selecting one of the beverage styles below. DOWNLOAD RECIPES
The healthier version of Gin and Tonic that has been up and coming in the US is the Gin and Sonic. Thanks to the great Japanese tradition of the Highball, the gin sonic is a half/half mix of club soda and tonic water as the mixer, with a well selected gin. This makes this a refreshing spin on the classic. It happens to be lower in sugar and therefore a bit more elevated of a cocktail experience.
Here is our recipe!
In a highball glass that is well chilled add;
2 oz high quality Japanese gin (Roku by Suntori is our choice)
2 oz TNT Club No 1
2 oz TNT Classic Tonic Water
With a bar spoon, stir gently.
Serve with a salty snack before a summer meal!
2 oz Citrus Honey Vodka (We like Great Lakes Distillery)
4 oz Club Soda No 1
Squeeze of Lemon and Lime Wedge
Garnish with Lemon Peel
Other garnishes - Mint Leaf Strawberry
This bright and cheery citrus bomb is super refreshing in the heat. We like a citrus vodka to enhance the character of the quench. But garnish it up! Mint and Strawberry make for a unique savory/sweet twist on this citrus forward drink. Club Soda No 1 adds the perfect salinity.
- 2 ounces gin
- 1/2 ounce lime juice (fresh)
- 4 ounces club soda (enough to fill)
- Garnish: 1 lime wedge
This classic cocktail dating back to the turn of the century is only better with Top Note club no 1. Enhances the lime and the gin sweetness. Enjoy on a hot hot day!
If you need a digestivo that is lighter and brighter after a summer barbecue, try an Amaro Tonic. We call this one Venetian Mask. Popular in Venice, where the heat and the close quarters of summer tourists can be consuming, you may find yourself in a little corner bar unknown to the world. Celebrate this find! A spritz is likely to be served, over ice, if you ask, the server will make an Amaro Tonic, a similar feel to spritz, and a little less boozy. Prepare this for dinner or after dinner, a great treat!
In Collins glass or wine glass build drink;
1.75 oz Amaro - We Like Cardomaro, a wine based Amaro. Or Amaro Nonino as a sweet, luxury.
3-4 oz Indian Tonic Water
Lemon wheel garnish
Piston - Pisco Tonic
1.5 oz Catan Pisco
3 oz Top Note Indian Tonic water
Grapefruit or Lemon Wedge Garnish
Pisco, a brandy (distilled grape wine) from South America, makes an excellent foil for the heat of summer. Instead of a Pisco Sour, try a Pisco Tonic, or Piston to spice up the BBQ. And for the Ginger Beer fans, try this with Ginger Beer instead of Tonic if you prefer!
Anyone who is anyone that makes this classic cocktail will tell you it is all in the preparation. That is half the truth. The ingredients really make this happen, or not.....Think of this as one of the most simple, yet complex cocktails in the world. It is whiskey, enhanced. So choose wisely.
First, chill your glassware, some choose a classic beer mug, some a low rocks glass. Whatever really you like to sip out of. Careful, because these can go down fast. Next, have some awesome ice rocks available. We like the silicone ice cube trays that make it simple.
Next - This is all about the assembly.
1.5 - 2 oz Japanese Whiskey
3 - 5 oz Top Note Club No 1
Starting with your chilled glass, pour your whiskey (1.5 oz - 2 oz) into the mug. Add ice. Top the drink with club soda by pouring down the side of the glass, avoiding the ice as much as possible. Add a twist of lemon or squeeze if you like, and stir gently. Garnish with lemon peel.
Enjoy it like a cool cold tall drink! It is refreshing and lighter proof. You can have this on a hot afternoon. Cheers!
TNT; Tequlia and Tonic
A simple way to enjoy tequila without the calories of margarita
1.5 - 2 oz Tequila (Blanco or Reposado)
4 oz Top Note Classic Tonic
Build in a rocks glass with one large ice cube. Garnish with grapefruit wedge or lime wedge. Sip and enjoy! Our freinds at Ray's Wine and Spirits called this their "New Favorite"!
Non Alcoholic Moscow Mule
Ok - This seems like a no-brainer, why not just serve up Ginger Beer? But to be clever about NA offerings, you need to usually add a twist. Plus the alcohol does dilute the mixer a tad bit, so let's see what we can create....
5 oz Top Note Ginger Beer
1 oz sparkling water, Lime or lemon Flavor, or plain soda water if preferred
1 lime, fresh squeezed
1/2 oz ginger syrup (Commercially purchased or hand made)
To make the drink:
Mix all ingredients together in a copper mug. Ice and add a lime slice on top. Enjoy!
To Make the Ginger Syrup
1/2 C Water, 1/2 C Granulated Sugar
2 in ginger grated w peel
Cooked water and sugar until dissolved over medium heat. Turn flame down and add ginger. Steep for 15 min. Turn off heat and let cool. Strain through cheesecloth bag. Great for tea and other cocktails! Store refrigerated for up to 1 month.
Cel-Out - Inspired By PDT Hong Kong
3/4 oz Mezcal
3/4 oz Fresh Celery Juice (Use a blender to grind 5-7 stalks of celery and strain through a cheesecloth bag. Store for 3-5 days in the fridge)
4 oz Top Note Grapefruit Soda
Lime wedge, Salt garnish or Celery Stalk and Cucumber
Rim edge of a collins glass with a lime wedge and dip into fine ground kosher salt. Add mezcal, celery juice to glass. Add ice. Gently pour grapefruit soda into glass. Stir and serve with a lime wedge.
And the Beet Goes On - Montrio Bistro, Monterey CA
The Cool Collected One
Sometimes a G&T sounds great, but you suddenly realized you have to stay level and cool & collected for your party of guests. Try this simple "hack" to get the Gin flavor you want but with a juice press you can make at home!
4 oz Top Note Classic Tonic Water
2 oz savory juice press (see below)
2 dashes bitters
Juniper Berries, Lime Wheel, Cucumber Wheel garnish
Build drink as you would a G&T, but instead of Gin add Juice Press. Garnish as you wish with Cucumbers or Lime.
If going for fancy, in a large balloon goblet, add a lime wheel and cucumber wheels first into the glass, add 2 dashes bitters, and build drink on top. Add ice. This makes a "pink drink" but builds fantastic flavor as the drinks sits and ice melts. Enjoy!
Juice Press: Blend 2 cucumbers, 3 stalks celery, 1 fresh lemon juiced in a blender. Pour into a cheesecloth and strain pulp. Save in a ball jar for up two 2 weeks in the refrigerator.