Is summer the season of the gin and tonic? Perhaps. While many would argue this cocktail tastes great year-round, it’s largely a warm weather refresher. With the summer solstice around the corner, we amp up to explore this classic cocktail.
Building a quality cocktail begins with quality spirits. The Gin Society hosts “Ginvitational” contests in Vancouver, Seattle and New York City throughout the year, in search of the best gins produced locally and internationally. Gene Shook, founder and president of the Gin Society, has several favorites produced here in the Pacific Northwest. “Bluewater Distilling’s Haclyon gin, winner of Best Washington Gin in 2013, and Seattle Distilling Company’s Alpinist gin are great options.” The Gin Society is hosting a gin and tonic event in July. “And I garnish mine with a lemon, that’s what was called for in the original gin and tonic recipe.”
Many people, myself included, were first introduced to G&T’s made with bottom shelf gin and tonic from a soda gun. For some folks, this drink is just fine. For others though, this led to years of believing they didn’t like gin. Or tonic. Make this drink with quality products however, and you have a drink that is more balanced, flavorful, aromatic, and pleasant. Fancy tonic isn’t the only answer though. Shook cautions by saying, “I know someone is going to go buy a local gin, then mix with an artisanal tonic where the flavors will clash. Honestly, I use soda water. Or consider trying a tonic syrup, and adding a splash of soda.”
Brad Feather is a distiller at Sound Spirits in Seattle, and founder of Bradley’s Tonic Co., which produces Bradley’s Kina Tonic, a syrup concentrate that can be used in G&Ts, among other drinks. Feather has spent most of his career bartending, working in breweries and distilling. In recent years, he says he has noticed that as gin improved, people were still drinking G&Ts with mediocre tonic. “Gin & Tonics are a go-to drink, it’s an easy call,” he says. “That, and a lot of folks don’t want to go home and make a martini or other fancy drink. I decided, if people are going to drink Gin & Tonics, we need to make a tonic that’ll work with the quality gin being made today.”
Feather started experimenting with ingredients to design the recipe for Bradley’s Kina Tonic. “The trick is finding quality ingredients,” Feather explains. “I import cinchona bark in whole pieces from India and South America. It’s like importing whole bean coffee as opposed to pre-ground.” Feather says the pieces he receives are about the size of your thumb and still have all the oils intact. “I didn’t want to cover the flavor with lemongrass or excessive citrus,” says Feather, whose recipe is 95 percent cinchona, the rest is cinnamon, allspice, and orange peel.
His favorite way to enjoy the syrup is with sloe gin, soda water and a lime wedge. “Sloe gin and tonic’s have less alcohol,” says Feather. “It doesn’t hit you has hard, so it’s great for sipping during the day.”
You can find Bradley’s Kina Tonic at gourmet and specialty grocers, online, and on the shelves at many bars and restaurants. At Ba Bar in Seattle’s Capitol Hill neighborhood, bar manager Jon Christiansen mixes Bradley’s Kina Tonic with Damson Plum gin, Bell Ringer gin and lime juice for a G&T with a slight berry flavor and tart finish.
Bradley’s Tonic & Slow Gin, by Brad Feather
¾ oz Bradley’s Kina Tonic
1 ½ oz. Plymouth Sloe Gin
3 oz club soda
lime wedge
Combine ingredients in a tall glass over ice, give a quick stir, garnish with a twist of orange, and drink with good humor. Adjust ratio your preference if necessary.
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My Favorite Gin & Tonic, by Jon Christiansen
1 oz Averell Damson Plum Gin
¾ oz Bell Ringer Gin
½ oz Bradley’s Kina Tonic Syrup
Splash of lime juice
Soda
Lime wheel
Shake and strain first four ingredients into a double rocks glass. Top with soda and stir to incorporate, then garnish with a lime wheel.
