With varying levels of bitterness and flavors that range from cucumber to elderflower, tonic-topped drinks can take many forms. Here are five that go beyond the G&T.
Orlando Franklin McCray marries a barley-based shochu with tonic liqueur and Fever-Tree Sparkling Pink Grapefruit soda.
Annie Williams Pierce combines strawberry-infused semi-sweet French vermouth with mezcal and fino sherry, topping it off with Fever-Tree Indian Tonic Water.
Sarah Morrissey pairs Pineau des Charentes with funky Jamaican rum and a base of muddled lime in a highball lengthened with spicy ginger ale.
Jelani Jah Johnson’s highball echoes the build of the classic buck, while Fever-Tree Ginger Beer and carrot honey syrup call back to holistic remedies.
Lauren Corriveau’s elegant highball combines an easy-to-make celery-infused Calvados, Suze and Fever-Tree Elderflower Tonic Water.
A spirits-free take on Fanny Chu's cucumber tonic-topped highball laced with watermelon and salty-sweet bread-and-butter pickle brine.
Mony Bunni's spiced and summery riff on Ranch Water gets a lift with fresh basil, aromatic bitters and Fever-Tree Spiced Orange Ginger Ale.
Rhum agricole meets sweet vermouth and lemon, made bubbly with Fever-Tree Aromatic Tonic Water in Vince Bright's fresh highball.
Natasha Bermudez offers a spirited take on the union of a Kingston Negroni and Sbagliato, topped with Fever-Tree Mediterranean Tonic Water.
