An infusion of gentiane (a root) and herbs from the Grand Chartreuse Mountains, Bonal tastes a little like port, but not nearly as sweet. Amaro Averna is another captivating substitution for amaro nonino. Then tell us. Customer Care 1 dash Black Cloud charred cedar bitters* This post may contain affiliate links. 2 oz Cocchi Asti DOCG (or other sparkling moscato), 0.5 oz Smith & Cross Traditional Jamaica Rum. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Creamy Cocktails Candy Cocktails Summer Cocktails Delicious Drink Recipes Yummy Drinks Smoothie Drinks Smoothies Anyone may read the forums, but to post you must create a freeaccount. How to Serve Champagne Like a Pro at Home. My wife and I something have "a little something" after our evening cocktail -- often a Duplex of Punt e Mes and dry vermouth or similar. Stir with a long-handled bar spoon 30-45 seconds or until very cold. It is a complex dark-colored drink that fills the mouth with sweet, bitter, woody, citrusy, and even more sophisticated flavor sensations. High quality dessert wines such as Sauternes and Tokaji can often improve up to 10 to 20 years from bottling. St. Raphal. Sounds nice. Oxidized dry vermouth has a charm all its own, at least for this guy. Heres yet another Thirsty Camel obscure ingredient. The name mezcal originates from the Aztec language and refers to a traditional Mexican spirit made from the Maguey plant. Build in a double rocks glass filled with ice: Strain into a rocks glass filled with ice. When we inquired about it, Monsieurs belly fell back in place and he actually smiled. Given its combination of ingredients, Bonal is like a mixed drink in a bottle: floral, winey, sharp, sweet. As a rule of thumb, any spirit under 20% ABV (found on the label) should be kept refrigerated. Amaro meletti contains 32% alcohol that lies closer to amaro nonino. Our bartender poured Weller 12, Bonal & Cynar and added small pinch of salt. The different colors of most dessert wines come from the type of grape used and varying levels of oxidation during the winemaking process. Bonal is also said to stave off exhaustiona distinct possibility given the fortitude necessary to endure those lengthy French dinners. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts. Bonal shares many characteristics with its Italian amari cousins, but its made in a different way. Due to state regulations, we cannot ship wine to. All editorial and photography on diffordsguide.com is copyright protected, Reviews, Ratings & Our Rules of Engagement. Bonal also mixes well with cider, sparkling wine, or whiskies. They don't seem to go off in the evacuated and in the fridge. That gives way to the gentian roots grassy, herbal notes along with some bitterness from the quinine in the cinchona bark. Finally, the whole thing finishes up with with just a little bit of a licorice or anise. The French bitter spirits have a wine base thats been fortified with brandy, and so they retain wine-like or brandy-like flavors. .75 oz straight rye. Now that this has been available for a while, does anyone have experiences they could share on preservation and shelf-life? Aromatized wines have become one of my drinks of choice during summer afternoons. Amaro nonino has a delicate bittersweet flavor with underlying citrusy caramelized taste hints. (Oh, and drinking, too!). Here, you can get ideas according to your diet restrictions, taste preferences, and health conditions. The best thing about varnelli amaro is the lower alcoholic content, 21%. Fino and Manzanilla Sherries should be consumed within a year or two of bottling since they are most appreciated for their freshness. oz Bonal Gentiane Quina oz fresh lemon juice 1 dash Black Cloud charred cedar bitters * Orange and cranberry garnish Add all the ingredients (except the orange peel and cranberry) to a mixing glass. While the region provides the gentian and other botanicals that make Bonal delicious, the region is fantastic for other reasons as well. Or Suzeadmittedly a Swiss fabrication, though long ago adopted as a Gallic passion. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865. At home we go through a fair amount of Bonal in two simple drinks my wife loves: Regarding preservation, the Bonal will last longer than most vermouth b/c the base is all mistell (brandy fortified grape juice, aka unfermented grape must) instead of wine. Shipping info for Calvert Woodley. You must log in to your account to make a comment. So, drink Bonal this summer to fight malaria instead of a gin and tonic because tonic water also drives its flavor form cinchona bark. Initially, you are fitted with a rock-climbing harness and helmet. As a unique component of cocktails, amaro meletti spices up things with all brighter herbal and floral notes along with caramelized sweet core hints. I have enjoyed it 1:1 with Smith & Cross, stirred & strained. Stores and prices for 'Bonal Gentiane-Quina' | tasting notes, market data, where to buy. Bonal is one of Frances great aperitifs. Thats a reason, Cynar ends up with a complex flavor profile of pronounced sweet, bitter, and floral hints. Strain into a cocktail glass using a Julep strainer. Fruit wines are not meant to age; the fresh fruit qualities of these wines are most prominent in their youth. Actually, thats not far from how these potations were originally distilled. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel. I hope that helps. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. Tawny Ports have a recommended serving temperature of 50-55F, whereas Ruby and Vintage Ports have a recommended serving temperature of 65F. In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. I considered using Fee Brothers Old Fashioned bitters, but decided to use tried and true Angostura bitters after smelling the cocktail. Because of the typically higher sugar and alcohol content, the recommended serving size for most dessert, Sherry & Port wines is three ounces, which is smaller than for regular table wine. The one thing that makes warmouth a good amaro nonino substitute is its easy availability. abstract expressionist beverage compounder. Any thoughts? On the whole, the final mouthfeel of tosolini is a decent blend of tart zesty and citrusy flavor notes that come from stewed fruits and honey. Original Antique Posters. While tasty, this drink is far better suited for after dinner drink in winter. The depth of Bonal blends well with the vanilla, the only other flavoring in the ice cream, and produces a complex ice cream. (Wicker chair and bistro table optional. -Scrape the frozen mixture from the small bowl into the large bowl and mix until the frozen mixture is incorporated and melted. As far as Bonal, I've also found that it lasts for quite a while. Skip to Content. All materials used with permission. These three bottles prove that very point. Price: Amari drinks are pricy liquors than any other alcoholic drinks, and nonino is not so different. Angostura Bitters Angostura bitters is a type of bitters with an ABV of 47%. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie. Place the orange peel and cranberry onto a cocktail pick and garnish. Hi Dave, you might try Astor Wine and Spirits. Refer A Friend. While, sure, it's reddish brown, a little prune-y, and can totally be used in a pinch as a. He suggested Rammazoti, which I conveniently have, so I'll try that first. Want to invite that famous Gallic sneer? Dare I ask would Cocchi Barolo Chinato be an okay substitute for Bonal in a cocktail? Bonal Gentiane-Quina comes from Auvergne-Rhne-Alpes region, located in southwest France. Different bartenders and super stores carry this light-bodied, dry, and really complex amaro in their liquor collection. Hate tons of emails? When you are on budget but still want to enjoy a bitter amari flavor, Gentiane Quina can save you. Stir with ice and strain into a rocks glass. Stir with ice and strain into a cocktail coupe. Strain into a cocktail glass using a Julep strainer. Aside from those, LBV (late bottled vintage) ports should age about 4-6 years from the release date and the rest are ready to drink upon release. Amari liquors are relatively more expensive than non-amari wines and aperitifs. Regular aromatic bitters would probably work here too, but Id been looking for the opportunity to use Black Cloud bitters since I purchased their sampler pack online. More info: http://cocktailvirgin.blogspot.com/2011/01/snap-point.html. Americans these days are going positively Gallic. Size 750 ml Quantity I didn't get a chance to try it, but my friend appeared to be immeasurably pleased with the result. 750ml. I'd love to mess with this product but am always hesitant to keep large bottles of perishable, wine-based things around because it's really hard to go through them fast enough. I don't know what the proportions were, but I am guessing it might have been 1:1. Practically, chinnoto, fruit juices, and non-alcoholic spirits are the best options to replace amaro nonino. Bonal is a reasonably fresh aperitif that is an infusion of herbs like cinchona bark and gentian added to a spike wine base. Bonal is imported into the United States by Haus Alpenz. One of my favorite swaps with sweet vermouth is in the Hanky Panky (1.5 oz gin, 1.5 oz Bonal, barspoon Fernet Branca, stir with ice, strain into cocktail or rocks glass, orange twist). The other amaro drinks contain a variable quantity of alcohol, either greater or lesser than nonino. While present day malaria treatments have gotten more scientific, Lillet is still drinking just fine. I like to admire it from afar because the LCBO doesn't carry it. Who invented fashion. Whereas the primary bittering agent in vermouth is wormwood (see Lustau Vermut Ros) Bonal uses gentian and cinchona (suhn-cho-nuh) bark. Express the lemon peel over the drink and garnish. It was not the most drinkable of the three, but I did love the complex spice and tonic flavors the Bonal imparted to it. By entering your email you agree receive marketing emails from Wine.com. Bonal Gentiane-Quina (750ml) Bonal Gentiane-Quina (750ml) available at Linwood Wine & Liquor Company at Hudson Lights in Fort Lee, NJ. ~Mark Twain. Amaro varnelli is an excellent combination of herbs, spices, pure honey, and rhubarb. Availability: Sometimes, it gets harder to put your hands on the whole bottle of amaro nonino. Bonal is 32 proof, reddish brown in color, and moderately sweet. Combine all of the drink ingredients in a cocktail mixer. My drinking companion this afternoon ordered a Boulevardier, or similar. It's been on American bars since 2012, and if you've been drinking white negronis stateside, you've had Suze, maybe without knowing it. Each bottle is perfectly lovely served well chilled and neat, on the rocks with a twist (lemon for Blanc, orange for Rouge, lime for Ros, I say), or in cocktails like the AM/PM Sherry (see recipe here) from my book Apritif: Cocktail Hour the French Way. I love alcohol in my desserts and here is another recipe to prove it. 1 oz Lillet Rouge Monsieur Le Bartender drew his ample stomach up to his chest and waved his hand at the bottles on the shelf. .75 oz lemon juice. All rights reserved. Bittersweet with green grapes, prune, figs, plump sultana, liquorice and citrus with gentian and quinine bitterness. The home of Bordeaux, Burgundy and Champagne, France is arguably the world's most importa . You can reach them at info@alpenz.com. However, its fruity zesty flavor notes are much more pronounced and bolder than amaro nonino. Rum and gin were staples on-board Royal Navy. Sweet vermouth less so, and I've found Punt e Mes to be remarkably sturdy. One thing to remember about both these ingredients, as well as fortified wines or vermouths in general, is that they should be refrigerated in order to stay fresh. Add green chartreuse in cocktails and refreshing tropical drinks in place or amaro nonino to delight a similar flavor. Unlike other amari drinks, Averna has a central sweet, citrusy, and herbal flavor followed by a light bitter crisp, it not sticks around the palate longer. Dry vermouth goes off way, way faster than sweet vermouth. It's easy to make the switch. These late-picked wines are, accordingly, often referred to as late-harvest wines. A neat shot of Gammel Dansk in happy mornings really works wonders than anything else. Registration on or use of this site constitutes acceptance of our Terms of Service. Overall, it's a deep and spicy substitution that is darker in color as compared to amaro nonino. My limited time in the region made me want to return, and next time Ill drink Bonal from the source. Byrrh is a lightly bitter quinquina, closest in flavor to Dubonnet Rouge, but moderately more bitter and more herbally complex. Calvados is a French brandy made from apples (though it can also contain pears). Lightly bitter care of a one-two infusion of bittering gentian root and cinchona bark (quinine), Bonal is a fortified wine infused with herbs from the Grand Chartreuse Mountains. Green chartreuse has a higher alcoholic content (55%) with a more potent herbal and citrusy flavor. Bonal Gentiane-Quina comes from Auvergne-Rhne-Alpes region, located in southwest France. Poster image courtesy of Haus Alpenz Imports. Youll notice this the minute you take your first sip of the Bonal and find sweet raisins and figs. The two basic styles of Port, Ruby and Tawny, also come in two basic colors, as noted by their names. I'd like to try 2:1 gin/bonal next. Amaro nonino is one of the most expensive liquors that you can ever get. Dubonnet Try it served over ice or in a classic Byrrh Cocktail . Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The two basic styles of Port can be further separated into an almost dizzying list of styles, but in general the only ones meant to age longer once bottled are crusted ports and vintage ports (from a declared vintage). Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur. Powered by Invision Community. Bonal is made by an infusion of gentian, quinine and renowned herbs of the Grande Chartreuse mountains in a mistelle (grape juice) base. Like many bitter-leaning bottles developed in the late 1800s, France/Swiss native yellow gentian root imparts its characteristic bitterness. Mon-Sat 11am - 9pm Sun Noon - 8pm. 1 oz Mas Peyre Rancio Sec Le Dmon de Midi. Churn until the ice cream has reached the desired creaminess, about 25 minutes. So, if you want to replace it in your drinks, go for any other amaro drink with a similar bitter sweet flavor profile. Voil, la France, he said, as if we couldnt tell from the tricolor flags hanging everywherethat and the much smaller sunglasses on the patrons. You cannot visit the monastery of the order, but they dont make the spirit there anymore due to concerns about explosions while making the spirit. $ 17.99. This flip brought out notes of cacao with the plum subtly coming through. Its intended to incite your appetite before a fine mealand with good cause. It would make a wonderful gift for someone who loves cocktails. .75 egg white. However, sweet vermouth works great in place of amaro nonino in the long run. It seemed we were caught in yet another skirmish between France and Italy. This way, you can better compare flavors and choose the closest substitutes as well. To date, I have not been able to find a non-compromised bottle. Store Amontillado Sherry up to about three years; once opened and refrigerated, these last two to three weeks before they decline. Gammel Dansk is a great non-amari replacement for nonino and sooth you the most. This sparkling drink gives a broad spectrum of flavor notes ranging from floral and fruity sweet to spicy or herbal sensations, like nonino. I plan to try subbing it for the sweet vermouth in a rye Manhattan. Check out your final pick on the basis of the given parameters to end up things as intended. Garnish with a Luxardo Maraschino Cherry. No doubt this belief dates back to the purported medicinal origins of these drinks, a notion exemplified at the turn of the century when spectators along the route of the Tour de France handed bottles of Bonal to flagging cyclists. And vacu-vin. Cover and shake vigorously until the outside of the shaker feels cold. 9. It will definitely revive you with its unique palate-tingling flavor and 30% alcohol content. Double strain into your glass through a Hawthorn and small mesh strainer. Their You-Tube channel Cooking with Bruce and Mark offers hours of delicious fun and their podcast Cooking with Bruce and Mark reaches 10s of thousands with their culinary antics. Bonal Gentiane Quina: the Amaris French cousin! 2. He made essentially the same comment as Eric, about employing the Bonal to enhance the wood in the bourbon. Ruby Ports retain their bright color because these wines are aged in barrel only for two to three years before bottling, thus minimizing any color change from oxidation. It was very nice, and the herbal flavor of the bonal was distinct. Made me want to try some of the aperitif by itself. 3/4 oz. Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community. There are a variety of distinct amari drinks with different flavor profiles, alcohol content, and aftertaste. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. Garnish with a lemon twist. Good question, Bre. Made close to the French alps by Maison Dolin, this is a fortified aperitif wine (mistelle) infused with yellow gentian, cinchona (quinine), orange and other botanicals to a recipe created in 1865 by Brother Raphael Bonal, a former Chartreux monk. Vermouth, an herb-infused fine wine, is today popular among mixologists and other dessert wines are derived, not from wine grapes, but from different fruits. Americano uses gentian root as the primary ingredient for flavoring and bitterness. Sweet vermouth is a low proof, gentle, and smooth to drink straight. If no amari liquor seems on a budget or hard to get, try this fantastic drink. Add 2 teaspoons of vanilla extract and 4 tablespoons of Bonal to the large bowl that was in the fridge. Then theres that embarrassing imbroglio in the Middle Ages over where to house the Pope. Its pronounced and rich flavor comes from Gentiane, Quinine bark, and herbs. These advertising-free forums are provided free of charge through donations from Society members. [1] Americano is considered either a subclass of quinquina, or a separate variety of apritif. Find out more about what theyre up to at www.bruceandmark.com. In my book, Apritif: Cocktail Hour the French Way, I celebrate the tradition of French apritif in its three definitions: ritual, bottle, and drink. When getting short on amaro nonino, you can replace it easily in cocktails and desserts where a few or more shots are enough to make the recipe incredible. Besides, try the juice of citrus and tart fruits like peach, apricot, and oranges. Translated from Danish, Gammel Dansk means " Old Danish ". While the experience of drinking out of a 3 month old bottle of vermouth isn't quite the same as that of drinking from a fresh one, I wouldn't say that it ruins very many cocktails. Whereas in La Rpublique Bonal is traditionally served neat, we take ours with a splash of soda and a twist of lemon. The manufacturing process involves a dozen of botanical herbs and spices. So, you can easily introduce varnelli amaro to routine drinks and fruit juices to enjoy a gentle sip. -Slowly pour the cup into the bowl with the egg yolks and sugar. Keep up the good work! The colors of Sherry and Port are mainly the result of oxidation, or lack thereof. All these things level up the price of your beloved amaro. When they are not in the kitchen, Mark teaches lit classes and runs book groups throughout Litchfield County and online while Bruce teaches knitting and designs knitted patterns for both men and women. Before the advent of modern medicine, the guard against malaria was quinine, extracted from South American cinchona bark. Monsieurs bottled elixir incited a renaissance of sorts in our household. And non-alcoholic spirits are best for cooking recipes. quinine, the stuff believed to ward off malaria and, hence, rationed to soldiers in copious doses back when Europeans were playing a particularly vicious version of Risk with the globe. I see you. This layer protects the wine from oxidation, and thus any browning. oz Bonal Gentiane Quina This is for good reason: bitter drinks promote digestion and can help calm an over-full stomach. Overall, the balance is satisfying which definitely distinguishes it from certain sweet vermouths that have too much sugar. Upload a picture of your dish We eventually ended up across the border, our nerves nicely frayed. It wont necessarily improve with age, but is known to remain unchanged after many years of age. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods. Bonal Gentiane Quina is an aperitif that has things in common with both [ingredient=amaro amari] and [ingredient=sweet-vermouth sweet vermouth]. Im sticking with bitters but taking things in a slightly different direction today by introducing you to Bonal Gentiane Quina, a French apertif. A decent cool blend of cinnamon, dried cloves, dried saffron, and red licorice lingers on the palate, and fades until your last dram. Bonal Gentiane-Quina Aperitif by Bonal 2 reviews $22.50 Originally made in 1865, and immediately nicknamed "ouvre l'appetit (key to the appetite) it is made by infusing gentian root, herbs from the Grande Chartreuse Mountains, and cinchona (quinine), in a Mistelle base, producing a wine that is known for its complexity. Think Lillet. Both expressions of St. Raphal are based on mistelle, one white, the other red. In addition, the texture transformed the sensation of the Bonal. Quinquina or quina is the Quecha word for cinchona and means holy bark or bark of barks. In addition, quina is the root of the word quinine, the anti-malarial treatment. Don't have any maraschinowhat should I add? There are plenty of them to choose from. 2 oz non-alcoholic apple cider or dry hard apple cider. A gentle spice overlaps savory, umami notes that open up when poured neat with a twist of lemon. In the home region this is served with a squeze of lemon and on the rocks, maybe some soda. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts on the side. [2] "The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." Strain into an ice-filled. Distilling is a dangerous business and not worth producing in a historic monastery founded in 1084. Bonal Gentiane Quina Like the Danish Gammel Dansk above at number one, Bonal Gentiane Quina is also considered an aperitif and is also created from a recipe of many different herbs as well as cherries, plums and licorice giving it a much more complex flavor than the simple Chinotto. Developing a taste for the stuff on it's own with a twist of lemon or orange can also help a lot with turnover and is one of my favored beverages while I'm cooking. I keep about 8-10 bottles open, some for quite a while. Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Pedro Ximnez Sherry is a special case. Double-strain into a julep cup filled with crushed ice. It packs a heartier blend of floral, fruity, spicy, and caramel taste hints followed with a palatable crisp. A gentle spice overlaps savory, umami notes that open up when poured neat with a twist of lemon. I wouldn't worry about trying to use it up in a hurry. Typically, Cynar is served as an aperitif, just like nonino. Moreover, you can also serve it as a stunning aperitif or a digestif for a savory mainstay. Gentiana lends Bonal an herbal, grassy finish thats complemented by the musky smack of chinchona barka.k.a. Prunes, raisins, charcoal and hay with toffee apple, cacao, sticky pine sap and sherry-like aromas. Even a common love of sports cannot heal all wounds.). Its perfect for replacing amaro nonino in signature cocktails and delightful concoctions. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. -Once the final temperature is reached pour the mixture into a large bowl and let rest for 20 minutes. Sure, wed been quaffing unseemly quantities of lipstick-red, sticky sweet, herbaceous Italian bitters such as Luxardo. JB, I spent much of the day trying to track down info on this and came up emptyhanded. Since Bonal uses cinchona tree bark its often classified as a quinquina (kwin-kweena) wine. Stay in the know! I wouldn't know how long Cinzano keeps--in my house it doesn't stay around long enough! Might be name-worthy. During meditative walks in the Chartreuse Mountains, Bonal collected numerous wild plants and herbs and studied their digestive and medicinal qualities. Try a splash of sweet crme de cassis and a top of bubbles (see the Crme de la recipe here), or do as they do in France and try Suze on the rocks with a simple twist of lemon, and maybe a splash of soda water. Store Hours. Dessert wines come in an impressive array of styles and sweetness levels. Enjoy! France- Since 1865, this spicy, earthy aperitif is traditionally drank neat with a lemon twist. I might be inclined to try 2:1 gin to bonal, since I'm not generally inclined toward really sweet drinks. The French, by contrast, favor aperitifs that are lighter, foofiermore poodle than bulldog. An entertaining article. Product line refreshed under new management in 2008, and reintroduced to the USA market in 2016. Add all the ingredients (except the orange peel and cranberry) to a mixing glass. One that I stumbled across that this post focuses on is Bonal Gentiane-Quina. Don't let your slow turnover discourage you from trying stuff, but do keep it in the fridge. Fortified wines (meaning alcohol has been added during the winemaking process) include Sherry, Port, Madeira, Banyuls, Rutherglen and other very small-scale styles. While I think bars are to be commended for every effort to turn over their aromatized wine inventory, home enthusiasts should not shy away from investing in them just because they can't use up the whole bottle in a couple of weeks. At Dalva, the tiny eatery in San Francisco, a simple concoction of Bonal and rye is served. -Mix the heavy cream, milk, corn syrup, salt, and cup plus 2 tablespoons of sugar in a metal saucepan hand heat over medium until it reaches 175 degrees, stirring frequently. This fabulous bittersweet, wine-based aperitif has notes of green grapes, prune, figs, plump sultana, liquorice and citrus with gentian and quinine bitterness. Strain into a cocktail glass. Fades with herbal notes and lingering rooty bitterness. -Scoop out 1 cup and pour into a smaller bowl. They tend not to be distillations of spirits but rather infusions and fortifications of wine, gilded at times with another wine product, Cognac, tossed in just for good measure. Since 1865, this spicy, earthy aromatized wine has been known as "ouvre l'apptit" - the key to the appetite. The mountains are fantastic for outdoor activities, and I went whitewater rafting one day and canyoning the next. Gammel Dansk isnt an amari liquor, but a Danish bitter resembles much with amaro nonino in both terms of flavor and color.