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An example of the Quin Quina Crusta, the mixed drink (drink), by Leo Robitschek, Eleven Madison Park, New York City, featuring Bonal Gentiane-Quina, lemon juice, Peychaud’s Aromatic Cocktail Bitters, maraschino liqueur, sugar, and lemon twist; photo by Lee Edwards

 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

Dry shake.

Pour into the prepared glass.

Garnish with a lemon peel.

Leo Robitschek, Eleven Madison Park, New York City

Bonal Gentiane-Quina bottle

Bonal Gentiane-Quina

FranceSavoie 16.0% ABV

16.0% ABV

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

Bonal Gentiane-Quina label

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9555NVSavoieFRQuinquina/Chinato16.0%750/12T Cap32745100039201327451000382817.10 kg