Q Tonic Water

Officer’s Club

• Fill your best highball glass with three ice cubes.
• Add 2 oz of premium gin.
• Add 3 oz of grapefruit juice
• Add 3 oz of Q Tonic
• Add a dash of Peychaud bitters
• Stir to combine

Ledger’s Lemonade

• Add 2 parts premium Gin, 1 part fresh Lemon Juice, and dash of simple syrup to a cocktail shaker
• Vigorously shake and pour into tall glass with ice
• Top with Q Tonic as desired
• Garnish with a Lemon

Summer Garden

• In a mixing glass place 10 mint leaves and a healthy dollop of agave nectar
• Gently bruise the mint with a muddler
• Fill a mixing glass with ice
• Add 2 oz of your favorite vodka
• Shake and strain into a highball glass filled with ice
• Top with 4 oz Q Tonic
• Gently stir
• Garnish with a mint sprig

Cucumber-Rosemary Gin and Tonic

By Liz Vidyarthi of the kitchn.com

Ingredients:
1 cucumber
1 lime
3 sprigs rosemary
2 oz. Hendrick’s Gin
4 oz. Q Tonic
ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.

“Rhuby” Basil Vodka Tonic

Steven Gdula of Foodzie

For the syrup…
2 cups chopped fresh rhubarb (about three large stalks)
½ cup tightly packed fresh basil
½ cup sugar
1 cup water
juice of one lemon

For the cocktail…
1 oz rhubarb basil syrup
1 oz quality vodka
2 oz Q Tonic
lime for garnish
ice, if desired

1. To make the syrup add chopped rhubarb, basil leaves, sugar and water to a sauce pan. Heat over medium heat, stirring constantly, until sugar dissolves and rhubarb breaks down to a pulp. Allow to cool, then strain pulp, extracting as much liquid as possible. Set liquid syrup aside.
2. Pour rhubarb basil syrup and Q Tonic  into glass. Stir well. Add vodka, stir to mix. Spray juice from a wedge of lime into glass. Stir again. Garnish with lime, a sliver of rhubarb or a basil leaf if desired. Add ice cubes according to preference.

The Viceroy

• Fill a highball glass with crushed ice
• Add 2 parts premium Gin
• Add 1 part Grand Marnier
• Add 1 part Rhum Clement Creole Shrubb
• Add 1 to 1½  parts fresh (strained) Orange Juice
• Top with 2 parts Q Tonic
• Stir and garnish with an orange wedge

Lil’ Q

• Fill a highball glass with ice
• Add 3 oz Lillet White
• Top with 3 to 4 oz Q Tonic
• Garnish with mint or an orange twist

The Countess

• Fill a highball glass with ice
• Add 2 oz of your favorite gin
• Add a little less than .5 oz St-Germain Elderflower Cordial
• Top with 3 to 4 oz Q Tonic
• Garnish with a lemon wedge and a mint sprig

Note: can also be served up.

Indian Summer Cup

By Wayne Collins in Food and Wine

Ingredients
One 1-liter bottle gin, preferably London dry
One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
8 ounces St-Germain elderflower liqueur
8 ounces crème de pêche (peach liqueur)
24 ounces Lemon Syrup
16 ounces unfiltered apple juice
48 ounces chilled Q Tonic
Ice
1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish

In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice. Refrigerate until chilled, about 4 hours. Stir in the tonic water. Add ice and garnish with the apple, peaches, cucumber and mint leaves.

The Bent Nose Cocktail

by Warren Bobrow, cocktail whisperer

Ingredients:
3 shots Anchor Junipero Gin
2 fresh basil leaves rolled like a cigar and sliced
1 cucumber (European variety sans seeds)
Bittercube Lemon Tree Bitters
1 small bottle Q Tonic Water
Lemon peel to garnish

1. Pack a short rocks glass with ice and set aside to chill.
2. Muddle cucumber with basil leaves, which you have rolled and sliced to release the oils, in a cocktail shaker. Add ice, pour 3 ounces of Junipero over the ice and muddled cucumber/basil mixture.
3. Add exactly four drops of Bittercube Lemon Tree Bitters and shake.
4. Grab that rocks glass, toss out the ice. Add two cubes of Gläce, top with Q Tonic water and serve … raw.
5. Garnish with a lemon peel.