Among the most famous of French Quinquina, enjoyed for generations by visitors and residents of the Island of Corsica. It is composed of a variety of local and exotic spices, walnuts and cinchona bark (quinine) on a base of Corsican Muscat and Vermentinu grapes. The result is an aperitif of tremendous depth with a wonderfully dry finish. Cap Corse Rouge is traditionally served neat or on ice with tonic or soda, garnished with citrus peel. It adds life to all sorts of wood-aged spirits, even in simple highballs.