AN OVERVIEW OF TONIC BOTANIALS · Citrofortunella microcarpa Notes • Originated in Southeast Asia. Widely cultivated in the Philippines, also grows in Malaysia and the neighboring

AN OVERVIEW O FTONIC BOTAN IALS

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Botanicals Quinine, Lemongrass, Angelica Root, Citric Acid, Gentian Root, Orange Bitters

Flavor ProfileCrisp, Bitter, Cooling, Citrusy, Classic

The Base is the BegninningOur tonic base is designed for flexibility. We’ve formulated it to be a straightforward, familiar tonic. Because of its simplicity, it lends beautifully to customization. The fol-lowing pages describe botanicals that work well in tonics. Get familiar, and let’s make a unique tonic for your bar program.

The History of Tonic• 1638: the wife of a Spanish Viceroy in

Peru, The Countess of Chinchon, fell ill with Malaria. The Native Incas treated her with bark from the native Quinquina Tree.

• 1700’s: Doctors confirm that quinine can prevent and treat malaria.

• Demand for Cinchona Powder grows immensly.

• At one point Cinchona Powder was worth its weight in gold.

The History of Gin and Tonic• 1820s: British officials in Tropical

Climates began to mix Quinine Powder with soda and sugar.

• This tonic was mixed with the British Navy daily gin ration to fend off disease. A lime garnish fought off scurvy.

Tonic Base

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AromaLemon, Wheatgrass, Floral, Verdant

FlavorTangy bright Lemon, slightly dusty

Gin Botanical ConnectionsLemongrass, Coriander

LatinCymbopogon

Notes• Tall perennial grass • Native to India, Southeast Asia, and

Oceania. It is widely used as an herb in Asian cuisine and also as medicinal herb in India. It can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries

• Used in the production of citronella oil, which is used as an insect repellent (tonic)

• Used to relieve cough and nasal congestion in tea form

• Widely used as a lemon flavor in commercial food production, including Fruit Loops

Lemongrass

CITRUS COMPONENTS

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CITRUS COMPONENTS

Aroma Orange Peel, Orange Pith, Round

FlavorWarming, Bitter, Bright

Gin Botanical ConnectionsLemon, Coriander

LatinCitrus sinensis

Notes• This extract is created with sweet

Oranges such as Navel and Valencia. The Sweet Orange is a hybrid of Pomelo and Mandarin

• Assumed to have originated in Southern China, Northeast India, and perhaps Southeastern Asia

• Brought to the Americas by Spanish conquistadors

• Orange peel is a rich source of flavonoids, and other compounds associated with antioxidants and anti-inflammatories

• Orange trees are the most predominantly cultivated fruit trees in the world

Orange

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CITRUS COMPONENTS

Aroma Citrusy, Bright, Floral, Tangy But Sweet

FlavorGrapefruit Pith, Bitter, Tangy

Gin Botanical ConnectionsLemon, Coriander, Lemongrass

LatinCitrus paradisi

Notes• A cross between sweet orange and

pomelo, both introduced to Asia in the 17th century

• The name alludes to how the fruit grows in clusters at a young age

• Grapefruit oil is used for various medicinal purposes and as disinfectant

• Due to it’s hybrid nature, its true origins were not determined until the 1940s

• First fruit found to have drug-interacting compounds in juice. A chemical in the juice blocks enzymes the body uses to help metabolize almost 50% of all drugs

• Antioxidant, antimicrobial, high in Lycopene and vitamin C

Grapefruit

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CITRUS COMPONENTS

Aroma Sweet Citrus, Mandarin, Clay, Tropical

FlavorHerbal, Spicy, Lime Skin, Sour Lemon,

Gin Botanical ConnectionsLemon, Coriander

LatinCitrofortunella microcarpa

Notes• Originated in Southeast Asia. Widely

cultivated in the Philippines, also grows in Malaysia and the neighboring northern parts of Indonesia and Southern China

• Now grown around the world in frost-free climates

• Not a pure citrus plant, but a hybrid genus between citrus and fortunella (a close relative of citrus)

• Has a thin, sweet-flavored skin and can be eaten whole, except for seeds

• Contains very high levels of essential oils• Original medicinal uses include

topical treatment for insect bites, anti-inflammatory

• Juice is used to make a lemonade-like drink and sodas

Calamansi

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Aroma Perfume, Orange Flower, Orange Leaf, Floral

FlavorOrange, Bitter, Green Grass, Tarragon, Perfume

Gin Botanical ConnectionsLemon Peel, Lemongrass, Coriander, Orris Root

LatinCitrus bergamia

Notes• Commercially grown in the southern region

of Calabria, Italy. The name comes from the Bergamo, a town in Italy

• Less sour than lemons, more bitter than grapefruit

• Bergamot Peel is used in Perfumes and Colognes. Half of all men’s and women’s aromas produced in the world use bergamot oil

• 100 bergamot oranges produces 3 ounces of oil

• The juice has been used in indigenous Calabrian medicine to treat Malaria

• Most commonly known for its use in Earl Grey tea

• Used in Turkish Delight and Marmalades

Bergamot

FLORAL COMPONENTS

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FLORAL COMPONENTS

Aroma Fresh Flowers, Tart Cherry

FlavorTart, Bitter, Vanilla, Perfume

Gin Botanical ConnectionsLemon Peel, Juniper, Orris Root

LatinSambucus

Notes• With a distinct, approachable aroma,

elderflower is a staple in botanical beverages

• The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms

• Elderberry fruit and flowers, are used as dietary supplements, for minor illnesses such as the flu and common colds

• Raw Elderberries, are 80% water and 18% carbohydrates

• Elderberry is an excellent source of vitamin C

Elderflower

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FLORAL COMPONENTS

Aroma Purple Flower, Citrus, Oak

FlavorPurple Flower, Grass, Pine, Wintergreen, Slightly Bitter

Gin Botanical ConnectionsOrris, juniper

LatinViola

Notes• Originates from Asia and Europe. Today

most species are found in North America where the temperate climate has allowed for rapid growth

• The Violaceae genus contains between 525 and 600 species which includes pansies and violas

• Famously used in Creme de Violette, and pairs with gin the the ubiquitous classic cocktail, the Aviation

Violet

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Aroma Licorice, Anise, Citrus, Peppermint, Rustic

FlavorAnise, Sweet Licorice, Wintergreen, Dill,

Gin Botanical ConnectionsLicorice, Cinnamon, Black Pepper

LatinFoeniculum vulgare

Notes• Mediterranean herb that has been widely

naturalized in many parts of the world• Flavor comes from anethole, an aromatic

compound shared with anise and star anise

• Used in cuisine globally, such as Chinese Five Spice and Italian spice blends

• Used as a main flavor component of absinthe

FLORAL COMPONENTS

Fennel

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FLORAL COMPONENTS

Aroma Licorice, Tobacco, Wood chips

FlavorRich, Creamy, Fruity, Woodsy

Gin Botanical ConnectionsCassia, Licorice, Angelica Root

LatinVanilla

Notes• Derived from the orchid plant of the genus

Vanilla. The word vanilla comes from the Spanish word ‘vaina’ which translates to little pod

• Native to Central America, Aztecs enjoyed a chocolate drink with a dash of vanilla

• Today, four different types of vanilla are grown around the world, but they can all be traced back to an original variety

• The name ‘bourbon vanilla’ doesn’t come from the American whiskey, rather bourbon vanilla is the name for all vanilla grown in Madagascar and other islands in the Indian Ocean, including Comoros and Réunion. Réunion was formerly known as the Île Bourbon, hence the name bourbon vanilla

• The first American recipe for vanilla ice cream is found in Mary Randolph’s The Virginia Housewife (1824)

Vanilla

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FLORAL COMPONENTS

Aroma Fresh Mint, Cool Wet Grass

FlavorCrisp, Clean, Burst of Fresh Mint, Menthol, Eucalyptus

Gin Botanical ConnectionsOrris, Juniper berries

LatinMentha piperita L.

Notes• Hybrid of watermint, and spearmint• The plant is indigenous to Europe and the

Middle East• Has been used in traditional medicine for

minor ailments• High doses of peppermint can cause

mucosal irritation and mimic heartburn• Very common botanical in beverages,

ranging from cocktails, to teas and sodas

Peppermint

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Aroma Wintergreen, Sweet Oak

FlavorWintergreen, Subtle Pine, Earth, Wet Grass

Gin Botanical ConnectionsBitter Almonds

LatinBetula

Notes• Versatile - used in teas, beer, glues, tar,

shampoo, paper, drums, leather oil, and commercial wintergreen flavored oil

• Birch sap is used in the manufacture of wine and beer in the northern Europe, Russia and China

• Sap can also serve as a substitute for sugar or be made into a syrup, like maple sap

• Extremely high in vitamin C, potassium, manganese, thiamin and calcium.

• Birch trees are highly flammable, partially due to high oil content

• Used medicinally to relieve joint and muscle pain as well as nausea

Birch

FOREST FLOOR COMPONENTS

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Aroma Meyer Lemon, Clay, Spice

FlavorEarth, Clay, Spice, Lemon

Gin Botanical ConnectionsBlack Peppercorn, Grains of Paradise, Cubeb Berries

LatinZingiber officinale

Notes• Ginger is a global flavor, used in beverages

worldwide: brewed ginger beers, ginger ales, teas, tonics and syrups

• Ginger is in the same family as turmeric, cardamom and galangal

• Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier

• Used to cure a range of ailments, from nausea to seasickness

Ginger

FOREST FLOOR COMPONENTS

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Aroma Earth, Iris Flower, Berries

FlavorRaspberries, Licorice, Dark Chocolate, Earthy, Dusty

Gin Botanical ConnectionsOrris, Angelica, Licorice

LatinIris germanica, Iris pallida

Notes• Root of the Iris flower. The root is taken

specifically from the Iris Pallida and Iris Germanica plants

• Ancient Greeks and Ancient Romans used orris in perfumes; the root, mixed with anise, was used to scent linen as far back as 1480

• Chanel No5 is thought to contain a high concentration of Orris Root

• Used in the Moroccan spice blend ras el hanout

FOREST FLOOR COMPONENTS

Orris Root

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Aroma Vegetation, Earth, Dry Wood

FlavorIntensely Bitter, Earthy Finish, Dusty

Gin Botanical ConnectionsCassia Bark, Orris Root, Angelica Root, Licorice

LatinGentiana

Notes• Gentian is an herb of the high pastures of

the Alps, and Himalayas• Excellent source of B vitamins, and

vitamin F• Used in herbal medicine to treat digestive

problems, fever, hypertension, although no studies have shown any efficacy beyond placebo

• Used by bitters makers as a baseline bittering agent

Gentian

FOREST FLOOR COMPONENTS

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Aroma Classic Cinnamon Candy

FlavorNumbing Spice, Sweet, Reminiscent of Cinnamon Candy

Gin Botanical ConnectionsCassia

LatinCinnamomum

Notes• Cinnamaldehyde is the organic compound

that gives cinnamon its flavor and odor which occurs as a viscous liquid found in the bark of cinnamon trees and other species of the genus cinnamomum

• Used in a wide variety of culinary applications, from savory to sweet dishes

• Is used as a backing note in many spice blends, and compliments other spices without overpowering

• One of the most easily recognized spices

Cinnamon

SPICED COMPONENTS

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SPICED COMPONENTS

Aroma Don’t be fooled by cayenne’s mild aroma, it is exceedingly fiery!

FlavorAbrupt, Extreme Spice, Floral Musty Flavor, Hay

Gin Botanical ConnectionsCubeb, Black Peppercorn, Grains of Paradise

LatinCapsicum annuum

Notes• Named after the city of Cayenne, the

capital of French Guiana• The burning sensation of hot peppers is

a reaction of the central nervous system to capsaicin. Unlike horseradish, wasabi, or ginger, capsaicin only causes the sensation of damage, not real damage to tissues

• Consuming cayenne, dilates the blood vessels, boosting metabolism, thanks to high levels of capsaicin

• Capsaicin is also been shown to regulate high blood-pressure, and promote healthy liver function and tissue production

• The pepper used in Louisiana cuisine, especially in hot sauces Tabasco and Crystal

Cayenne