A French wine aperitif, made from wine and quinine. The recipe first appeared in 1846 in the Opéra region of Paris. Produced in three phases: first, red and white grapes are soaked in neutral spirits for a month. The result is later enriched with mistelle and aged in oak vats for a year. Finally, it is flavored through percolation of cinchona bark and other secret herbs and plants. The resulting mixturer filtered and bottled.’