Search Results (12,180 found)
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A DIY version of the quinine-laced stuff.
A DIY version of the quinine-laced stuff.
Ingredients:
bark, vodka, agave nectar, water, orange peel, sichuan peppercorns, cardamom pods, citric acid, zest
www.delish.com
Smooth, straightforward Tanqueray gin meshes perfectly with bittersweet tonic water.
Smooth, straightforward Tanqueray gin meshes perfectly with bittersweet tonic water.
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Where the tonic water is actually the star.
Where the tonic water is actually the star.
www.chowhound.com
This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.
This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.
cooking.nytimes.com
What sort of rum and tonic you might like depends heavily on the kind of rum you prefer And the world of rum is so wide and various, there are many directions you can go The light-bodied Bacardi makes for an easy choice, and an easy, if simple, drink
What sort of rum and tonic you might like depends heavily on the kind of rum you prefer And the world of rum is so wide and various, there are many directions you can go The light-bodied Bacardi makes for an easy choice, and an easy, if simple, drink
Ingredients:
rum, tonic water
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A punch recipe that glows in the dark for Halloween parties, with pisco, pineapple juice, lime juice, Cointreau, and tonic water.
A punch recipe that glows in the dark for Halloween parties, with pisco, pineapple juice, lime juice, Cointreau, and tonic water.
www.allrecipes.com
Salty preserved lemon really brings out the natural botanical flavors of gin in this variation on a gin and tonic.
Salty preserved lemon really brings out the natural botanical flavors of gin in this variation on a gin and tonic.
cooking.nytimes.com
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate He likes to enjoy it the way he was introduced to it That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish
Ingredients:
calvados, tonic water
cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
cooking.nytimes.com
Ivy Mix, an owner of Leyenda, a Brooklyn bar with a focus on Latin spirits, thinks this drink requires an earthy lowland tequila (that is, grown in the valley section of Jalisco), such at the Partida reposado, which is aged slightly, and has toasty, nutty flavors For its tonic match, she reaches for Canada Dry or Schweppes, which have “more quinine kick” in her opinion For a switch, try this recipe with mezcal
Ivy Mix, an owner of Leyenda, a Brooklyn bar with a focus on Latin spirits, thinks this drink requires an earthy lowland tequila (that is, grown in the valley section of Jalisco), such at the Partida reposado, which is aged slightly, and has toasty, nutty flavors For its tonic match, she reaches for Canada Dry or Schweppes, which have “more quinine kick” in her opinion For a switch, try this recipe with mezcal
Ingredients:
tequila, tonic water
cooking.nytimes.com
This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes
This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes
www.allrecipes.com
Nothing says summer like the good ol' G&T!
Nothing says summer like the good ol' G&T!