Keith Meicher, the head bartender at Sepia in Chicago, finds that blanc vermouth has a great affinity for absinthe. This white variation on a Quill, essentially an absinthe-tinged Negroni, sees sweet red vermouth replaced with white, and Campari with Luxardo Bitter Bianco.
It’s a great beginner cocktail for the absinthe-curious, since it contains just a small amount of the green spirit to coat the glass, adding subtle scent and flavor. “Some people might be turned off of absinthe because they fear it’s too dominant a flavor,” says Meicher. “But with a deft hand, you can balance any cocktail.”
This recipe originally appeared as part of “What the #$@! Do I Do with This? Absinthe: What It Is and How to Use It.”
- 1 1/2 ounces London dry gin
- 1 ounce Dolin blanc vermouth
- 3/4 ounce Luxardo Bitter Bianco
- Absinthe, to rinse glass
- Garnish: grapefruit twist
Rinse a rocks glass with absinthe and discard excess.
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into the prepared rocks glass over a fresh large ice cube.
Garnish with a grapefruit twist.