A storied French apéritif that has been bridging the worlds of quinquina and gentian-based bitters since its creation in 1865. Crafted in the Chartreuse Mountains of southeastern France, Bonal was originally marketed as a "tonic wine" with purported health benefits, thanks to its infusion of cinchona bark (quinine), gentian root, and a selection of alpine botanicals. Today, it remains a favorite among bartenders and bitter enthusiasts, offering a unique balance of earthy bitterness, spice, and rich vinous character.
Bonal is made from a base of fortified red wine, infused with gentian for earthy bitterness, quinquina for subtle medicinal complexity, and a blend of wild herbs from the French Alps. The result is a deeply aromatic, slightly oxidative apéritif with notes of dried fruit, citrus peel, baking spices, and a lingering herbal bitterness. Compared to other quinquina-based apéritifs like Byrrh or Dubonnet, Bonal leans drier and more intensely herbal, making it a compelling choice for those who appreciate complex, bitter-forward flavors.
Traditionally served neat or over ice with a twist of lemon, Bonal also excels in cocktails. It works beautifully as a substitute for sweet vermouth, lending depth to a Negroni, a Manhattan, or even an herbaceous Boulevardier. For a lighter, more refreshing take, try it in a Bonal Spritz with tonic or sparkling water.
