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
Andrew eagerly learned viticulture from working for Jim Law at Linden Vineyards, one of Virginia’s most revered and accomplished wineries. Splitting his time between working in the grapes and hosting intimate, cerebral tastings in the winery cellar, he quickly developed a keen understanding of winery operations, and an encyclopedic knowledge of wine at large. Spirited by his love of wine and the historical narratives embedded within it, Andrew took on the management of an eclectic wine program at The Whole Ox, a local butcher shop in Marshall, VA.