1/2 oz Quinquina (Bonal)
1/2 oz Benedictine
1 dash Bitters (Angostura)
Stir with ice and strain into a cocktail glass.
Thursday night after the TDN, Andrea was in the mood for a nightcap and specificially one that involved her new purchase of Bonal Gentiane Quina. Bonal is an aperitif wine I was introduced to by Eric Seed in a tasting room at Tales of the Cocktail last year, and it has recently hit the American market. Bonal functions very much like a sweet vermouth, but it has an added layer of bitter complexity from gentian root and cinchona bark which makes it rather delightful especially before dinner. Instead of using it as a sweet vermouth substitute, I searched for a cocktail that called out specifically for a quinquina and found one in both Trader Vic and Patrick Duffy. Taking a step back from the Beefeater Summer Edition, the drink I chose was called the Spring Cocktail. The Duffy version was scaled up and lacked the cocktail olive garnish that Trader Vic's recipe contained, and therefore, it seemed preferable.