Insanely Good Gin & Tonic

Gin and tonic variant with a bitter bite
1 12 oz Gin, Brooklyn (preferable)
12 oz Suze
14 oz Lime cordial (or lime juice)
1 ds Bitters, Angostura
4 oz Tonic water, Q (preferable)
Add ingredients minus tonic in a chilled Collins glass; top with ice and tonic; garnish with a lime wheel
From other users
  • With Amer Sauvage and Morgenthaler cordial and Tanq, bracingly bitter. — ☆☆☆
  • Suze is a brilliant move here. Horrible name. — ☆☆☆☆
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Zachary Pearson's picture

Tried this tonight, but with

Tried this tonight, but with Tanqueray subbed for the Brooklyn Gin (I thought it'd be similarly minimalist). It's fine. The Suze dominates, especially on the finish. I don't think the bitters are necessary, and I'd like more lime. Thanks,  Zachary

DrunkLab's picture

If you're making this without

If you're making this without making Chaim's lime cordial (recipe at the link), I would steep some lime peels in the gin/Suze combo until fragrant and then strain before adding ice and tonic. 

This drink was rather (one might say "insanely") popular when I was at The Up & Up. While the gentian flavor from Suze isn't what I personally go to G&Ts for (side note: can we get a quinquina answer to Suze/Campari on the market?), this is a thoughtful, balanced drink with nerd interest but broad appeal. 

Zachary Pearson's picture

Rafa - I thought about the

Rafa - I thought about the cordial but it doesn't seem there's a good way to scale that down considering the time investment. Perhaps lime juice for the cordial isn't a good substitute? Thanks,  Zachary

Zachary Pearson's picture

Craig - too much almond there

Craig - too much almond there. Almond + Suze sounds like a wrong path. Suze is just such a difficult thing to use. Rafa - as for a Quina sub for Suze... my first thought would be to make a tincture of lime and vanilla and dilute it with flat tonic water and a touch of OFW to 30 proof. Thanks,  Zachary 

applejack's picture

I tried this using a lime

I tried this using a lime cordial I make for gimlets (a sous vide prep of equal parts lime juice and cane sugar, with the lime peels being removed prior to juicing and being added in).  I already got too much cocktail crap in the fridge so I wasn't looking to make another cordial just for this drink.  The Brooklyn Gin is a typical New Western style gin (i.e lower proof--80 in this case--and citrus heavy with the juniper pushed to the background).  I tend not to like gins in that style with G&Ts, and given there was already more citrus in my build using my cordial, I used Ford's.  I liked the addition of Suze. Not sure I would serve this to my dad when he's looking for a G&T, but it's an interesting enough twist for the cocktail nerd crowd.

Also, there is--or was--a cinchona bark liqueur available (though with limited availability), Vicario Quina Liqueur.  Not easy to find (got mine somewhere in Brooklyn a few years ago) but it was a really nice product.

Zachary Pearson's picture

I'm drinking one of these

I'm drinking one of these with the julienned lime from the above note + 1 tsp sugar to get in the cordial ballpark. It's much better than my first attempt - the massive whomp of lime oil tames the Suze bitterness nicely. Thanks,  Zachary