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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.

#69 Czequershuus

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Posted 10 October 2014 - 09:22 PM

Been waiting to try this one for a while: The Notorious F.L.I.P. A bad pun always attracts me to a drink. And this one did not fail me. I mean, it was really fantastic, deep, rich, one of those cocktails that is more than the sum of its parts. Only problem is I am nearly out of Smith & Cross now. 



#70 FrogPrincesse

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Posted 24 October 2014 - 12:05 PM

Midnight Marauder (Joaquín Simó): Vida mezcal, Cynar, Bonal, mole bitters.

 

Bonal and Cynar go well together (see the Bicycle Thief, Boulevardier Riff, L'Iguana, etc) and so do Cynar and Mezcal (The Man Comes Around, Gastown, Last Mechanical Art). So, logically, Bonal + Cynar + Mezcal is another winning combo.

 

The Marauder is bitter but not ridiculously so, smoky, with a slight metallic edge. When the flavor develops, you get lots of chocolate notes.

 

15605887922_b0b0e5f72c_z.jpg
 


Edited by FrogPrincesse, 24 October 2014 - 12:07 PM.


#71 FrogPrincesse

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Posted 18 November 2014 - 05:28 PM

Here is what happens when I decide to make something new after a long day at work.

Add overproof rye, calvados, green Chartreuse and bitters to mixing glass. Add ice, mix. What a wonderful smell. Wait a second - that's a lot of booze. Right, this was supposed to contain Bonal. No idea why I grabbed Willet rye when I was supposed to use Bonal, but since I had only made a third of the recipe, I was able to fix it so it would not ignite spontaneously.

 

15630538519_c0fe980f1b_z.jpg

 

 

Always Crashing the Same Car (Colin Shearn)

1.5 oz Laird's Bonded Applejack (0.5 oz each Daron XO calvados and Willet 2-year rye)

1.5 oz Bonal Gentiane-Quina Aperitif (1 oz Bonal)
1 tsp Green Chartreuse (2/3 barspoon)
1 to 2 dashes aromatic bitters (1 dash Angostura bitters)
Grapefruit peel twist (dash BDW grapefruit bitters)

 

It was a tad bitter and had unexpected black licorice notes. I added a brandied cherry so it would be a little less intense.

 


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#72 EvergreenDan

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Posted 18 November 2014 - 06:49 PM

1 oz Smith & Cross

1/2 oz Bonal

1/2 oz Punt e Mes

1/2 oz Dolin dry

1/2 oz Campari

 

Pretty great. Eeyore's Requiem meets Bitter Mai Tai?


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#73 sbumgarner

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Posted 19 November 2014 - 06:41 AM

1 oz Smith & Cross

1/2 oz Bonal

1/2 oz Punt e Mes

1/2 oz Dolin dry

1/2 oz Campari

 

Pretty great. Eeyore's Requiem meets Bitter Mai Tai?

 

Had one of these last night, outstanding.



#74 FrogPrincesse

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Posted 21 November 2014 - 10:17 AM

Another Dandy Shim variation with rye for the Mixology Monday Challenge. This one with Bonal was inspired by the Dandy Cocktail in the Savoy Cocktail Book.

 

I get a lot of spice and bitter orange with that combination.

 

Rye Dandy Shim II with Bonal, Willet 2-year rye, lemon juice, Cointreau, Angostura bitters, cane syrup, orange & lemon peel garnish.

 

15194161454_6a6388ba11_z.jpg


Edited by FrogPrincesse, 21 November 2014 - 10:28 AM.