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With the revival over the past several years of both classic cocktails and provenance in food and drink cocktail lovers are turning their attention to those lesser known but likely staples on the back bar. It's worth it as those bottles of liqueurs and bitters can transform your drink and the bitters category has been growing accordingly. 

Cocktails are classically a drink of three or more ingredients with a balance of sweet and sour. That sounds simple but it isn't because there are so many variations that play with the taste. Think of adding salt to caramel to make it sweeter thus intensifying the flavour and you are at the entrance of vast rabbit hole of mixology. Enter bitters and bitter liqueurs. 

Bitters are a variety of herbs, fruits, spices, and roots distilled in a base liquor. In the composition of a cocktail, bitters round out a drink by balancing sweetness. The most obvious example is quinine which is used in tonic water for but try adding orange bitters to a G&T and see how it adds depth and flavour. 

Bitter liqueurs and fortified wines have a bittersweet flavour. They're often mixed with soda and served as aperitifs. Popular brands include Campari, Fernet Branca, Byrrh, Dubonnet, Punt è Mes, Cynar, Suze, Jägermeister, and Amer Picon. 

Edinburgh will see some activity around the classic French bitter liqueur Suze this month taking shape in the signature cocktail the White Negroni. Suze can also be served classically on the rocks or with tonic. 

Suze originated in 1889 when Fernand Moureaux had the idea of distilling wild gentian roots while trying to create an original aperitif. It hails from Augergne and Normandy and for 100 plus years has been made using the same traditional methods, with maceration and distillation the key stages in producing its unique taste which is floral, citrus and sweet. 

In September you should be able to sample a White Negroni in the following bars Clouds Soil, Treacle, Bon Vivant, Last Word, La Petit Mort. 

White Negroni. 
1 fl oz London Dry Gin
1fl oz Suze
1fl Lillet Blanc
Pour all ingredients into an old fashioned glass and stir. Garnish with pink grapefruit zest twist.
Created in 2001 by Wayne Collins. 

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