Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 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 |
Read about cocktail measures and measuring.
Review:
Basically a Negroni with dashes of absinthe.
Variant:
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.
Nutrition:
One serving of Quill contains 138 calories.
Alcohol content:
- 1.7 standard drinks
- 25.25% alc./vol. (50.5° proof)
- 24 grams of pure alcohol
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