Plume Recipe

By
Nick Caruana
a photo of Nick Caruana, a contributing writer at Serious Eats
Nick Caruana
Nick Caruana is a drinks writer and author of The Straight Up, a blog dedicated to classic cocktails. 
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Updated Aug. 29, 2018
20140302-plume.jpg
Nick Caruana

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly. I like to make this with Cocchi Rosa, but you can also substitute sweet vermouth.

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Recipe Facts

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Active: 2 mins
Total: 2 mins
Serves: 1 serving

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Ingredients

  • 1 ounce Campari
  • 1 ounce Cocchi Rosa or sweet vermouth
  • 1/4 ounce absinthe
  • 1 ounce chilled club soda
  • 2 ounces chilled Prosecco
  • Garnish: orange twist

Directions

  1. Fill a highball glass with ice. Add Campari, sweet vermouth and absinthe. Stir to mix, about 10 seconds.

  2. Top with club soda and Prosecco. Stir gently and garnish with orange twist.

Special equipment

Mixing Glass, Barspoon, Strainer, Cocktail Glass, Citrus Peeler

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