But they also make a Bianco version, which Luxardo describe only as an “infusion of bitter herbs, aromatic plants and citrus fruits in water and alcohol”. It is sweet and plump in the mouth, with a delicate complexity, floral notes and a pronounced rooty bitterness. I have some Campari to hand, and by comparison it is less sweet with stronger fruit notes, a distinct note of orange peel and a black pepper finish. I have read that Luxardo Bitter Bianco has some wormwood infused towards the end of the process to give it a lingering bitterness.
Negroni cocktail, a drink with a colourful history, allegedly created when one Count Negroni asked for the soda in his Americano be replaced with gin (though there is bitter rivalry between different origin stories). It’s a powerful beverage—all the ingredients are alcoholic—that enjoyed a revival a few years ago. A mix of equal parts gin, Campari and red vermouth, it has a bitter-sweet flavour bursting with all the herbs and roots that have gone into the component infusions, with juniper rising over the top and strong orange notes (it is usually garnished with orange). And of course it is a deep red colour from the vermouth and Campari.
If you actively search for White Negoni cocktails the recipe that comes up most often actually has Lillet Blanc standing in for the vermouth and Suze standing in for the Campari. But there is a version that uses Luxardo Bitter in place of the Campari and bianco vermouth in place of the red vermouth. It is a fairly new drink, as Bitter Bianco was only released in 2016.
For more Negroni variants see this post from 2015.