TONIC DRINKS COURTESY Q-TONIC:

Officers 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

Ledgers Lemonade

Summer Garden

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

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. Hendricks 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) cup tightly packed fresh basil 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

Lil Q

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 1 parts fresh (strained) Orange Juice Top with 2 parts Q Tonic Stir and garnish with an orange wedge

The Countess

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

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 crme de pche (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. 2. Pack a short rocks glass with ice and set aside to chill. 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. 4. 5. Add exactly four drops of Bittercube Lemon Tree Bitters and shake. Grab that rocks glass, toss out the ice. Add two cubes of Glce, top with Q Tonic water and serve raw. Garnish with a lemon peel.

The Ultimate Gin & Tonic

Fill your best highball glass with ice Add 2 oz of your favorite gin Squeeze a wedge of lime Top with 4 oz chilled Q Tonic Gently stir Serve with the remainder of the Q Tonic bottle

The Perfect Vodka Tonic


Rum & Q Tonic

Fill your best highball glass with ice Add 2 oz of your favorite vodka Squeeze a wedge of lime. Top with 4 oz chilled Q Tonic Gently stir Serve with the remainder of the Q Tonic bottle

Fill your best highball glass with ice. Add 2 ounces of your favorite rum. Squeeze a wedge of lime or garnish with a lemon twist. Top with 4 oz chilled Q Tonic Gently stir Serve with the remainder of the Q Tonic bottle

Tequila and Q Tonic

Fill a mixing glass with ice Add 2 oz of your favorite Silver or Reposado 100% agave Tequila and 1 oz fresh squeezed Lime Juice Shake and strain into a tall glass filled with ice Top with 4 oz chilled Q Tonic Garnish with lime wedge

A Quotient A sharp, centuries old cocktail.

Fill your best highball glass with three ice cubes. Add 1 1/2 ounces of your favorite vodka. Add 1/2 ounce of fresh ginger juice Add a wedge of lemon Present with an ice cold bottle of Q Tonic Pour as much Q Tonic as desired

Q Tonic on the Rocks a QT A refreshing, sophisticated drink on its own.

Fill your cocktail glass with three ice cubes. Squeeze a wedge of lime Present with an ice cold bottle of Q Tonic Pour as much Q Tonic as desired

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 oz Acacia Honey 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 youre looking for it.

Place 4 slices and seeds of jalapeo 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 jalapeo by cutting jalapeos in half lengthwise and placing them overnight in no more than 2 cups of blanco tequila per jalapeo. Strain before serving. Gin & Texas From the Tipsy Texan, David Allan 1.5 oz. gin (Plymouth or Aviation work great) lime Splash of Paulas Texas Lemon Splash of Paulas 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 Paulas 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 Paulas Texas Lemon Top with 2 oz Q Tonic 1/4 tsp ground cardamom Lemon wedge

Summer Dress By John Kinder

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

2 oz. Death's Door White Whisky 1 oz. orange juice, fresh 1 oz. lime juice, fresh 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.

Makes 10 drinks The Lifflander A style all his own.

Bring 2 12-oz bags of fresh cranberries, 1 cup of sugar, and 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

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 Hendricks Gin Fill the rest of the glass with Q Tonic (~4 oz) Top off with a drop of Danny DeVitos Organic Lemonchello

Q 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 oz Partida Blanco oz Campari oz grapefruit juice 2oz Q Tonic 6 tarragon leaves 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 oz - Fresh Squeezed Lemon Juice oz - Agave nectar Bottle - Q Tonic Mix all ingredients in a High-Ball glass & garnish with a wheel of frozen orange Eric Krolls 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 Franciscos 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.