Mixers Get A Refresh
Tonics, sodas and other cocktail accompaniments get the craft treatment
By Kelly A. Magyarics
J
ust as the right choice of spirits can make a cocktail shine, a
well-crafted mixer can make it soar. A variety of high-quality
mixers, including small-batch tonics and artisanal sodas,
are bubbling up behind bars. Mixologists are also concocting
house-made, bottled cocktails uncapped tableside—fresh,
ready-to-serve libations that have guests thirsting for more.
Liquid purveyors and operators with a fancy for fizz show how
to add sparkle to drinks programs.
A TONIC FOR WHAT AILS YOU
Bars in Spain typically offer five, six or more types of tonic
on the menu—along with an impressive selection of gins to
match each one. Though you'd be hard-pressed to see that many
choices in most American venues, bars here have recognized
the importance of quality mixers to pour over ice and a guest's
botanical-based clear spirit of choice.
Newer brands like Fever Tree and Q Tonic are made with
cane sugar and all natural ingredients, which helps elevate the
gin or vodka mixing experience.
Tonics are also getting fancier and flavored: Fever Tree, for
instance, offers a Mediterranean tonic with ingredients including
lemon, mandarin and rosemary, and a Naturally Light Indian
Tonic Water, with 45% fewer calories than its standard tonic.
The tonic trend today is leaning towards syrup concentrates,
to which bartenders add soda water and a spirit. Tomr's Tonic is
crafted from all organic ingredients, and sold in 200-ml. bottles
for around $9 retail price. Since each drink typically requires ¾
oz. to 1 oz. of syrup, each bottle yields seven to ten cocktails.
"It adds balance and texture to a drink—tonic water can be
abrasive," says Tom Richter, owner/creator, formulist and chief
bottle washer of Tomr's Tonic. "Most people say 'I thought I
hated gin and tonic, but I guess I just hated the tonic!'"
Rather than the clear elixir with which people are familiar,
Tomr's Tonic has an amber hue, which requires a little education
for guests. Richter explains that it gets its color from the bark
of the cinchona tree—the original source of tonic's ubiquitous
bitter flavor—as well as from organic cane juice sugar.
There are several benefits to using tonic in a concentrated
form. "You can regulate the concentration as you like, and it can
also be used as a cocktail ingredient," says Richter. Bartenders at
www.cheersonline.com
The Ginger Zest Brewtail, from Dress The Drink, made with the
culinary and mixology garnish company's Lemon Zest Twist and
Ginger Lemon Blend mixed with simple golden syrup and lager beer.
