ABM and Gallo develop tonic syrup for bartenders

23rd March, 2017 by Michael J Ritchie

American Beverage Marketers (ABM) has partnered with drinks expert Giuseppe Gallo to create Bon Vivant Tonic Syrup, a product designed to help bartenders “experiment” with tonic water.

Bon Vivant Tonic Syrup is the brainchild of ABM and drinks expert Giuseppe Gallo

Developed in response to the global trend for gin and tonic, Bon Vivant Tonic Syrup is said to meet bartender demand for a cocktail ingredient that allows for consistently made tonic water. Inspired by tonic recipes dating back to the 17th century, Bon Vivant is made using natural quinine from cinchona bark sourced from the Congo and lemons from Argentina and California.

Transparent but with a light golden hue, it is less sweet than pre-made tonic waters, providing a “crisp” flavour with a “bitter finish”. It is formulated with natural flavourings, said to allow the full character of the paired gin or spirit to shine through.

Giuseppe Gallo noted consumers’ increasingly sophisticated palates and said: “We have designed Bon Vivant Tonic Syrup in the hope that bartenders will be able to offer a more unique, authentic tonic water option, as well as opening up a new flavour profile opportunities in mixed drinks.”

In a gin and tonic format, Bon Vivant Tonic Syrup is said to work best with London Dry gins with a strong juniper note, but the team says it can easily be adjusted to accommodate various botanical profiles, and also works well with other spirits including amaro and vermouth.

For cocktails, it can be used in sour classics such as a White Lady or Aviation in place of sugar, and bartenders are encouraged to experiment with their own serves and infusions.

Luca Cordiglieri, leading bartender and UK Bartenders Guild (UKBG) president, said at the launch: “Bon Vivant Tonic Syrup is a great addition to the market with its floral and herbal flavour, and a sweetness that is not overpowering.”

The launch of Bon Vivant Tonic Syrup follows news of Fever-Tree’s “exceptional” year, with profits more than doubling on the strength of the gin and tonic trend.

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