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Q & A


Tomr’s Handcrafted Tonic

Artisanal Soda Syrup


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Tom’s Handcrafted Artisanal Elixirs - Tom Richter

Photographs courtesy of Tom Richter

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Tips | Gin & Tonic

Gin & Tonic | Large Ice Cubes | London Dry Gin

Photographs courtesy: Gin & Tonic from Beefeater | Ice Cubes from Kold-Draft


For the ultimate "Tonic and Gin" get a big glass.


Ice is very important. Use big ice cubes -- Kold-Draft or those square ice molds that are out there.

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Gin | London Dry Style

As far as gins go... I think it is best with a London Dry style.

G & T | Recipe

In a large glass, add 1 ounce of Tomr’s Tonic, 2 ounces of your favorite London Dry Gin. Add large ice cubes, 3 ounces of seltzer and stir.


Bartender’s Recs

Fever Tree Tonic Water | Bubble Up Lemon Lime Soda  | Dad’s Old Fashioned Root Beer

Find | Sodas

Tonic Water | Fever Tree

If I’m picking a pre-carbonated tonic water, it would be Fever Tree. Tonic waters and tonic syrups are completely different, and might as well be considered different beverage categories.

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Lemon-lime soda made from real cane sugar -- an alternative to 7-up, but better balanced.

Dad’s Old Fashioned Root Beer

Great root beer.

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Cocchi Americano | Suze | Liqueur de Violettes

Find | Spirits

New & Unusual Spirits

I think the trend right now to revisit and re-create historic products is really great.

Cocchi Americano

A recreation of Kina Lillet.


I can't wait for it to finally be imported.

Liqueur de Violettes

I love the new Violettes liqueur from Tempus Fugit -- liqueur made from violets.

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Find | Cocktail Resources

Cocktail Kingdom

They have the best supply and the best equipment.

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Bartender’s Recs | New york City

Astor Wines & Spirits in Noho

Photo Credit: Find. Eat. Drink.

Find | Liquor Stores

Astor Wines & Spirits

They have the widest liquor selection.

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Il Buco | The Beagle | Vandaag

Photographs courtesy of Il Buco | The Beagle | Vandaag

Eat | Restaurants


One of the first gastropubs and a great cocktail program.

Il Buco

One of the best Italian food experiences in NYC.


Dutch food , great cocktails, lots of genever and gin.

The New Empellon Cocina 

Creative mexican food with very creative agave inspired cocktails.

The Beagle

Really excelling in both food and cocktails.

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Drink | Cocktails

Poet’s Dream at Lantern’s Keep | Bartender / Owner Jim Meehan at PDT | A Cocktail at Mayahuel

Photographs courtesy of Lantern’s Keep | David Engelhardt for Find. Eat. Drink. | Mayahuel


Midtown | Lantern's Keep

A jewel of a spot with flawless cocktails-have something "regal."

East Village | Booker And Dax

They have really interesting and delicious stuff.

East Village | Mayahuel

Great use of Mezcals and Tequilas.

East Village | PDT

They do a Tomr's Collins with my tonic.

Lower East Side | Milk and Honey

The place where the classic cocktail revolution started.

Chinatown | Apotheke

Very interesting atmosphere on a side street in Chinatown...interesting and intricate and complex cocktails.

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Maison Premiere | Ba’sik

Photographs courtesy of Maison Premiere | Ba’sik


Williamsburg | Maison Premiere

For oysters and absinthe cocktails.

Williamsburg | Ba'sik

Neighborhood bar in Williamsburg  with great cocktails.

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The bar at Dutch Kills in Long Island City

Photographs courtesy of Dutch Kills


Long Island City | Dutch Kills

A step back in time...and kind of a daughter of Milk and Honey.

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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.


Drink | Beer


Swift Hibernian Lounge

I usually drink beer when off work and they have a great selection... and I love their lamb Sandwich.

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Cocktail Recipes

- Foreign Legion Fix

- Tomr’s Gin & Tonic


Details of Tom Richter’s recommendations on cocktail resources, spirits and soda as well as where to eat, drink and shop in New York City.

City Guides

- New York City | Manhattan: Download

- New York City | Brooklyn: Download

- New York City | Queens: Download