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Jack Rudy Small Batch Tonic Recipes

Jack Rudy Small Batch Tonic Recipes

JACK & THE BEANSTALK (as pictured)
— shake, serve up, flamed orange peel garnish —
1.5 oz. gin
3/4 oz. Aperol
1/3 oz. Jack Rudy Small Batch Tonic
1/4 oz. fresh grapefruit juice
by Ryan Casey of FIG Restaurant, Charleston SC
JACK & THE BEANSTALK
DILLIONAIRE (as pictured)
— shake, serve on ice, cucumber and dill garnish —
2 cucumber slices and 2 sprigs of fresh dill, gently muddled
2 oz. Hendricks Gin
1/2 oz. Cocchi Americano
1/2 oz. Luxardo Maraschino
1/2 oz. Jack Rudy Small Batch Tonic
1/2 oz. fresh lime juice
1 drop Bittermens Boston Bittahs
by The Straight Up
DILLIONAIRE
PALMETTO COCKTAIL
— build in collins glass on ice, lime and fresh ginger garnish —
1.75 oz. white rum
1/2 oz. Jack Rudy Small Batch Tonic
top with sparkling water
by Matt and Ted Lee, James Beard Award Winners
GIN & TONIC
— build in collins glass with ice —
2 oz. gin
3/4 oz. Jack Rudy Small Batch Tonic
4 oz. sparkling water
garnish of choice (citrus, cucumber, fresh herbs, etc.)
ROOM D 
— build in glass on ice —

1.5 oz. rye
1/2 oz. Becherovka
1/4 oz. demerara syrup
teaspoon Jack Rudy Small Batch Tonic
lemon, orange and grapefruit peel
by David Shenaut of Riffle NW, Portland, OR
THE ELDER SAGE
— build in collins glass on ice —
1.5 oz. sage liqueur
1.5 oz. Jack Rudy Small Batch Tonic
1 oz. St. Germain Elderflower Liqueur
2 dashes of Bittermens Hopped Grapefruit Bitters
3 oz. sparkling water
by Russ Gooding
GINNY ROSE 
— build in collins glass on ice, lemon wheel and flower petal garnish —
1.5 oz. gin
3/4 oz. Jack Rudy Small Batch Tonic
3 oz. Belvoir Elderflower-Rose Presse
2 oz. soda water
by Brian Casey of The Girl & The Fig, Sonoma CA
HOT GIN & TONIC
— serve in a mug, orange peel garnish —
1.75 oz. gin
3/4 oz. Jack Rudy Small Batch Tonic
1/4 oz. simple syrup
3.5 oz. hot water
by Felix von Hurter of Sipsmith Distillery, London UK
HANDSTAND ON A PADDLEBOARD
— dry shake, shake, serve up —
1.5 oz. white rye
3/4 oz. fresh lemon juice
1/2 oz. Jack Rudy Small Batch Tonic
1 egg white
1/4 oz. Jack Rudy Small Batch Grenadine in bottom of glass (not shaken with rest)
3 oz. sparkling rose, floated on top
by Kelsey Parker of Tratoria Stella, Traverse City MI
CELERY & CUCUMBER
— shake, serve on ice —
2 oz. Plymouth Gin
3/4 oz. Jack Rudy Small Batch Tonic
1/2 oz. fresh celery juice
1/4 oz. fresh lime juice
top with 1 oz. Dry Cucumber Soda
by Jeff Bell of PDT, NYC
KY 75
— shake, serve in flute, lemon twist garnish —
1.25 oz. gin
3/4 oz. Jack Rudy Small Batch Tonic
top with 4 oz. Champagne or sparkling wine

** all recipes courtesy of Jack Rudy Cocktail Co. **