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Bonal Gentiane-Quina


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#61 Czequershuus

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Posted 15 September 2014 - 04:58 PM

Thanks to Dan's advice my bottle of Bonal is comfortable resting in my fridge. However, before it put it in I had to try a few experiments. 

 

My first go was the Now Voyager (link), a creation of none other than the inimitable Rafa

 

1 Oz Jamaican Rum (Smith & Cross)

1 Oz Rhum Agricole (La Favorite Blanc-also a new purchase)

1 Oz Bonal

2 ds Xocoatl Mole Bitters

Stir, strain, up, lemon twist (discard)

 

Fantastic drink, lovely rich deep flavors. The combo of chocolate bitters and the Bonal is a great one. 

 

To find out how Bonal worked in a sour application, I also tried Ted Kilgore's Word to the Wise (link)

 

1 Oz OGD 114 Bourbon (Wild Turkey 101)

0.5 Oz Bonal

0.5 Oz Green Chartreuse

0.5 Oz Maraschino

0.5 Oz Lime Juice

Shake, strain, up, cherry(omitted)

 

Perhaps a touch sweet, but very nice flavor combo. The Chartreuse, Maraschino, and lime puts me in mind of a Last Word, but with the extra herbal notes from the Bonal it is more complex - less refreshing but more contemplative.

 

I am loving the Bonal so far. I was a little worried when I tasted it at room temperature, as it had a bit of an aftertaste. But chilled or in cocktails it is very lovely.



#62 lesliec

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Posted 15 September 2014 - 06:45 PM

Now Voyager sounds like me, but in the absence of Bonal in our local stores I'd be looking towards Suze.  What adjustments to quantities would you suggest?


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#63 FrogPrincesse

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Posted 15 September 2014 - 07:10 PM

Leslie- although they both contain gentian, Bonal is closer to a red vermouth (just imagine Punt e Mes with a touch of gentian), whereas Suze much more gentian-forward, with some citrus as well (it's closer to something like Cocchi Americano), and may not work very well in that recipe.

Edited by FrogPrincesse, 15 September 2014 - 07:20 PM.


#64 lesliec

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Posted 15 September 2014 - 09:40 PM

Merci, madame.  I might have a play - maybe two thirds Punt to one third Suze - and see what happens.

 

Otherwise I guess I'm going to have to send the Lear over (again) for supplies.


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#65 lesliec

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Posted 17 September 2014 - 12:40 AM

I am delighted to report that .75 oz Punt e Mes and .25 oz Suze (with Appleton 12, cachaça and xocolatl bitters) makes rather a fine drink. Whether it's quie what Rafa intended for Now Voyager remains to be seen.

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#66 Rafa

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Posted 17 September 2014 - 11:01 AM

That sounds like a lovely drink all of its own. 


Edited by Rafa, 17 September 2014 - 11:01 AM.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#67 Czequershuus

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Posted 26 September 2014 - 08:55 PM

I created something based on the Corpse Reviver No. 2 for MxMo LXXV ("Flip Flop!"), You Only Live Twice with rye & Bonal. Here is the original on the left and the twist on the right. It worked out well. I need to use my Bonal more often.

 

9398382170_2ca354a36a_z.jpg
 

Sipping on this right now, and it really is fantastic. 



#68 FrogPrincesse

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Posted 26 September 2014 - 09:34 PM

Thank you! So glad you liked it.