Tonic has splashed out, emerging as a go-to flavor for mixologists to craft pleasantly refreshing non-alcoholic cocktails. It’s distinctive bitter flavor used to be paired almost exclusively with gin – the better to balance all of those botanicals, my dear. More recently, non-alcoholic (or “NA”) cocktails are all the rage, but a smidge of creativity with astringency is all it takes to craft some flavorful, spirit-free sips.
If your palate runs savory, these drinks will hit the spot. Bartenders and chefs like tonic cocktails because their balanced flavor profiles are an ideal match for food. I first noticed the tonic NA cocktail trend this spring at Zuni Café. When I saw a whole section of tonic cocktails at a hotel bar in the Swiss Alps, I knew there was a trend I should keep an eye on.
These are just a few of the tonic cocktails I’ve trialed lately. Like any good cocktail, each has a citrus component to add brightness. If, on your adventures, you’ve found a tonic cocktail that tickled your palate in a pleasing way, please let me know. I’m still looking for an NA tonic cocktail with cocoa.
Zuni Café, San Francisco – Black Tonic
Little more than a shot of espresso mixed with tonic water, the drink is lifted by the addition of a large lemon peel slice. Bitter + bitter + bitter = delicious
Clementine, Yountville (Napa Valley) – Clementine’s Tonic
I asked the Clementine team about their tonic. It’s vivid, tonic-forward flavor reminded me of a classic G&T –– herbal, bright and refreshing. House made basil-thyme syrup and clementine juice act as a base for a savory blend of Seedlip Garden and tonic water. The team told me that they were looking for a drink with a classic bitter-yet- refreshing quality that defines a great tonic. Bingo! The cute straw seals the deal.
Waterbar, San Francisco – Dos Flores
The two flowers in the drink’s name – hibiscus and elderflower – are complete flavor opposites. Hibiscus is bold red and tart with soft notes of berry and citrus, while elderflower, here used in tonic, is sweetly floral and pale in color. The var team adds cardamom for bright notes, lifting the drink alongside the citrusy lime. Perfect for sipping while watching the sunset’s afterglow on the San Francisco Bay.
Violetto, Saint Helena (Napa Valley) – In Bloom
Zippy with fresh strawberry purée and lemon verbena, the drink’s softer side emerges when blended with elderflower, orange, lime and just enough tonic to bring the flavors into focus.
Bergwald Bar at Grand Hotel Belvedere, Wengen, Switzerland – Chamomile Tonic
The undeniably Swiss views from every window of the refreshed property were all the high I needed the afternoon I spent in the Bergwald Bar at a classic hotel in the Swiss Alps. As I scanned the drinks menu, I was pulled towards a tonic made with chamomile plucked from the region’s high meadows. Steeped and then swirled with sugar to create a subtle cordial, chamomile is the prominent flavor of this subtle drink. The tonic’s bitter edge enhanced the chamomile’s quiet sweetness. It was the perfect drink to begin a weekend of relaxing and unwinding.
