Quin Quina Crusta
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
Pour into the prepared glass.
Garnish with a lemon peel.
Leo Robitschek, Eleven Madison Park, New York City
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. Full details
|SKU||Vintage||Region||Origin||Desc||Cepage||% Alc||Size/Pack||Finish||BTL Barcode||Cs Barcode||Cs Wgt|
|HZ 9555||NV||Savoie||FR||Quinquina/Chinato||16.0%||750/12||T Cap||3274510003920||13274510003828||17.10 kg|