Shake and strain over ice into a highball glass. Top with Fever-Tree Indian Tonic Water. Garnish with fresh mint, sage, or rosemary sprig.

Cocktail summary
Created by
Christopher Kennedy, Bouchon Restaurant, Yountville, CA
Is an
authentic recipe
Not yet rated
4 stars
(16 ratings)
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From other users
  • Sharpness and bitterness make a valiant effort against all that sweetness. — ★★★★
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"1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.