Also, he notes that the Fever-Tree Cucumber tonic and Refreshingly Light Cucumber tonic do pair with a herbal gins, but it also pairs “amazingly well” with Aperol.” “It creates this amazing, low calorie, low alcohol spritz drink, which is fantastic,” Gibb says.Īnother really interesting specialty tonic is Elderflower. “I just really encourage people to experiment and enjoy playing with them.” For example, Fever-Tree’s Aromatic tonic goes really well with gin, but “an Aromatic tonic with whiskey is absolutely delicious,” Gibb says. “How much time do we have to discuss this?” says Charles Gibb, CEO of Fever Tree North America. Fever-Tree has six different tonics in this category, along with a couple of light versions, as well as some tonic adjacent mixers. Specialty tonics include flavored or aromatic tonics, and this category includes everything from cucumber and lemon to elderberry, and each craft tonic company has its own specialty tonics.
It’s light and has this honeysuckle note.” Specialty Tonics “It has a flavor like a chocolate covered citrus peel when it’s paired with the right coffee. “Something about the Indian tonic mixes so much better than a regular tonic,” she says. She says her Indian tonic also goes really, really well in espresso and coffee drinks. It’s not really sweet, but the vodka doesn’t do much for it, and it kind of dilutes some of the flavors and muddies it up.” But it’s not a vodka tonic kind of tonic, as it almost comes off as sweet. “This tonic is really meant for finer gin drinkers who want a better experience. “Indian Top Note is going to amplify the floral notes and not overwhelm those gins,” she says. Top Note Indian tonic, she says, goes really well with subtle and higher end gins that are more delicate rather than a London dry style, which most Indian tonics pair well with. “For us, we use both gentian root and classic bitters found in aperitivos, as well as quinine, and to me, it has a grapefruit top note, a hoppy element like an IPA so I called it Indian tonic water,” says Pellettieri, who worked for Goose Island and Miller/Coors before starting her tonic company. “A traditional Indian tonic is just a super strong tonic,” she says, adding that the main bittering agent remains quinine.
Pellettieri says her Top Note Indian tonic is quite different. Some Indian tonics have a more intense quinine flavor, that pairs really well with gins, vodkas and even fortified wines like port and sherry. The name Indian tonic references the time when quinine was used to prevent malaria in India. “Most classic tonic waters have that quinine bitterness, a lemon-lime top note, with an actual middle level of sweetness,” Pelletieri says. Whether made by Fever-Tree, Fentimans, Q Tonic or Top Note, classic tonic waters are made to pair with classic, juniper-forward gins and vodkas. Here’s an overview of some tonics that are anything but eh. “There are all of these amazing craft distilleries all making these very interesting gins, and when you taste the difference between a good spirit and a good mixer with a good spirit and a bad mixer, it’s night and day. “It’s a phenomenal time to be a drinker,” Silbert says. “I’ve seen some creative coffee roasters make some wonderful drinks with our Indian tonic,” says Mary Pellettieri, founder of Top Note Tonic. You should do what tastes right.” While just about every tonic water on the market – from classic to Indian to elderberry – goes with gins and vodkas, tequilas, rums, whiskeys and even aperitivos and fine coffees can play well with them. Just because one tonic is intended to do one thing doesn’t mean it shouldn’t be used for others. “The first rule I have (for tonic waters and spirits) is to have fun,” says Jordan Silbert, founder of Q Mixers. In fact, according to a 2020 tonic water trends and market analysis from Grand View Research, the global tonic water market size was valued at $1.72 billion (USD), and it’s expected to grow at a compound annual growth rate of 7.2 percent through 2027. “We started with the tonic because this is what the consumer was really missing on, and then we (moved into) the ginger ale, and then we start thinking about the opportunity to elevate a cocktail, and that’s where it always starts,” says Tim Warrilow, co-founder of Fever-Tree. Instead, craft tonic makers are creating a diverse and aromatic array of styles and flavored tonic waters as well as tonic adjacent mixers. Gone are the days when practically every tonic water on the market was made with high fructose corn syrup and tasted like Sprite with a dash of quinine. A tonic water is a tonic water, except, really, it’s not.
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