A White Negroni Goes Beyond the Bar at Chicago's Nico Osteria

Chef Bill Montagne of Nico Osteria wanted to come up with a new “dynamic technique” for poaching fish when he remembered one of his favorite cocktails—the white negroni.  

“[Poaching] gives me the opportunity to highlight the fish itself,” he says, adding that the cocktail adds subtle flavors like anise and juniper.

To make the white negroni-poached halibut, Montagne adds gin, dry vermouth and...