Q Tonic Water

Q-cumber Fizz

Developed for Q Tonic by bartender Jim Meehan.

Ingredients:
1.5 oz Siembra Azul Blanco Tequila
3/4 oz fresh lime juice
1 oz fresh grapefruit juice
A dollop of Light Agave Nectar (Sweet Cactus Farms Organic)
3 cucumber wheels (2 muddled, 1 garnish)
1 oz Q tonic

• Add the agave nectar, lime, grapefruit juice and 2 cucumber slices to a mixing glass and muddle
• Add the tequila and shake and strain into a fizz glass
• Top with 1 oz Q tonic and garnish with a cucumber wheel on the rim of the glass

Bitter Poetry

Developed for Q Tonic by mixologist Jerri Banks.

1.5 oz Junipero Gin
1 oz Fresh Orange  juice
½ oz Acacia Honey
½ Teaspoon Freshly Grated Ginger
2 Dashes Fee Bros Orange Bitters
1 oz Q Tonic
1 orange twist
Glass: Cocktail/Martini

• In cocktail shaker, add all ingredients except for tonic.
• Add ice, shake well and strain into chilled cocktail glass.
• Top with Q Tonic.
• Garnish with orange twist.

A Bitter Lady

A keeps-you-clean drink, suggested by a not so bitter southern lady, LeNell Smothers.

• Fill lowball glass with ice
• Add 2 oz bitters, Meletti or Averna are good options
• Top with at least 3 oz Q Tonic
• Garnish as desired.

T is for Trouble

When you’re looking for it.

• Place 4 slices and seeds of jalapeño in a cocktail shaker
• Add 3 oz of your favorite blanco tequila
• Vigorously muddle and then shake with ice
• Pour into a martini glass
• Top with 3 oz Q Tonic.
• Garnish with a chili pepper or a lime wedge as desired

Note – Tequila can also be infused with jalapeño by cutting jalapeños in half lengthwise and placing them overnight in no more than 2 cups of blanco tequila per jalapeño. Strain before serving.

Gin & Texas

From the Tipsy Texan, David Allan

1.5 oz. gin (Plymouth or Aviation work great)
lime
Splash of Paula’s Texas Lemon
Splash of Paula’s Texas Orange
3 oz Q Tonic
Orange Saltburst (sea salt flavored with orange zest and dried rosemary)

• Rub the lime around the rim of a collins glass to moisten, then dip rim into the Orange Saltburst.
• Fill glass with ice. Add gin.
• Squeeze the lime over the ice and toss it into the glass.
• Top with 3 oz Q Tonic and a floater of Paula’s Texas Lemon and Texas Orange.
• Garnish with a sprig of rosemary.

Card and Lilly

An award-winning cocktail by Mindy Kucan

1.5 oz Bombay Sapphire Gin
.5 oz Paula’s Texas Lemon
Top with 2 oz Q Tonic
1/4 tsp ground cardamom
Lemon wedge

• Place Gin, Texas Lemon, and Q Tonic in cocktail shaker.
• Roll back and forth with ice between two shaker tins, strain over ice into an Old Fashioned glass.
• Garnish with lemon wedge rolled in cardamom sugar

Summer Dress

By John Kinder

2 oz. Death's Door White Whisky
1 oz. orange juice, fresh
1 oz. lime juice, fresh
½ oz. simple syrup
Top Q Tonic
GARNISH: orange slice

Build ingredients (except tonic) in ice-filled highball glass. Gently stir and top with Q Tonic. Garnish with orange slice.

Pome ‘n Tonic

By Jonas Halpren of Drinkoftheweek.com

1 oz. Gin
1/2 oz. Pama pomegranate liqueur
1/2 oz. Lemon juice
3 dash Regans’ Orange Bitters No. 6
top with Q tonic water

The Mint Ratio

By Logan Lavachek at Sepia, Chicago

.5 oz Fernet Branca
.75 oz Canton
1 oz Tanqueray Gin
Fill with Q Tonic
Garnish with lemon balm & mint

Incan Cure

What Bingham also discovered in Peru.

• Fill lowball glass with ice
• Add 2 oz Campari
• Add 1 oz Orange Liqueur
• Top with Q Tonic as desired

Holi-tonic

A festive drink adapted from Gourmet Magazine.

• Bring 2 12-oz bags of fresh cranberries, 1 cup of sugar, and ½ cup water to simmer in a sauce pan.
• Stir occasionally, until berries begin to pop, about 2 minutes
• Drain cranberries in a fine-mesh sieve into a pitcher.
• Set aside 2 cups of cranberries and force the rest through the sieve.
• Discard solids remaining in sieve then add set aside cranberries to the mixture.
• Chill until cold, about 2 hours.
• Add 1 1/4 cups gin. Stir
• Fill highball glasses will ice.
• Pour cranberry mixture into glasses
• Top off glasses with Q Tonic as desired

Makes 10 drinks

The Lifflander

A style all his own.

• Fill a shaker with ice
• Add 2 oz of your favorite Vodka
• Add 2 oz Chambord
• Vigorously shake
• Pour into a martini glass
• Top off with 2 oz Q Tonic
• Stir
• Float a few fresh whole raspberries

Note: this can also be made into a cooler, served in a highball glass over ice, or even better,  crushed ice.

Gin-ger Tonic

Adapted from Gramercy Tavern.

• Fill a highball glass with ice
• Add 2 oz of your favorite gin
• Add 1 oz ginger infused simple syrup
• Add .5 oz lime juice
• Top with 3 oz Q Tonic
• Stir
• Garnish with a lemon wedge and/or a piece of candied ginger.

Garden Tonic

Created by Naren Young with Bobo.

Ingredients:
1.5 oz. Beefeater Gin
.5 oz. Maraschino
Dash of fresh lime juice
1 dash of Bitter Truth celery bitters
3 oz Q tonic

• Build and stir
• Garnish with fresh mint, cucumber and a lime wedge

The Hendrix Lemon Drop

Created by Reggie Cragin

• Fill a glass with ice,
• Pour 2 oz Hendrick’s Gin
• Fill the rest of the glass with Q Tonic (~4 oz)
• Top off with a drop of Danny DeVito’s Organic Lemonchello

Q²

Clean, Crisp and Original.

• Fill a glass with ice,
• Pour 2 oz Square One Organic Cucumber Vodka
• Fill the rest of the glass with Q Tonic (~4 oz)
• Gently stir
• Garnish with a cucumber wheel.

Bitter Happiness

By mixologist Mindy Kucan of Austin.

Ingredients:
1 ½ oz Partida Blanco
½ oz Campari
½ oz grapefruit juice
2oz Q Tonic
6 tarragon leaves
¼ tsp agave nectar

In a mixing glass muddle tarragon and agave nectar. Add Partida, Campari, grapefruit juice and shake hard. Double strain into a tall or highball glass over new ice and add Q Tonic. Garnish with candied grapefruit peel or a grapefruit wedge.

The Mongibello Cooler

By John Ginnetti from Crown 116 in New Haven, Ct.

Ingredients:
3oz - Campari
½ oz - Fresh Squeezed Lemon Juice
½ oz - Agave nectar
½ Bottle - Q Tonic

Mix all ingredients in a High-Ball glass & garnish with a wheel of frozen orange

Eric Kroll’s Naughty Sailor

by Warren Bobrow, cocktail whisperer

3 oz Sailor Jerry Spiced Rum
1 ounce Root (USDA Certified Organic root tea)
Fresh grapefruit juice
Fresh orange juice
Fresh pineapple juice
3 good splashes of Fee Brothers Mint Bitters
1 splash Q tonic water

Bitter Dove

By Kevin Diedrich of San Francisco’s Burritt Room

2 oz Blanco Tequila
1 oz grapefruit juice
1/2 oz homemade tonic
1 dash angostura
Top with Q Tonic

Squeeze wedge of lime and drop in.