Muddle in a mixing glass:
2 bar spoons sugar
3 orange slices
3 swathes grapefruit peel
3 oz Bonal Gentiane-Quina
Shake with ice.
Double-strain into a julep cup filled with crushed ice.
Decorate with berries.
Kirk Estopinal, Bellocq, New Orleans
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|