Q Tonic in it's purest form..

I recently received a sample of Q-Tonic to try out. In recent weeks I’d heard some very interesting things about how Q-Tonic was the next revolution of tonic, with its natural ingredients including Agave, Peruvian Quinine, lemon juice and bitters. The ingredients remind me of the beginnings of a summer beverage.

The story of Q-Tonic can be traced back to a summer night in Brooklyn when Q-Tonic’s founder, Jordan Silbert discovered that the tonic water he and his friends were using was essentially just fructose corn syrup, something that just didn’t seem right to mix with a good gin.

Jordan believed that fresh ingredients and quality spirits should be paired with a tonic water that is capable of standing both alongside as well as on Its own paired with just a lime slice and some ice.

Flash forward a few years later and after having scoured the world from the Peruvian Andes to the Mexican countryside, Jordan emerged with the recipe for Q-Tonic.

As with all items reviewed at A Muddled Thought, I had to try Q-Tonic without any other ingredients. What I discovered is that Q-Tonic by itself has a mildly sweet yet bitter taste, but pairs well with a dash of fresh lemon juice and ice for a quick summer refresher.

After the stand-alone taste test, I decided to try a few recipes. Some classic and some newly created for this review.

First up a Gin and Q-Tonic-

2 oz of your favorite Gin(We used G’Vine Florision for it’s floral and refreshing flavor)
High Ball Glass filled with Ice
Fill with Q-Tonic
Garnish with Lime Wedge

Between the lightness of the Q-Tonic and the Floral Tone to the G’Vine, this would make for a very refreshing version of a Gin and Tonic for those soon to come summer nights.

Next up is a recipe created to take advantage of the agave that’s used in the Q-Tonic.

Entitled the Mellow Q as it’s refreshing and from the few people who tested this drink seemed to be relaxing as well.(Note this drink was tasted by 2 tasters independent of A Muddled Thought)

The Mellow Q-

1 oz Canton Ginger Liquor
2 oz Partida Blanco tequila
1 oz Agave nectar
3 Dashes Grapefruit bitters
Splash of pineapple juice
Serve in a High Ball Glass that’s been filled with crushed ice
Top with Q-Tonic

The Mellow Q. A combination of Blanco Tequila, Canton Ginger, Agave Nectar, Grapefruit Bitters, topped with Q-Tonic.

Inspired by how well the G’Vine and the Q-Tonic worked with each other, I decided to try something a bit different, adding Absinthe, Mint and Averna. This has been dubbed the “Prohibition T”.

The Prohibition T-

The Prohibition “T”
2oz G’Vine Floraision Gin
1 oz Lucid Absinthe
3 Dashes Averna
Four muddled mint leaves
Shake with Ice
Serve in 4.5 oz Coupe Glass

The Prohibition T. A Combination of G'Vine Florasion Gin, Absinthe, Averna, Mint Leaves topped with Q-Tonic.

One final cocktail, a modified Pimms Cup No.1 replacing the Soda with Q-Tonic.

“Mind your P’s and Q’s” (Pimms and Q-Tonic)

2 ½ Pimms
½ Oz Fresh Lime Juice
3 Dashes Grapefruit Bitters
Fill Highball Glass with Ice
Top with Q-Tonic

Mind your P's and Q's- Pimms No.1 , Fresh Lime Juice, Grapefruit Bitters, and Q-Tonic.

The King of Cocktails, Dale Degroff in action.

Some things do truly get better with age.

I was recently invited to attend the NY celebration of the 203rd birthday of the American cocktail, Yes, that’s right folks, 203 years ago, the concept of the cocktail as we love and know it was born.

The American cocktail was first dubbed as such in 1806 in a Hudson New York based publication known as “The Balance and Columbian Repository”. This publication defined the cocktail as a stimulating liquid composed of spirits, sugar, water and bitters. Taking a look at a classic cocktail, such as a Sazerac seems to fit this description being made up of Absinthe, Simple Syrup, a dash of Peychaud bitters, and rye whiskey. Ah, where would we be without the cocktail?

To celebrate this occasion, a raucous and booze filled bash was put together by Ana Jovancicevic from HandCrafted PR and Aisha Sharpe of Contemporary Cocktails.

This celebration, hosted at the asian-influenced tri-level restaurant Pranna , located at 79 Madison Avenue brought out a some of the most talented and innovative mixologists in the country, to work their skills behind the bar.

A glimpse of a few of the masters at work.

Dale in the process of making a batch of cocktails

Dale Degroff was working on two different angles when behind the bar. He was dishing out Pernod Absinthe in the classic fashion as well as creating perfect passion cocktails.

Dale dishing out the Pernod Absinthe.

The Perfect Passion Cocktail –

First make Strawberry Lychee Syrup
This is done by mixing equal parts of Strawberry and Lychee purees (such as Perfect Puree of Napa), with an equal part of Agave nectar combine well and then chill.

The Cocktail Recipe is:

1 1/2 ounces Belvedere Cytrus Vodka
1 ounce strawberry Lychee syrup
1 ounce fresh lemon juice
1/2 ounce Domaine De Canton Ginger Liqueur
Lemon peel Garnish
Assemble all the ingredients except the lemon peel garnish in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass and garnish by twisting the lemon peel over the top and dropping it into the drink

A Perfect Passion-Created by Dale DeGroff

Leo Degroff, Dale’s son served up Grand Marnier Smashes.

Leo working on a round of Grand Marnier Smashes.

Ingredients-
A large helping of Grand Marnier
Muddled Mint
Muddled Lemon
Note:As this drink is a new take on the classic Whiskey Smash, invited by Leo’s father, Dale DeGroff it normally calls for 1 ½ to 2oz of Whiskey normally Makers Mark. I asked Leo about the amount of Grand Marnier per drink, and he replied with “a lot”. In retrospect I’d say about 4oz would make for a nice drink.

The finished product. A Grand Marnier Smash.

Simon Ford, The Ambassador for Plymouth Gin served up the Cocktail 203.

Simon working on the Cocktail 203

Simon named this for the occasion as it was made on the fly. I think the name fits, as it embodies something old and something new. Using Plymouth Gin, which has been around since the 1700′s and a few things newer such as Canton Ginger liquor and the Zipang sparkling sake.

The Components of the Cocktail 203

Cocktail 203

6-8 Blueberries Muddled
2 parts Plymouth Gin
1 Part Fresh Squeezed Lemon Juice
1 Part Canton Ginger Liqeuer
1/2 Part Simple Syrup
1 Part Zipang Sparkling Sake

Shake all ingredients except Zipang and strain over fresh ice into a collins glass…top with Zipang Sparkling Sake and garnish with a 2 fresh blueberries and a lemon slice.

Julie Reiner of the Clover Club and FlatIron Lounge shaking up a batch of Clover Club Cocktails.

Clover Club Recipe

1 1/2 ounce gin
1/4 ounce grenadine
3/4 ounce lemon juice
1 whole egg white
Shake very well with ice. Strain into a wine glass.

The Classic Clover Club, prepared by Julie Reiner.

Gary Regan, of Ardent Spirits served up the Plymouth Hoe. At the moment, Gary is planning to post the recipe in a future issue of SFGate, in which he writes a weekly column. As such no recipe is currently posted. The best I could surmise besides the Plymouth Gin, is he also used Grand Marnier Navan. Once the recipe is available it will be posted in this article.

Gary working on the mysterious Plymouth Hoe.

Gary Regan's Plymouth Hoe

Audrey Saunders of The Pegu Club offered up a Gin Mojito incorporating Pernod Absinthe.

Audrey creating her cocktail masterpiece.

The recipe is currently unavailable, as I’m waiting to hear back from Audrey.

Audrey's completed Gin Mojito.

Other guest bartenders included, Allen Katz of Southern Wine and Spirits, Charlotte Voisey-Brand Ambassador for Hendricks Gin, Misty Kalkofen of Green Street in Boston, Jason Kosmas of Employees Only, Dave Wondrich, Aisha Sharpe, and Erin Williams of Pegu Club.

A final celebratory shot, to end the night with.

Nic offering his thoughts on a bottle.

I had the opportunity to speak with Nic Bradley, Atria’s Wine Director regarding this new offering. The idea of this came to him, when looking through the restaurant’s wine collection with the realization that unlike some restaurants who normally only possess one or two bottles of most vintage wines, they were in the unique and lucky situation to have an ample supply of some rare and vintage bottles.

With the recession affecting restaurant goers purchasing decisions when it comes to the higher end wine offerings, Nic as both as a wine enthusiast and wine director is hoping to attract both avid wine collectors as well as introducing a new audience to the experience of tasting and appreciating vintage wines.

Nic gave me a preview of some of the specific vintages he plans to offer over the course of the next several weeks.

Monday April 13th:- California Cabernet
Heitz 1976
Peter Michael Les Pavots, Knights Valley 2005

The Vintages of Atria's April 13th Offering

Monday April 19th:-Bordeux
Chateau Latour 1976
Chateu Cos D’estournel 1970

Monday April 26th: White Burgundy
Michel Niellon Grand Cru-2003
Dumaine Du Duc De Magenta- Louis Jadot “Clos de La Garenne” 2004

In addition from now until the end of August, any bottle that is part of Atria’s Prestige Collection will be offered to customers at 50% off the listed price.

The Prestige Collection-Part 1

The Prestige Collection-Part 2

Nic feels this will present the average New Yorker with an extended opportunity to experience bottles of wine and champagne that they might not normally have the opportunity to afford and experience.

Some tips for selecting wine when at a restaurant-

Things to think about that will assist the sommelier in making a best suggestion:

Do you want something heavy or light?

Are you looking for something with a fruity tone or an earthy tone?

Have a defined price point. Whether it’s between $60-$100 or $300-$600, know what your willing to spend. This will allow the sommelier to narrow down your choices and provide you with his best suggestions.