L.N. Mattei, Cap Corse Quinquina Blanc

The aperitif hour, Corsican-style, and they have been at it in Bastia since 1872. Cap Corse Blanc starts from a mistelle base of Vermentinu and Muscat a Petits Grains, then gets flavored with cinchona bark, the quinine that gives every quinquina its bittersweet backbone. Local cedrat citron goes in too, adding a bright citrus aroma and a silky texture that keeps the bitterness from ever turning harsh. The result is floral and honeyed up front, with quinine building steadily through the finish. Pour it cold over ice with an orange twist and you are done. It also takes tonic or soda beautifully, and it does not blink at a shot of gin or a good agave spirit.