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Bonal Gentiane-Quina
RECIPES
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 & Cider
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.
Bonal & Rye
(Todd Smith, San Francisco)
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.
Bonal Cobbler
(Kirk Estopinal, Bellocq, New Orleans)
Muddle in a mixing glass:
2 bar spoons sugar
3 orange slices
3 swathes grapefruit peel
Add:
3 oz Bonal Gentiane-Quina
Shake with ice.
Double-strain into a julep cup filled with crushed ice.
Decorate with berries.
Bonal Martinez
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Bonal Gentiane-Quina
0.125 oz maraschino liqueur
Strain into a coupe.
Garnish with a flamed orange peel.
Bonal Toddy
Build in a warmed mug or glass:
2 oz Bonal Gentiane-Quina
1 oz rye whiskey
3 oz hot water
0.75 oz honey syrup
0.5 oz lemon juice
Garnish with a lemon wheel.
Chambéry Tonic
(Bouligny Tavern, New Orleans, LA)
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.
Conductor’s Cup
Build in a double rocks glass filled with ice:
2 oz Bonal Gentiane-Quina
2 oz dry sparkling wine
Garnish with lemon peel and berries.
Dance Again
(adapted from drink by Brent Butler, SF, CA)
Stir with ice:
1.5 oz blanco tequila
1.5 oz Bonal Gentiane-Quina
0.25 oz crème de cacao
Strain into a coupe.
Garnish with an orange peel.
Diamond in the Rough
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1.25 oz Bonal
0.25 oz Amaro Alta Verde
2 dashes orange bitters
Strain into a coupe.
Garnish with a grapefruit peel.
Fire on the Mountain
Build in a double rocks glass:
2.5 oz Bonal Gentiane-Quina
0.5 oz single malt scotch (peated)
2 dashes Orange Bitters
Add ice.
Stir.
Garnish with a flamed orange peel.
Golden Brown
(Angelica Tea Room, Buffalo NY)
1.5 oz Bonal
.75 oz straight rye
.75 oz lemon juice
.5 oz cinnamon-infused sugar syrup
.75 egg white
1 dash Angostura Bitters
Shake with ice
Strain into a cocktail glass
Garnish with a lemon twist
Garnish with grated cinnamon
Midnight Marauder
(Joaquin Simo, NYC)
Stir with ice:
1 oz Del Maguey Vida Mezcal
1 oz Bonal Gentiane-Quina
1 oz Cynar
1 dash Bittermens Xocolatl Mole Bitters
Strain into a Nick & Nora glass.
Pat’s Old Friend
(adapted from the Pat’s Special, Savoy Cocktail Book)
Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur.
Stir with ice:
1 oz Bonal Gentiane-Quina
1 oz Hayman’s Old Tom Gin
1 oz Mas Peyre Rancio Sec “Le Démon de Midi”
0.125 oz grenadine
Strain into the prepared glass.
Garnish with an orange peel.
Piston Honda
(Brandon Wise, Sage Restaurant Group)
Stir with ice:
2 oz Japanese whiskey
1 oz Bonal
0.25 oz maraschino liqueur
1 dash orange bitters
Strain into a double rocks glass filled with a large ice cube.
Garnish with an orange twist.
Quin Quina Crusta
(Leo Robitschek, Eleven Madison Park, New York City)
Prepare a flute with a sugared rim and filled with crushed ice.
Combine in a shaker:
2 oz Bonal Gentiane-Quina
0.5 oz lemon juice
0.5 oz Peychaud’s bitters
0.25 oz maraschino liqueur
Dry shake.
Pour into the prepared glass.
Garnish with a lemon peel.
Quina-Quina
Build in a double rocks glass filled with ice.
1.5 oz Byrrh Grand Quinquina
1.5 oz Bonal Gentiane-Quina
Garnish with a grapefruit peel.
Top with club soda, optional.
The Reconstructionist
(David Burnette, South on Main, Little Rock)
Shake with ice:
1.5 oz Hayman’s Old Tom Gin
1 oz Bonal Gentiane-Quina
0.5 oz lime juice
0.5 oz gum syrup
1 dash Abbott’s Bitters
Double-strain into a coupe.
Garnish with a lime wheel.
Reforma
Stir with ice:
1.5 oz reposado tequila
1.5 oz Bonal
2 dashes orange bitters
Strain into a coupe.
Garnish with an orange peel.
Sourboard
Shake with ice:
1 oz Amaro Alta Verde
1 oz Bonal
1 oz simple syrup
0.75 oz lemon juice
Strain into a rocks glass filled with ice.
The Spring Cocktail
(adapted from the Savoy Cocktail Book by Erik Ellestad)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Bonal Gentiane-Quina
0.25 oz Bénédictine
1 dash orange bitters
Strain into a coupe.
Garnish with an olive.
Stem to Petal
Build in a goblet filled with ice:
2 oz Bonal Gentiane-Quina
2 oz Cocchi Asti DOCG (or other sparkling moscato)
Garnish with a lemon peel.
Tellicherry Cruiser
(variation of the Philomel from the Savoy Cocktail Book)
Shake with ice:
1.25 oz Matifoc Rancio Sec
0.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Bonal Gentiane-Quina
1 bar spoon Byrrh Grand Quinquina
0.75 oz orange juice
Strain into a coupe.
Garnish with freshly-ground black pepper.
Tif & Tivo
(Rhiannon Enlil, New Orleans)
Build in a double rocks glass filled with ice.
2 oz Bonal Gentiane-Quina
Garnish with a lemon peel.