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.
Annie Williams Pierce combines strawberry-infused semi-sweet French vermouth with mezcal and fino sherry, topping it off with Fever-Tree Indian Tonic Water.
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.
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.
Fanny Chu's cucumber tonic-topped highball combines watermelon and salty-sweet bread-and-butter pickle brine with Campari and mezcal.
Gin’s longtime companion has applications beyond the iconic pairing.
Traditionally consumed on the rocks in a copa glass, Greta Inglis suggests topping vermouth—sweet and dry—with tonic.
One of the most constant and enduring of the highball cocktails, the gin & tonic has hid for years in plain sight. Until now. Regan Hoffman tracks its rise and…
