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Tonics

Tonics

Floral Tonic

September 4, 2014
Floral Tonic

What makes a tonic? A classic tonic water is defined as a solution simply containing quinine. But we ask the question; at what concentration of quinine does it become tonic? Our answer is that as long as there is a discernible bitter element to the solution, it’s still tonic.

We were specfically trying to pair a tonic to Bluecoat Gin from Pennsylvania. We decided floral tonic would complement beautifully, but the floral flavors would be lost at too high a concentration of quinine. So we scaled it back. A lot.

We took dried lavender, rosebuds, juniper berries, fresh orange zest, and cinchona bark (the quinine element). All the ingredients were vacuum sealed and cooked at 190F sousvide (our usual tonic method) for thirty minutes. What resulted was a beautifully aromatic tonic with a slight bitter note that paired perfectly with out target gin.

 

 

 

Tonics

Pairing Tonics To Gins

August 20, 2014
Gin & Tonics

We don’t believe that one tonic fits all. There are hundreds of types of gins in the world, each with it’s own flavor profile and individual characteristics. How could it be that one style of tonic is best for all of them?

Instead of finding the right gin to go with tonic, we wanted to craft the tonic for the gin. We taste the gin we want to highlight and pick ingredients that enhance the flavors of the chosen gin. Our basic approach is to take herbs, spices, and cinchona bark (we use cut pieces, not powder) and seal it in a bag with water. We cook it sous vide at 190F for 30 minutes. Immediatley chill it in an ice bath and then strain it through a cheese cloth. Then we add in the sugar and stir to dissolve. Make your gin and tonic with 1.5 ounces of your favorite gin, 1.5 ounces of curated tonic syrup, and 3 ounces of high quality soda water.