recipes

You can do a ton of things with our syrup beyond tonic water and G&Ts! Its great in prosecco, drizzled over vanilla icecream, used as a salad dressing, in a pannacotta, as a glaze on chicken .. and in cocktails and mocktails. Here are a few ideas for the latter, with thanks to Hayden Lambert from Above Board:

sin-kō-nah negroni

30mls Four Pillars gin

25mls Cinzano rosso

20mls sin-kō-nah tonic syrup

1-2 dashes of Angostura orange bitters

Stir over a large block of ice and garnish with a large orange peel.

sinful gin punch

50mls Four Pillars gin

25mls fresh lemon juice

15mls sin-kō-nah tonic syrup

10mls sugar syrup

Shake over ice and double strain over ice and garnish with seasonal fruit.

Above Average cocktail

20mls sin-kō-nah tonic syrup

20mls Kahlua

20mls Amaro montenegro

20mls fresh lemon juice

2 dashes of Angostura bitters (optional)

Shake over ice, fine strain into a 5-6oz cocktail glass.

Cherry ‘POP’

30mls sin-kō-nah tonic syrup

20mls Cherry Heering

25mls fresh lemon juice

7.5mls sugar syrup or sugar to taste

Shake over ice and fine strain into a cocktail glass. Garnish with a cherry in season.

Mocktail Me

1 egg white

3 x cloves

1 dash on angostura bitters

1 dash orange bitters

150ml fresh orange juice

30-35mls sin-kō-nah tonic syrup

Shake over ice and serve straight, or over ice for a subtle and refreshing beverage.
Can be served hot without egg white, but with egg yolk.

Taking a night off

50mls fresh lemon juice

50mls water

25mls sin-kō-nah tonic syrup

10mls sugar syrup

Shake over ice, strain into a tumbler full of ice.

The following recipes are courtesy of Adam from Pipi:

sin-kō-nah aviation

60ml gin
30ml luxardo
10ml creme violette
20ml lemon juice
8ml sin-ko-nah tonic syrup

Build the above ingredients over crushed ice, mix and imbibe.

sin-ko-nah martini

Add to a cocktail shaker:

50ml gin or vodka
15ml sin-ko-nah tonic syrup
juice of 1/4 grapefruit
sprig mint
ice

Shake well, rim your glass with the grapefruit and sip with pleasure.

Oolong iced tea

Brew a small pot of strong oolong tea and allow to cool.

Meanwhile, in a shaker add together:

15ml sin-ko-nah tonic syrup
50ml gin
75ml tea
1 sugar cube (or 1tsp)
lemon slice
1 crushed juniper berry

Shake vigorously; strain and serve with a thin slice of lemon.

Hot toddy

Boil your kettle, then allow the water to cool slightly.

Pour 1 tbsp sin-ko-nah tonic syrup into a mug, add a good dose of gin and fill with hot water (not too hot – we don’t want to scold the nice gin!). When served warm, the bitterness of the tonic syrup will be more pronounced, so you may wish to add a teaspoon of honey.