Tempus Fugit Kina L'Aero

European aperitif wines known as “Quinquina” or “Kina” gained popularity in the late 19th century as delivery mechanisms for quinine, which was thought to treat malaria. Druggists would soak cinchona bark in alcohol to extract its active ingredients then add sugar to make the bitter quinine more palatable. By the early 20th century, quinquinas were appearing in cocktail recipes, and their popularity has been resurgent amid today’s cocktail renaissance. No two kinas are exactly alike, but if I could drink only one, it would be l’Avion d’Or. Orange blossom on the nose becomes marmalade and zest on the palate. Elderflower syrup and sweet tea balance the soft bitterness, then gradually fade. A lingering touch of bitterness begs you to take another sip. Chilled, over ice, or in any variety of cocktails, this bottle is damn near perfect.