Since 1865, this spicy, earthy aperitif has been known as "ouvre l'appétit" - the key to the appetite. It is made by an infusion of gentian, cinchona (quinine), and renowned herbs of the Grande Chartreuse mountains in a mistelle base. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as a digestif or in a cocktail.