This is Jack Rudy tonic syrup, and it has almost nothing in common with any of the watery, artificially-flavored tonics you've tried before. "When Tasting Table covered us," says creator Brooks Reitz, "I was making it out of my house. The day after the piece ran, I woke up with 400 emails in my inbox. People were saying, 'How can I get it? Tell me more. What is it?' And I freaked out."
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Tonic water has come a long way from its humble beginnings as an anti-malaria medicine. Everywhere you turn, there's an upscale bar boasting 'house-made' tonic, and some specialty tonics cost more than the liquor you'd mix them with. The simple G&T isn't so simple anymore. But did you ever consider making tonic at home?
When you think of port, you may first think of the rich red fortified wine, often served after a meal. But White Port, made from white grapes, is relatively cheap and often used in punch bowls and predinner cocktails.
Lately we've seen a lot of high end tonics on store shelves and cocktail lists, boasting natural ingredients (real cinchona bark!) and cane sugar or agave for sweetness. Sounds great, right? But how do these newer brands stack up in a blind taste test?
The amber color of Tom's Tonic may be unsettling for those accustomed to crystal-clear G&Ts, but the flavor is earthy and rewarding, with intense citrus notes.