The Quill
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This is an easy way to experiment with a classic bittersweet cocktail, and a great way to start mixing with absinthe. It’s said that the inventor of the Quill was Frank C. Payne. Payne was a theatrical press agent who was part of a union that published The Quill, a magazine. If you’re already a fan of bittersweet cocktails and Campari, this is one to try. But even if you’re not accustomed to intensely bitter or boozy flavors, this one might surprise you! It’s strong but well-balanced and the herbal notes from the absinthe add dimension to the citrusy profile of the Negroni.
Ingredients
- 1 oz. Spruce Gin
- 0.25 oz. Absinthe
- 1 oz. Campari
- 1 oz. Sweet Vermouth
- Orange Twist, for garnish
Directions
- Swirl the absinthe in a Viski Nick and Nora glass, then discard the absinthe
- Stir the remaining ingredients with plenty of ice and strain into the absinthe-rinsed glass
- Garnish with an orange twist
Recipe Note
Pro tip: You can also serve this over ice, like a traditional Negroni, if you prefer a bit more dilution