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Wine-based aperitifs bittered with cinchona bark, the original tonic of the French table.
France, 19th century
The style came out of the same colonial-era quinine trade that produced tonic water, when cinchona bark was the only reliable malaria treatment and bitter fortified wine was a palatable way to take it. Byrrh, Dubonnet, and Bonal are the surviving names.
Fortified wine or grape mistelle is infused with cinchona bark and supporting botanicals, then sweetened and usually rested in wood.
Bitter quinine over red fruit and cocoa, with a light, wine-weight body. Sweeter and gentler than an amaro.
Did you know
Dubonnet was reportedly devised for a competition to get French Foreign Legion soldiers to take their quinine, which makes it a rare cocktail ingredient that began as a public-health measure.
Also known as: quinquina, byrrh, dubonnet rouge, kina l aero d or, kina l'aero d'or, barolo chinato
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