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An example of the Bonal Cobbler, the mixed drink (drink), by Kirk Estopinal, Bellocq, New Orleans, featuring Bonal Gentiane-Quina, orange wheel, sugar, grapefruit twists, and berry; photo by Lee Edwards

 Bonal Cobbler

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

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