Gin, stirred
Quill
Barline 1,1,1,q,co
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 oz Gin
- 1 oz Campari
- 1 oz Sweet vermouth
- 1/4 oz Absinthe
Stir with ice until cold, then strain.
Coupe, orange twist.
Taste
Equal ounces of gin, Campari, and sweet vermouth, so Campari is a third of the drink, then a quarter ounce of absinthe stirred in. That much anise sits on top of the Campari and stays there. Stirred, coupe, orange twist. Bitter orange, grape, and wormwood, served up.
History
The Quill first prints in the 1996 edition of Harry's ABC of Mixing Cocktails, where Andrew and Duncan MacElhone added forty-odd recipes to Harry MacElhone's original books and credited this one to Frank C. Payne of New York. It is not in the earlier editions, nor in MacElhone's 1927 Barflies and Cocktails. Payne was a theatrical press agent in the Theatrical Press Representatives of America, which published a magazine called The Quill. The drink is a Negroni with absinthe. This menu keeps the equal ounces and puts a quarter ounce of absinthe in the build, coupe, orange twist.
Same shape, other bottles
The Negroni family, with the bottle that changed.
- Cin-CynCynar for Campari
- Kingston Negroniaged rum for gin
- Mezcal Negronimezcal for gin
- Negroniwithout absinthe
- Old Palrye and dry vermouth for gin and sweet vermouth
- Brazilian Negronicachaça for gin
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.