Quill Riff
Recipe:
- 45ml London dry gin
- 30ml Dolin blanc vermouth
- 22.5ml Luxardo Bitter Bianco
- Absinthe, to rinse glass
Rinse a rocks glass with absinthe and discard excess. (or aromatize) 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.
A great take on the White Negroni, only I like it even better than the classic composition with Suze and co. Slightly more elegant and lighter, it really does offer a contrast to the slightly edgy original drink in a certain sense. Full of the freshness of gin, the wonderfully silky herbal note of bitter bianco and floral notes of the vermouth of choice. The absinthe works perfectly to add a touch of depth. Clean, calm and a great aperitif, but also a food companion for lighter, fresh dishes such as fish.
Source: Keith Meicher, Sepia, Chicago, USA
