Bonal and Rye-@cocktailchron #Dalva Bartender Todd Smith

Bonal and Rye:

2 ounces rye whiskey (Old Overholt)
1 ounce Bonal Gentiane-Quina
1/2 ounce Cointreau (Patron Citronge)
2 dashes orange bitters (homemade)
1 dash Angostura bitters
Orange twist, for garnish

This cocktail came our way from Paul Clarke's recent article covering the availability of new aperitifs and the creative  new cocktails that have resulted. The nose is predominantly rye and warm spice notes. The sip brings a caramel sweetness as the Bonal and orange liqueur tame the angular spicy notes of the rye. It has a smooth syrupy finish similar to The Kina Cocktail, that gains it's smoothness from the sweet vermouth,which relative to the Bonal, is quite different with the added gentian bitterness not usually present in vermouth as they most often use cinchona (a milder bittering agent). On the subject of bitters, experiment with your bitters levels as they can widely effect the outcome of the cocktail. With this drink I've found it doesn't hurt to be a bit heavy handed with the orange bitters but keep the angostura at a dash as it will quickly overpower the nuances of the Bonal.