John's Premium® Tonic Syrup

Our next case just arrived yesterday...
we already have a number of regulars for it and restaurants buying it.


Taking mixology to the next level...

We are proud to introduce to St. Louis....

John's Premium® Tonic Syrup...$6.99 / 4oz

Hand crafted, small batch tonic water

"Why do you order top shelf Vodka or Gin instead of rot gut swill from the well? We both know the answer, TASTE! Here is the alternative to elusive bottled Premium Tonic Water. Gin and Tonic was one of the first drinks I ever ordered out, and from that moment on it has been my drink of choice. I loved to try new Gins but never thought about the other main component, the tonic water. Should the tonic be as, if not more important then the alcohol? Why pay top $ for a premium liquor only to mix it with flavored corn syrup! Since 2008 I have served this recipe at Tuck Shop, the restaurant I run here in Phoenix Arizona, with tremendous response. Packaged as a syrup to eliminate high postage and product going flat, all you add is soda water. While my product is in no way cheap, I feel after your first glass you will understand that just like a premium alcohol, you get what you pay for. "

Enjoy the pleasure of a handcrafted,

small batch product, without all the hassle. 

Sincerely, John C.

Featured in Saveur Magazine

"Despite my abiding love for the stuff, I must admit, tonic water can be problematic. For one, I can never seem to finish a liter before it goes flat. What's more, most mass-market tonic waters contain sketchy ingredients, like high fructose corn syrup and sodium benzoate, that are unworthy of the great gins I blend them with. If I buy those tiny glass bottles of fancy tonic instead, they cost me a pretty penny.

Recently, though, a friend gave me a bottle of John's Premium Tonic Syrup. It's a concentrate that I can mix into drinks at my discretion. The ingredients—real cinchona bark, fresh citrus juices (orange, lemon, and lime), lemongrass, organic agave nectar, plus "secret" herbs and spices—are alluringly pure. The color is a natural amber (it's made with actual bark instead of quinine, the colorless isolate found in most tonic waters); when mixed with seltzer, the drink looks like unfiltered ale, yet tastes like the essence of tonic: bracing quinine complemented by fragrant citrus, with a subtle balanced sweetness.

Created in 2008 by John Cavanagh for Tuck Shop, the restaurant he manages in Phoenix, Arizona..."When customers in England tell me they like it, I think, 'Wow, you guys invented tonic!'" says Cavanagh. "Then I know that it's good." In addition to making the most refreshing gin and tonic, the syrup stands in for vermouth in a brisk martini, helps transform whiskey into the most summery old-fashioned when used in place of bitters, and is delicious with sparkling water and grapefruit juice in a nonalcoholic aperitif. I loved it as a kid, and I'm thrilled to have found that tonic has grown up with me"

Anna Stockwell, Saveur Magazine - read the full article