Copy

Bonal & Rye

2 oz Rye
1 oz Bonal Gentiane Quina
1⁄2 oz Triple sec, Cointreau
2 ds Orange bitters
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, Strain

Cocktail summary
Posted by filip on
Created by
Todd Smith, Dalva, San Francisco, CA
Is of
unknown authenticity
Curator
Not yet rated
User rating
4 stars
(28 ratings)
Yields Drink

From our sponsors

Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Salers works okay for a Bonal sub.
  • only had bourbon 5/11/18
  • Bar Avignon made a wonderful version of this the winters of 2013, 2014? Giant single round sphere of ice. Quite wonderful. Took us a while to find a shop that would order Bonal for us
  • Suggest you start with 1 tsp Contreau as per David Wondrich to avoid an overly sweet drink.
Similar cocktails
  • St. Jack — Rye, Bonal Gentiane Quina, Orange Curaçao, Orange bitters
  • Bad Reputation — Bourbon, Bermuda rum, Herbal liqueur, Grapefruit bitters, Bitters, Grapefruit juice
  • Babette's Supper Club — Bourbon, Grapefruit liqueur, Amaro, Bitters, Lemon peel
  • Another Fine Mes — Rye, Tequila, Triple sec, Sweet vermouth, Bitters, Orange bitters, Maple syrup, Orange peel
  • Cherry Bomb — Bourbon, Amaro Montenegro, Cherry Liqueur, Bitters
  • Vieux Mode — Bourbon, Suze, Triple sec, Bitters
  • The Revenant — Cognac, Virgin Islands Rum, Grapefruit liqueur, Ramazzotti, Orange peel
  • Luck Be a Lady — Rye, Bigallet China-China, Chocolate bitters, Islay Scotch, Rich demerara syrup 2:1
  • Corny Panky — Bourbon, Sweet vermouth, Amaro Montenegro, Pine liqueur
  • Springtime in Manhattan — Bourbon, Bitters, Pamplemousse Rose, Maraschino Liqueur, Bianco Vermouth, Grapefruit peel
Comments
christina in tacoma commented on 11/23/2011:

So, this isn't exactly the same drink, but .25 oz gran classico instead of the cointreau and bitters is really good.

Shawn C commented on 2/01/2023:

The posted recipe looked rather sweet and I was thinking it might be best to cut the Cointreau portion in half; then I read the old note above about Wondrich suggesting cutting the Cointreau to 1 tsp so I went with my gut 1/4 oz call. This hit my desired balance of alcohol heat, sweet, and bitter, 4 stars. (I suspect I would be stuck at 3 for the original 1/2 oz Cointreau.) I used Rittenhouse 100, Bonal, Regan's Orange & Angostura Aromatic Bitters.