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.

Aper-resso Martini

(Damon Roseberry)

Shake with ice:

1 oz Byrrh Grand Quinquina

1 oz Bonal Gentiane-Quina

1.5 oz fresh espresso

0.75 oz demerara syrup

Strain into cocktail glass.

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.

Quince of Fashion

Stir with ice:

1.5 oz Etter Quince

0.5 oz rye whiskey

0.5 oz Bonal

0.125 oz honey syrup

0.125 oz cinnamon syrup

2 dashes orange bitters

Strain over large cube in glass.

Garnish with orange peel.

 

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

1 oz Cocchi Americano Bianco

Garnish with a lemon peel.