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
Average
4 stars
(27 ratings)
YieldsDrink
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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.
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Comments

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

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.