I have been looking for ways to use the Jack Rudy Cocktail Co. small batch tonic we sell at Watson Kennedy other than for a G & T. I think I found a winner. This is a recipe from the fabulous Husk restaurant in Charleston, by the talented mixologist Dan Latimer.
The Tequila Sunset
Over ice pour 2 ounces anejo tequila. Add 3/4 ounces of Jack Rudy tonic, and 3 drops of grapefruit bitters. Add fresh grapefruit juice and then top with soda. Summer in a glass.
Happy Bastille Day too!
Small batch tonic, now that has a nice ring to it. New to the shelves at Watson Kennedy, and just in time for Summer g&t’s, is Jack Rudy Cocktail Co. small batch tonic. This is not your ordinary somewhat bitter tonic. This is made with lemongrass and orange peel, along with quinine, to give the mixture a very herbaceous-ness flavor. I made TPS one last night, and he said it has a very ‘green’ flavor to it. Super refreshing. And once again, I am smitten with the bottle and packaging. These fellows from Charleston have come up with a winner–what is in the bottle is as good as what is on the outside.
We had the loveliest buying trip to Charleston awhile back. It was the first time either of us had ever been there, and boy, it did not disappoint. Charming folks, great shopping, fab food, amazing architecture. This town really has it all.
Charleston was the first stop on our 3 city shopping adventure. More to come…