Quintessential Drop

Difford’s Guide
Discerning Drinkers (31 ratings)
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    Quintessential Drop

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Quintessential Drop image

Serve in an Old-fashioned glass

Ingredients:
1 oz Blended Scotch whisky
1 oz Strucchi Red Bitter (Campari-style liqueur)
1 oz Cynar or other carciofo amaro
2 dash La Fée Parisienne absinthe
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of dehydrated lime wheel & Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 10/10
More cocktails with similar strength and taste profile

Review:

This Scotch-based riff on the classic Negroni is dry and bitter and benefits from the extra dilution afforded by an additional stir while drinking - Gary "gaz" Regan style.

View readers' comments

History:

Created in 2017 by Luca Missaglia at Aqua Shard, London, England.

More cocktails by Luca Missaglia

Nutrition:

One serving of Quintessential Drop contains 188 calories

Alcohol content:

  • 1.4 standard drinks
  • 21.61% alc./vol. (21.61° proof)
  • 19.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John Hinojos’ Avatar John Hinojos
25th June 2023 at 00:12
This cocktail is nice. Not outstanding. It is well balanced, but there is no standout flavour. The Whisky and Absinthe are a bit lost with the bitters. Was nice as an aperitif.
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James Kempster’s Avatar James Kempster
18th November 2022 at 20:16
Wanted something in which to use cynar and this turned out to to be a great option. None of the ingredients overpowers the others and stirred well over ice it makes for a great cocktail.
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Stephan Gröhn’s Avatar Stephan Gröhn
25th September 2021 at 21:33
As a counterpart of the powerful flavours of absinthe I added a couple of dashes of smokey Islay malt scotch.
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