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 Fee Parisienne absinthe |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Basically a Negroni with dashes of absinthe.
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.
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