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Wilks Gin and Tonic

Posted in: Drinks, 4th of July, Christmas, Labor Day, Mardi Gras, Memorial Day, New Years, St. Patrick's Day, Thanksgiving,

Description

The sun is up early and stays up later than it did just a few weeks ago. The temperatures are starting to ease their way back up to a more reasonable state. Yes, it's true. If you really try, you can feel it; spring is in the air.

Warmer weather means warm weather cocktails. No, not the kind with umbrellas, the traditional kinds: the ones that originated in the 1800s. The Gin and Tonic.

In the early 19th century, British officers stationed in India combated the outbreak of malaria with quinine, which was discovered as a treatment for malaria. The bitter taste of quinine prompted the officers to combine sugar, water, lime and gin with the foul tasting quinine and thus began the G and T, and the consumption of said drink in warmer weather.

While we no longer continue the addition of quinine to our modern day Gin and Tonic, we do add tonic water. Zach Wilks, owner of Wilks and Wilson Tonic Syrup, and the bartender in this recipe video, has developed a tonic elixir called the "Wilks and Wilson Tonic Syrup." An infused syrup, their special recipe is the perfect base for making tonic water. Simply combine their syrup with soda water and you'll transform any G and T into a masterpiece.

Don't forget a wedge of lime, and you're in paradise.

To get your hands on a bottle of Wilks and Wilson Tonic Syrup, visit their website: http://www.wilksandwilson.com.


Ingredients

Wilks Gin and Tonic

1/2 cup Ice
2 ounces Gin
½ ounce Wilks and Wilson Tonic Syrup
2-3 ounces Soda Water
1 lime wedge

Instructions

1. Fill cup with ice.
2. Pour in gin.
3. Pour in tonic syrup.
4. Pour in soda water.
5. Garnish with lime wedge.

Recipe courtesy of Zach Wilks of St. Elmo Steak House, Indianapolis, Indiana, 2013.

About The Cook

Zach WilksZachari Wilks has been a familiar face behind bars for a little over 15 years. He has pioneered the craft cocktail scene in Indianapolis and acted as catalyst to the growing mixology culture now found

View this cook's complete profile →