Q & A With Creator Tom Richter of Tomr’s Tonic
Q. Tell us about Tomr’s Tonic and why you created it:
A. Over the years, I have found that the Gin and Tonic is the most ordered cocktail. There are great gins coming out and nothing but mediocre tonic to mix with them. I wanted something better, richer, and more balanced. I searched out recipes, wasn’t happy with any particular one, but I did like qualities of each, so I began combining and this recipe just came together.
I wanted something closer to the original version of tonic. In the early 1800s, when the British were settling/invading Africa and South America, many were dying from malaria. When they got to Peru, native Peruvians had a drink made from the bark of the quin quin tree to stop fever. The British sweetened it to make it more palatable, drank it and stopped dying. They then mixed it with gin, which was also medicinal, and added citrus to guard against scurvy. I believe Tomr’s is that original tonic.
Q. In your mind, what makes a good tonic?
A. For me, everything is about balance.
Q. Why use a tonic syrup vs. regular tonic?
A. I think tonic syrup gives you more control. If you like a little richer flavor, add more syrup. If you like it a little weaker, use less. Also, as a syrup it is being used as a cocktail ingredient by the talented barfolk of New York City and beyond.
Q. What is the best way to use the tonic syrup?
A. I intended it simply for the Tonic and Gin....but it is being used as a potable bitters also. It is a richer spicier tonic so it works great in the winter, actually people do order Gin and Tonic all year, not just in the spring and summer... and there are plenty of people who drink it without alcohol.
Q. What’s next?
A. Cola syrup... it is an intricate combination of herbs and flavors and can be quite complex... that is where the fun starts.