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Using equal proportions in a Negroni Bianco results in something way too sweet and cloying, sort of like what happens with equal-parts red Negronis. I used more refined (2:1:1) proportions (cut the bianco vermouth to 3/4 oz) and, based on Discerning Drinker comments, added an absinthe wash in keeping with the absinthe in Meicher's red Quill cocktail. This should more specifically be called a Quill Bianco in recognition of its Bitter Bianco and bianco vermouth heritage. I like it better than the classic White Negroni, but then I've been a fan of Luxardo Bitter Bianco as a cocktail ingredient since it first came out.

Liked the cocktail, but found it a bit sweet for me. Reading the comment about the Quill, we then added three sprays of absinthe and stirred. Brought the sweetness down a bit and added another flavour.
I have to admit that a dash of absinthe or a float of 151 rum is my go-to fix for many cocktail. Two of my favourites.

I like the gin-forward aspect of this still easy-to-down concoction. But ingredient-wise, this feels like more of a riff on the Negroni Bianco, rather than the Quill. In that, the dashes of absinthe (absent here) is the surprise element, relative to otherwise the equal parts Negroni recipe.