QUINQUINA
Quinine-Edged, Herb-Laced, The Bitterer Brother of Aperitif Wine
Quinquina is a class of aromatized, fortified wine flavored with quinine—a bitter compound derived from cinchona bark. Originally developed for medicinal purposes to ward off malaria, quinquina evolved into a sophisticated aperitif wine. Less citrusy than Americano and often deeper in body than vermouth, quinquinas offer a complex mix of bitter, spiced, and vinous notes that make them ideal for sipping, spritzing, or subbing into classic cocktails.
Key Characteristics
Wine-based and fortified with spirit, quinquina is defined by its quinine content, supported by herbs, spices, citrus, and florals. Typically red, amber, or golden in color, and slightly sweet to moderately bitter.
Style
Aromatized, fortified wine flavored with quinine and other botanicals
Served as an aperitif, digestif, or cocktail modifier
Body
Medium
Texture
Velvety, herbal, slightly tannic or astringent depending on style
Primary Botanicals
Cinchona bark (quinine), orange peel, gentian, vanilla, cocoa, licorice root, clove, nutmeg, and assorted herbs or flowers
Typical Flavors
Quinine bitterness, orange marmalade, vanilla, dried herbs, cola spice, dark fruit, dusty florals
Origin & History
Quinquinas originated in France in the 19th century as tonic wines, designed to mask the bitterness of quinine while delivering its medicinal effects. Over time, they were sweetened, flavored, and styled as aperitifs. Today, they sit between vermouth and amaro—offering enough wine structure to sip, enough bitterness to mix, and enough history to earn their place on any serious back bar.
How It’s Made
Base wine is fortified with neutral spirit, then infused with quinine-rich cinchona bark and other botanicals. The result is sweetened and filtered before bottling, typically between 16–18% ABV.
Notable Styles
Quinquinas vary in color, weight, and bitterness. Key expressions include:
Dubonnet Rouge
Smooth, lightly bitter, vanilla-toned; a classic in the Dubonnet Cocktail
Byrrh Grand Quinquina
Bold, rich, and vinous; gentian and red wine-forward
Bonal Gentiane-Quina
Rustic and herbal; often subbed for vermouth in earthy cocktails
Cap Corse Mattei Quinquina
Corsican style; floral and citrusy with a clean quinine edge
Lillet (pre-1986)
Formerly a quinquina, Lillet Blanc now has no quinine, but Lillet Kina (no longer in production) is often replaced by Cocchi Americano or Cap Corse in classic recipes
Cocktail Pairings
Quinquinas can stand in for sweet or dry vermouth, depending on weight and color. They add richness and herbal edge to many classic builds.
Classic Cocktails
Dubonnet Cocktail, Vesper (with quinquina sub), Corpse Reviver #2 (originally used Kina Lillet), Reverse Manhattan, Quinquina Spritz
Modern Mixes
Byrrh & Tonic, Gentian Sour, Cap Corse Highball, Bonal Boulevardier, Quina Negroni
Food Pairings
Best with earthy, savory fare or spiced dishes. Works with pâté, charcuterie, roasted vegetables, and dark chocolate
With Savory
Chicken liver mousse, roasted mushrooms, duck breast, braised leeks, walnut-studded sausage
With Cheese
Aged gouda, blue cheese, mimolette, pecorino, tomme-style Alpine cheeses
With Dessert
Bittersweet chocolate, almond cake, spiced shortbread, orange custard tart
How to Serve It
Glassware
Aperitif glass, wine glass, or rocks glass over ice
Temperature
Serve well-chilled, over ice with a twist, or built into cocktails
Storage
Refrigerate after opening. Use within 4–6 weeks for ideal flavor and structure
Fun Fact
Queen Elizabeth II famously enjoyed Dubonnet Rouge with gin as her pre-lunch drink—usually 2 parts Dubonnet to 1 part gin, with a lemon slice.