I know when I’m beat!  I read a lot of other people’s cocktail blogs for the obvious reason of getting great new ideas for drinks.  I love the creativity and how most cocktail blogs are informative, unique, and motivating.  I have seen in the past people who take information from one site and essentially “repost” it as their own.  This article used to be a post on my “own” tonic water but I needed to rewrite it, mainly because there is another one that sums it up perfectly, and way more clear and concise!  My tonic recipe was basically copied from Kevin Ludwig’s recipe in Imbibe(March/April ’07).  I played around with it and tried to do something different for my blog but realized that you have to give credit where credit is due.  This is a bartender’s rule that is all too often broken.
   Without a doubt, the best way to make tonic I have seen is from Jeffrey Morgenthatler’s cocktail blog.  I don’t know him and he doesn’t know me but he is a big reason I have been so infatuated with cocktails for the last couple years.  So, instead of regurgitating what his post explains perfectly, I’ll post the version that I have been using at the bar with plenty of “this is amazing” along with it.  I use one juniper berry in my recipe, with so many people on the vodka band wagon these days I figure I’d make something that even gives a vodka tonic flavor.

 
       Following this tonic water technique

       4 cups water
       1/4 cup cinchona bark (try Tenzing Momo)
       1/4 cup citric acid
       Zest and juice of 1 lime
       Zest and juice of 1 lemon
       Zest and juice of 1 orange
       1 teaspoon coriander seeds (brings out citrus notes)
       1 teaspoon dried bitter orange peel (I use Brewers Garden)
       2 dashes bitters
       1 hand crushed juniper berry

Article By: Mark Sexauer

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