Kina aromatised wine
What it is
Kina aromatised wine is a fortified wine that is infused with various herbs, spices, and botanicals, most notably quinine, which is derived from the bark of the cinchona tree. This ingredient was originally developed for medicinal purposes, particularly to prevent malaria, but it has since found a place in the world of cocktails. Kina is known for its complex flavor profile, combining bitterness with herbal notes and a hint of sweetness, making it a versatile ingredient in a variety of drinks.
Taste
bitter, herbal, slightly sweet
How it is made
Kina is made by infusing a base wine with a blend of herbs and spices, including quinine, which gives it its distinctive bitter flavor. The infusion process typically involves macerating the botanicals in the wine for a period of time, followed by fortification with a neutral spirit to increase the alcohol content. The final product is then sweetened to balance the bitterness, resulting in a well-rounded aromatised wine.
History
The history of Kina dates back to the 19th century when it was first created as a medicinal tonic. It gained popularity among European colonists and explorers who used it to combat malaria in tropical regions. Over time, Kina evolved from a health remedy to a fashionable aperitif and cocktail ingredient, particularly in the early 20th century, when it was featured in classic cocktails like the Americano and the Negroni.
In cocktails
Bartenders use Kina aromatised wine to add depth and complexity to cocktails. It can be used in place of sweet vermouth or other fortified wines in classic recipes, providing a unique flavor twist. When serving, it is often chilled and can be enjoyed on its own or as part of a mixed drink. Kina can also be used in spritzers or aperitifs, making it a versatile addition to any cocktail menu.
Worth knowing
Kina was once a popular ingredient in cocktails, but its production has declined, leading to a scarcity of authentic Kina products in the market today.
This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.
Substitutes
- Sweet vermouth
- Aperol
- Campari
Goes best with
Sugar syrup (65) · Lemon juice (42) · Brandy / cognac (38) · Vodka (34) · Other liqueur (32) · Gin (26) · Fruit liqueur (23) · Orange juice (20) · Bitters (17) · Fresh fruit (16)