Quill recipe
A classic Negroni variation kissed with a dash of absinthe for an aromatic, anise-laced finish.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Martini Family
Ingredients
- 1 oz London dry gin
- 1 oz Campari
- 1 oz sweet vermouth (preferably Italian rosso)
- 1/4 oz absinthe
How to make a Quill
- Add gin, Campari, sweet vermouth, and absinthe to a mixing glass filled with ice.
- Stir thoroughly for thirty seconds until chilled and properly diluted.
- Strain the mixture into a chilled coupe glass.
- Express the oils from an orange twist over the surface of the drink.
- Drop the orange twist into the glass as a garnish.
Garnish
Orange twist
Pro tip
Stir slightly longer than a standard Negroni to ensure the potent absinthe integrates smoothly with the bitter and botanical elements.
History of the Quill
First appearing in print within Harry's ABC of Mixing Cocktails, the Quill was credited to New York theatrical press agent Frank C. Payne during the 1930s. The drink functions essentially as a traditional Negroni enriched with a subtle splash of absinthe, echoing the literary name of the union magazine associated with its creator.
Flavour profile
Bitter, Herbal, Botanical, Complex
Variations
- Boulevardier Variation — Substitute rye whiskey or bourbon for the gin to create an absinthe-laced Boulevardier.
- Americano Variation — Lengthen the recipe with club soda over ice in a highball glass for a lower-alcohol spritz version.
- White Quill — Use a clear gentian liqueur like Suze alongside dry vermouth and gin for a lighter, golden-hued profile.
Practise making the Quill in the free Virtual Bar game.