COCKTAILS & RECIPES
We love getting creative. Here you will find some of our favorite creations. We're always on the hunt for new ideas and new ways to use our tonic to elevate your cocktails, and even your cooking.
Standard gin and tonic
Did you know our Bitter Orange Tonic Syrup is actually the original tonic recipe from the 19th century? Full of fresh citrus flavors this tonic is made for gin.
30 ml Bitter Orange tonic syrup
30 ml Any brand of London dry gin
150ml soda/sparkling Water
Pour the gin and tonic together in a lowball glass and mix, pour soda water on top and lightly stir to mix. Add ice and a wedge of lime to garnish.
*if you're using a large ice cube, you may want to add it first to avoid splashing and loosing fizz.
Long Island Iced Tea
The honey flavor that magically appears in our Chamomile and Earl Grey Tonic Syrup makes it perfect to add sweetness and depth to a Long Island Iced Tea. It's so smooth! Our only recommendation is to serve it in a smaller glass to avoid drinking too quickly because it's just such a lovely beverage.
30ml plain vodka
30ml London dry or naval strength gin
30ml dry vermouth
30ml Chamomile and Early Grey tonic syrup
Dash of fresh lemon juice
150ml soda water
Mix all ingredients except soda water together with lots of ice in a cocktail shaker. Shake to mix and pour into either a highball glass or smaller to preference and top with soda water at a ratio of one part cocktail mix to two parts soda water on top. Serve with ice.
A strong punchy cocktail that you can take your time sipping. The Hibiscus and Fresh Ginger Tonic will add an extra layer of depth to enjoy.
45ml Pisco (or tequilia)
15ml Hibiscus and Fresh Ginger Tonic Syrup
15ml triple sec
15ml white Cinzano
Mix all ingredients together with lots of ice in a cocktail shaker. Shake to mix and pour into a champagne coupe, or martini glass. We've used dehydrated pineapple as a garnish.
What a stoopid cocktail! It's a mainstay of 80s tropical holidays and fresh from schoolies teenagers worldwide, but it's also a lot of fun. Only your imagination will limit you, but you can still find ways to elevate this juvenile but hilarious fun cocktail.
30ml Blue Curacao
15ml Hibiscus and Fresh Ginger Tonic
Mix all ingredients together with lots of ice in a cocktail shaker except soda water. Shake to mix and pour into the the most whimsical glass you own and top with soda water at a ratio of one part cocktail mix to one part soda water on top. Serve with ice.
If you'd like to make the cocktail a little classier, fill with shaved ice after pouring and top with tonic gently poured on top using the back of a spoon to create a separate layer of rich colour.
A modern Australian take on a Kir Royale. Bring your prosecco up a notch. Just a dash of Tasmanian Pepperberry Tonic turns prosecco into Christmas in a glass.
Tasmanian Pepperberry and Lemon Myrtle Tonic
Just a small dash of tonic in the bottom of the glass is all that's needed. The sweetness of the tonic matches well with the dryness of a prosecco. Serve in any champagne glass.
A lower alcohol version of a tropical favorite. Substitute the Hibiscus and Ginger Tonic Syrup for the traditional cherry brandy and you'll reduce the sweetness and add layers of earthy depth to balance out the sweetness of the pineapple juice. A great cocktail to serve in a long glass with lots of ice and imaginings of sitting in the warm weather of this cocktail's eponymous origin.
45ml London Dry or naval strength gin
15ml Hibiscus and Fresh Ginger Tonic syrup
15ml Triple sec
15ml Red Cinzano
100ml Pineapple juice
Combine all ingredients except pineapple juice in a cocktail shaker with lots of ice, shake vigorously. Pour into a tall glass and add pineapple juice, stir and top up with more ice.
Our Chamomile and Earl Grey tonic, with its taste of honey, is perfect for any whiskey cocktails, but here in place of the honey it's extra warming and the cocktail hug you need to get you through winter nights.
50ml Lemon juice
125ml Chamomile and Earl tonic syrup
1-2 Cinnamon quills
3-4 Whole cloves
Combine all ingredients in a pot and slowly heat to just before a boil. Serve in a warm mug.
Optional: Add some extra depth by using spices such as star anise or cardomon.