No-Recipe Quarantine Cocktails: Now’s The Time To Explore The World Of Tonic
by Elva Ramirez
If the global quarantines have taught those stuck at home anything, it’s that now’s the time to improvise. Cooking sites have embraced the no-recipe trend, where you build around certain basics, and make substitutions as needed. The same can be done in cocktails.
Here’s a look at how you can improvise around one key ingredient, and come up with a new signature style along the way. This will be the first in a series around no-recipe drinks; for the inaugural post, let’s look at tonics.
Nearly every country has a take on the classic “x plus tonic.” In Rotterdam, there’s a bar that specializes in over 160 versions of the gin and tonic, matching its library of gins to the tonics that most make them shine.
Rather than spending money on more booze, invest in high quality tonics, and explore how different flavors and styles by brands like Fever-Tree, Q Mixers and London Essence play with different spirits.
The Classic G&T
Let’s start with the basics. You already likely have gin, whether it’s a traditional London dry, like Plymouth Gin, or the so-called New World style gins, such as Hendrick’s Gin, which are more floral than juniper-forward. The specs can be your own, but I recommend always starting with just one or two ounces of gin per drink, so that it’s relatively low-ABV. To keep it fully traditional, look for a classic tonic, such as Fever-Tree’s Indian tonic, which is calibrated to play up the juniper aromatics in dry gins.
The Classic G&T with a Twist
The tonic renaissance means there’s a large range of flavored tonics, from Q Mixer’s elderflower tonic to Fever-Tree’s cucumber tonic. The easiest way to spruce up a drink with no hassle: Add a lightly flavored tonic to your favorite gin, spritz with a touch of citrus and serve.
The Savory Spanish Style G&T
Gin Mare, one of Spain’s most popular gins, has notes of rosemary and citrus, and a more savory palate than the traditional London dry gins. It’s great on its own, but pairs well with food.
In a goblet filled with ice, add one to two ounces of Gin Mare. Stir to dilute, then slowly top with a savory, dry tonic, such as Fever-Tree’s Mediterranean tonic. Add fresh herbs or a slice of orange as a garnish. Keep the bottle of tonic at hand, to slowly top off.
The Herbal French Aperitif
Nearly every home bar might have a stray, dusty bottle of a strange liqueur that you bought once for a recipe and never touched again. If you’re lucky, it’s one of France’s famed herbal liqueurs. From Chartreuse to Benedictine to Suze, France has a wide and varied selection of herbal liqueurs, many of which have been made for centuries. As with the Spanish G&T, the key is start slowly and top with fizzy water.
The French also drink pineau des charantes, which is a fortified wine made with cognac. (It’s like port, but with cognac.) It’s sweet but charming and lively, and makes a great sipping long drink, when topped with a chilled tonic.
You can use a goblet or a highball glass filled with ice. Add one or two ounces of herbal liqueur, then slowly top with a tonic that won’t overwhelm the softer notes. London Essence’s Grapefruit and Rosemary tonic pairs well with herbal spirits. Consider also Fever-Tree’s Elderflower tonic for herbal-forward drinks.
The Italian Tonic
The famed Aperol Spritz gets all the attention but if you’re looking for something a touch more bitter, try any of Italy’s amaros against a tall glass of tonic. Start with something familiar like Campari (which is often paired with soda, but shines as well with tonic) and work up to the more complex styles. Similar to the French spirits, you’ll open up a depth of bitter notes against the gentle fizz of bubbles.
The Portuguese Porto Tonico
If you ever find yourself in Porto or Lisbon, you won’t find many people clutching gin and tonics as they sit in outdoor bars. In Portugal, where port wine was born and is still made according to centuries of tradition, the national drink is the porto tonico.
Served in a highball glass, it’s the same idea as a G&T, but with port. Unlike gin, port, which is wine-based, comes in variations, including white and rose. Several port brands, such as Fonseca and Ferreira, make lovely ports.
One thing to note: In America, the most common style of port that you’ll find on menus is the tawny port, which is served as a dessert wine. The port & tonic is made with white or ruby ports, which are lighter, younger and less expensive. White ports aren’t often found on U.S. bar menus but they’re worth picking up for home bar carts.
The Espresso Tonic
A shot of chilled espresso and cold tonic water is the perfect mid-afternoon zero-proof drink. The espresso tonic had begun to show up on bar menus last fall and was poised to be the drink of summer, before the mass closings happened. It’s super easy to make at home, with a kick that will set you up for cocktail hour without the stress of hangovers.