E Tonico

Patrick Smith | New York City

photo: Shannon Sturgis
Italian Gin and Tonic

This bubbly, rose-tinted aperitivo drink from New York’s Maialino (vicino) reads like a cross between a Negroni and a Gin & Tonic. Instead of Campari, beverage director Patrick Smith turns to Mulassano Bitter, a lighter Italian red bitter with a slightly lower ABV, to reinforce the drink’s refreshing profile, alongside Cocchi’s Vermouth di Torino Extra Dry, a newer aromatized wine from the cult-favorite producer. For Maialino, a restaurant with a notable vermouth service, the chance to spotlight an interesting vermouth in a recipe was an exciting one. “I like the fact that the E Tonico is sort of a bridge from the vermouth service to the cocktail menu,” says Smith.

Ingredients

Serving: 1

  • 3/4 ounce gin, preferably New York Distilling Co.’ Dorothy Parker
  • 3/4 ounce gin, preferably New York Distilling Co.’ Dorothy Parker
  • 1/2 ounce navy-strength gin, preferably New York Distilling Co. Perry’s Tot
  • 1/2 ounce navy-strength gin, preferably New York Distilling Co. Perry’s Tot
  • 1/2 ounce dry vermouth, preferably Cocchi di Torino Extra Dry
  • 1/2 ounce dry vermouth, preferably Cocchi di Torino Extra Dry
  • 1/4 ounce Italian red bitter, preferably Mulassano Bitter
  • 1/4 ounce Italian red bitter, preferably Mulassano Bitter
  • 1 dash saline solution (see Editor’s Note)
  • 1 dash saline solution (see Editor’s Note)
  • tonic water, preferably Fever-Tree Mediterranean Tonic, to top
  • tonic water, preferably Fever-Tree Mediterranean Tonic, to top

Garnish: bay leaf

Directions
  1. Combine the first five ingredients in a Collins glass and fill with ice.
  2. Top with tonic water.
  3. Garnish with a bay leaf.
Editor's Note

To make the saline solution, combine 10 grams of kosher salt with 100 milliliters of water and stir until dissolved.

Drink with us.

Get our freshest features and recipes weekly.