An ode to the French pharmacist Hyppolite Bonal, whose love for the botanicals of his childhood home in the Grand Chartreuse mountains spurred the creation of the world's first gentian-quina.

Serves two

  • 1.5 oz Bonal Gentiane-Quina
  • 4 oz + 2 oz Cava, separated
  • 1 orange, freshly juiced (Never bottled*), yields about 2.5 oz of juice
  1. 2 dashes Artemisia Æstas sumac bitters
  2. Juice your orange. *Bartender tip: we say fresh juice because bottled juices are pasteurized and they lose their vibrancy as a result.  To maintain balance and verve, juicing your citrus to order is preferable.
  3. Pour orange juice, Bonal, and bitters into a cocktail shaker with ice.
  4. With you glasses nearby, add the first 4oz of cava to the shaker.  Give the shaker a gentle swirl to incorporate, and strain into two glasses.  
  5. Top each glass with 1 oz each of the remaining cava.
Featured Bitters
Contributed by 
Andrew Napier
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