Quin Quina Crusta

2 oz Bonal Gentiane Quina
1⁄2 oz Peychaud's Bitters
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Dry shake and pour into a sugar-rimmed, crushed ice-filled cocktail glass. Lemon peel garnish.

Cocktail summary
Created by
Leo Robitschek, Eleven Madison Mark, NYC.
Year
2012
Is an
authentic recipe
Reference

http://www.washingtonlife.com/2012/11/21/wine-spirits-bonal-based-cockt…

Curator
Not yet rated
Average
4.5 stars
(8 ratings)
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From other users
  • At first I get predominantly the maraschino, but as I sip more it gets more interesting and delicious
  • perhaps a bit too much lemon, but sugar rim helps. Interesting mix of bitters and amaro/vermouth.
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