Tomr's Tonic helps raise your cocktail game

The strength of any bar program rests on its ability to recreate the classics. One classic that's never gone out of style is the Gin and Tonic, and like all seemingly simple things success lies in the details.

In a great G&T, tonic is no small detail.

This locally produced tonic syrup provides a unique look to you cocktail and gives you a much higher quality of tonic than you can get from your soda gun. And the recipe couldn't be easier:

1 oz. Tomr's Tonic

2 oz. Premium Gin (preferably London Dry style)

3 oz. Seltzer Water

As Tom Richter, the creator of Tomr's Tonic Syrup, says:

"It is true that the Gin and Tonic has strayed far from its exotic heritage, however we noted and enjoyed many new small batch Gins that are being produced by micro distilleries. We realized that it was the Tonic that left us wanting. We searched the marketplace for a rich, flavorful tonic that would enhance the flavors of any premium Gin. In essence, we wanted a Gin and Tonic that demanded to be savored, not swilled."

To learn more about our entire line of products for your bar, speak to your sales rep or download our brochure by clicking below.

Luxardo Maraschino Cherries

Fever Tree Soda Water, Ginger Beer, and Tonic Water

By blending fabulous botanical oils with spring water and the highest quality quinine from the fever tree, we have created a delicious, natural tonic with a uniquely clean and refreshing taste and aroma. 

Colour - pure and crystal clear 
Aroma - clean and fresh with citrus and aromatic hint 
Flavour - Very soft. Subtle and supportive citrus and fruit notes balanced by bitterness of natural quinine. The finish is clean with none of the usual cloying mouth feel of other tonics 
Texture - high carbonation delivers the aromas and taste in a classic refreshing style

Angostura Bitters

Angostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in the Simón Bolívar army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a Pink Gin, and is also used in many other alcoholic cocktails such as Long vodka, consisting of vodka, Angostura bitters, and lemonade. In the United States, it is best known for its use in whiskey cocktails: the Old Fashioned, made with whiskey, bitters, sugar, and water,[8] and The Manhattan, made usually with rye whiskey and sweet vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. In a Champagne Cocktail a few drops of bitters are added to a sugar cube. Though not in the classic recipe, bartenders sometimes add more flavor to the Mojito cocktail by sprinkling a few drops of Angostura bitter on top. Bitters can also be used in soft drinks; a common non-alcoholic drink served in Australian and New Zealand pubs is lemon, lime and bitters.

In 2006 Junior Merino created the Liquid Chef line as a means of harnessing his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to show case the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team— a group of highly trained mixologists inspired by his passion.

Junior identifies five elements contributing to an enjoyable and memorable cocktail. First–the visual, the beauty of the creation. Second–the scent of the combined ingredients. Third–taste; the harmonious interplay of all parts. Fourth–balance; the creation of something greater than the sum of the parts. Fifth–the human element; the dedication, passion, the knowledge and respect–with out these none of the above would be possible.  The line includes bitters, rimmers, and syrups.