MissDissent (missdissent) wrote,
MissDissent
missdissent

This Week's Food News - Gin + Tonic



In the realm of adult soft drinks, richly red Sin-kō-nah Tonic Syrup [RRP: $24/200ml] is right up there, and what’s more, it’s Australian. In fact, owner Sarah Robins tells me, Sin-kō-nah “will soon be the only Australian-made tonic syrup as Blood Moon Tonic is closing down.”*

WEBSinkonahTonic

Expect a bittersweet edge from this drink, which contains about a third less sugar than other tonic waters. The flavour comes from cinchona bark (the natural source of quinine) mixed with locally grown citrus and juniper. It’s great as a stand-alone drink lengthened with sparkling water, but it’s even better in a classic gin and tonic. When it comes to matching your gin, you do have to be wary of herbaceous gins in case the botanicals clash. Keeping the Australian focus, Sarah suggested it's “fantastic with Loch Gin - they are small artisan distillers in Gippsland, represented by the Nip of Courage folk.” I tried mine with Bombay Sapphire gin in a side-by-side comparison with Fever-Tree Indian Tonic, and preferred the Sin-kō-nah by far.
www.tonicsyrup.com

While we’re talking Bombay Sapphire, they’re partnering with Biota Dining from 18 November – 5 December on Project Botanicals – a paired cocktail and dining experience focusing upon the botanicals contained in the gin. For $105/head you’ll receive a five-course menu matched to five Bombay Sapphire cocktails. My interest was most piqued by James Viles’ angelica root dish combining soured crème made from local milks and the freshest green peas matched to an angelica celery sour. Book fast, it’s sure to sell out.
www.projectbotanicals.com.au

*Edit 27/10/15: Sarah contacted me today to say: "We've since heard of McPhail's tonic, they're onto batch no 3 apparently!"
Tags: cocktails, food news
Subscribe

Recent Posts from This Journal

  • Food News - Fancy A Quickie?

    This week Porkstar launched another of their slightly risqué campaigns designed to get you thinking about a mid-week pork (meal) at a…

  • Review - Bibimbar

    With the addition of a few bright menu boards depicting colourful Korean soul food, like the wartime hangover favourite, Korean army stew,…

  • Review - My Lua

    My Lua occupies an interstitial space between towering office blocks. The all-day café is owned by Candice Anh Nguyet who immigrated…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 0 comments