Food Recipes White Negroni Punch Be the first to rate & review! By Rebekah Peppler Rebekah Peppler Rebekah Peppler is a writer and food stylist with over a decade of experience in culinary journalism. Highlights: * Began her career as a researcher and culinary advisor to CBS News * Spent two years as food editor at the Tasting Table * Became a freelance food writer and stylist in 2010 * Her latest cookbook, À Table, was published in April 2021. * She is currently working on her next, le SUD, to be published in 2024. Real Simple's Editorial Guidelines Updated on December 14, 2015 Print Rate It Share Share Tweet Pin Email This electric twist on the Negroni swaps a yellow-hued French herbal liqueur, Suze, in place of the traditional, ruby red Campari—but still maintains the cocktail’s signature well-balanced bitterness. If Suze is hard to find in your area, other fortified aperitifs like Cocchi Americano or Lillet Blanc can be used in its place, though with slightly sweeter results. Get the recipe: White Negroni Punch. Photo: J Muckle; Styling: Rebekah Peppler Hands On Time: 15 mins Total Time: 2 hrs 15 mins Yield: 10 serves Ingredients 2 lemons, thinly sliced, optional 2 cups (16 oz) gin 1 cup (8 oz) Suze (or another fortified aperitif such as Cocchi Americano or Lillet) 1 cup (8 oz) dry vermouth Directions Make lemon ice ring, if desired: Arrange 16 to 18 lemon rounds (about 2 lemons) in the bottom of an 8-inch tube or bundt pan, overlapping the slices. Add ice cubes (this will help keep fruit from floating to the top as the water freezes) and fill the pan with 3 to 6 cups water, enough to cover the lemons. Freeze until solid. Combine the gin, Suze, and vermouth in a large pitcher or punch bowl. Cover and chill for at least 2 hours or overnight. If using, remove the ice ring from the pan and float in the punch. To serve, ladle into ice-filled glasses. Rate it Print