201 Monroe NW, Downtown Grand Rapids
My experience with cinchona dates back to the time I stepped into Reserve, a boutique of wine, fine foods and (as with any and every place I would tread) exceptional cocktails. There I experienced the MLCC, a rum and Bonal mix that steps leisurely amongst one’s palate, with a bright entry that reposes into an anise finish.
How to Make it:
Combine equal parts:
-Caliche White Rum
-Bonal Gentiane-Quina Wine
-Pernod Anise Spirit
-Fresh-Squeezed Lemon Juice
Garnish with Luxardo Bitter Maraschino Cherries. Shake and double-strain into a chilled cocktail coupe.