Name: Quill
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Campari or other red bitter liqueur; 30 ml Vermouth - Rosso (sweet) vermouth; 5 ml Absinthe verte

Serve in an

Old-fashioned glass

Photographed in an

UB Koto Old Fashioned 30cl

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

1 fl oz	Rutte Dry Gin
1 fl oz	Italian red bitter liqueur
1 fl oz	Martini Rosso sweet vermouth
1/6 fl oz	La Fée Parisienne absinthe
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Buy direct from

Rutte Dry Gin, 70cl

£ 33.95 £ 1.48 per cocktail, makes 23 Campari Bitter liqueur, 70cl

£ 17.75 £ 0.77 per cocktail, makes 23 Martini Rosso sweet vermouth, 75cl

£ 10.25 £ 0.41 per cocktail, makes 25 La Fée Parisienne absinthe, 70cl

£ 43.95 £ 0.31 per cocktail, makes 140.5

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

Basically a Negroni with dashes of absinthe.

Gentle

Boozy

Sweet

Dry/sour

More Boozy cocktails
More Slightly sour cocktails

History:

The Quill first appeared in the 1996 edition of Harry's ABC of Mixing Cocktails in which Andrew & Duncan MacElhone added 40+ cocktails to Harry MacElhone original books.

The Quill does not feature in earlier editions of Harry's books and in the 1996 edition his son and grandson credit this recipe to "Frank C. Payne, New York". Payne was one of a group of theatrical press agents who in 1930 formed the Theatrical Press Representatives of America (TPROA) as union to represent their interests, which they publicised through a magazine called The Quill.