Wednesday, January 23, 2013

quin quina crusta

2 oz Bonal Gentiane Quina
1/2 oz Lemon Juice
1/2 oz Peychaud's Bitters
1/4 oz Luxardo Maraschino Liqueur

Dry shake the ingredients to mix and pour into a cocktail glass rimmed with sugar and filled with crushed ice. Garnish with a lemon twist (added after the photo was taken).

A few weeks ago, my friend Jake Parrott was in town; Jake is our regional Haus Alpenz rep, and he showed me the company's pamphlet and recipe sheet. One the drinks, the Quin Quina Crusta, was one I had spotted back in November in a Washington Life article on Bonal-based cocktails. I definitely remember the recipe for its edginess but questioned Jake if it was truly balanced. Jake explained that there was plenty of sugar in the Bonal to keep the citrus and Peychaud's notes in check. The recipe itself was created by Leo Robitschek of Eleven Madison Park in Manhattan, and two weeks ago, we gave it a try.
bonal gentiane quina crusta
The Quin Quina Crusta offered a fennel-like aroma from a combination of the Peychaud's anise and some of the Bonal's herbalness that was all brightened by the lemon oil. Next, a lemon and grape sip was chased by bitter herbal notes transitioning into Maraschino on the swallow. As the ice melted, the drink became more bitter and spiced, so the sugared rim came in handy.

1 comment:

Dagreb said...

Of course you realize I'm going to make this with Wincarnis. (I've subbed ingredients in all the other Leo Robitschek drinks I've made!)