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Bonal Gentiane-Quina

  • Spicy, earthy aperitif known as the "key to the appetite"
  • Infused with gentian, quinine and herbs of the Grande Chartreuse mountains
  • Excellent in stirred cocktails with Scotch, rye, brandy or agave spirits
  • Pair with salted nuts and Alpine cheeses
  • This category of aperitif evolved from quinine bark infusions used to prevent malaria

Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods.

Bonal is an excellent choice for adding a bitter edge and robust texture. Simply add tonic water and a squeeze of lemon for an afternoon delight. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts on the side. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits.

keeps
0-2 years
(50-65ºF)
keeps
2-3 weeks
(refrigerate)
pour
varies
(55-59ºF)

About Distillerie Bonal

Born in 1826, Hyppolite Bonal was orphaned at the age of 12 and sent to the Grande Chartreuse Monastery. He became the abbey’s doctor after studying medicine and pharmacology in Paris and Lyon. After eight years in this role, he moved to the neighboring village of Saint Laurent du Pont to become a pharmacist. During meditative walks in the Chartreuse Mountains, Bonal collected numerous wild plants and herbs and studied their digestive and medicinal qualities. This led him to create his namesake fortifying wine in 1865. Full details

About Quinquina/Chinato

The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600’s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks. Full details

Recipes See all 18 recipes for this product18 recipes available at https://alpenz.com/productrecipes-bonal.html

Alpes Aperitif

Build in a goblet filled with ice:
2 oz Bonal Gentiane-Quina
2 oz non-alcoholic apple cider or dry hard apple cider.
Garnish with a lemon peel.

Amer Frontière

Build in a collins glass:
1.5 oz Bonal Gentiane-Quina
8 oz lager
2 dash orange bitters
Garnish with an orange peel.

Bonal & Rye

Stir with ice:
1.5 oz rye whiskey
1.5 oz Bonal Gentiane-Quina
2 dash orange bitters
1 dash Angostura Bitters
Strain into a coupe.
Garnish with an orange peel.

Chambéry Tonic

Build in a double rocks glass filled with ice:
1.5 oz Dolin Blanc Vermouth de Chambéry
1.5 oz Bonal Gentiane-Quina
3 oz tonic water
Garnish with a grapefruit twist.

Cortez the Killer Cocktail

Stir with ice:
2 oz blanco tequila
0.75 oz Bonal Gentiane-Quina
0.25 oz crème de cacao
Strain into a coupe.
Garnish with an orange peel.

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9555NVFranceFRQuinquina/Chinato16.0%750/12T Cap32745100039201327451000392717.24 kg