Despite the impish green devil painted by Leonetto Cappiello on the label, Maurin Quina is a French apéritif, not absinthe. It’s made by mixing a sweet white wine with neutral grape brandy infused with wild cherry and cinchona, then further fortifying it with cherry brandy, lemon and cherry juice. The result comes in bright cherry flavors braced with a quinine backbone—delicious alone on the rocks, but even better when stirred into your favorite whisky cocktail.
Anchor Distilling, San Francisco, CA
This story appears in the print issue of April 2014.
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