The Quill cocktail is a drink built with Absinthe, dry Gin, Campari, and Sweet Vermouth.
Quill Cocktail Info
The Quill is a simple Negroni mixed with a splash of Absinthe, so if you thought you had seen this before, you probably have. You will most likely understand the flavor profile: bittersweetness of the negroni and a hint of anise flavor from the liqueur. In reality, this drink does not taste like a negroni whatsoever! The classic Negroni is given a new dimension by adding absinthe, which adds brightness and depth.
This drink appears in the updated edition of Harry McElhone’s classic cocktail book Harry’s ABC of Mixing Drinks. The original publication date of the book is 1930. New Yorker Frank C. Payne is credited with creating the drink in the 1996 edition (updated edition). Payne, a theatrical agent, formed a union with his peers in the 1920s to represent their interests, and the name Quill comes from a magazine created by this union.
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- 1 dash Absinthe
- 30 ml Dry Gin
- 30 ml Campari
- 30 ml Sweet Vermouth
- Add a dash of Absinthe to a rock's glass.
- Swirl the Absinthe around to coat the glass.
- When the glass is thoroughly coated you can put it to the side.
- Now take your mixing glass, add ice, and the other ingredients.
- Stir the cocktail cold.
- Strain into your prepared glass.