Among the most famous of French Quinquina, enjoyed for generations by visitors and residents of the island of Corsica. It is composed of a variety of local and exotic spices, walnuts and cinchona bark on a base of Corsican Muscat and Vermentinu mistelles. The result is an aperitif of tremendous depth with a wonderfully dry finish. Traditionally served neat or on ice with tonic or soda, it also mixes well with rye whiskey, apple brandy or grape brandy.