Tonic, Spritz and Botanical Drinks

Botanical drinks are built on aromatics rather than savory depth. Where a Bloody Mary gets its complexity from umami and spice, a gin and tonic or spritz gets it from herbs, citrus, bark, and flowers. The flavor profile is lighter, often bitter, and pairs with warm weather and daytime drinking.

This category has exploded in the past decade. Spritzes went from obscure Italian aperitivo tradition to mainstream brunch order. Premium tonic waters turned a mixer afterthought into a craft ingredient. The common thread: people want drinks with complexity and flavor that are not heavy or sweet.

This guide covers the major botanical styles, what makes them work, and how concentrates change the game.

The Gin and Tonic

The template is simple: gin, tonic water, lime. The execution is where things get interesting.

A gin and tonic lives or dies on two things: the quality of the gin and the quality of the tonic. For years, people focused on the gin and ignored the tonic. That is backwards. Cheap tonic water with good gin makes a mediocre drink. Good tonic with decent gin makes a great one.

The classic ratio:

2 oz gin
4 to 5 oz tonic water
Lime wedge
Ice

The bitterness comes from quinine, derived from cinchona bark. Historically, British colonials in India drank tonic water to prevent malaria (quinine was the active medicine). They added gin to make it palatable. The cocktail outlasted the empire.

More on G&Ts:

The Problem with Bottled Tonic

Here is the issue: tonic water goes flat. Fast.

You open a bottle or can for one drink, and the rest loses carbonation within hours. By tomorrow, it is barely fizzy. By day three, it is syrup. This means you are either wasting tonic or drinking subpar G&Ts.

The premium brands (Fever Tree, Q Mixers) solved the quality problem but not the freshness problem. A four pack of small bottles helps, but you are still paying $8+ for what amounts to flavored soda water, and you are still dealing with partial bottles going flat.

Tonic syrup solves this.

A tonic syrup contains the quinine, botanicals, and sweetener without the carbonation. You add fresh soda water each time you make a drink. The carbonation is always fresh. The bottle lasts months, not days.

The ratio is typically 1 oz concentrate to 4 to 5 oz soda water. One bottle makes 15 to 20 drinks. No waste, no flatness, better drinks.

Full explainer: What Is Tonic Syrup?

Spritzes

A spritz is wine plus bitter liqueur plus soda water. The category originated in northeastern Italy as an aperitivo (pre dinner drink) and spread globally when Aperol's marketing team figured out Instagram.

The appeal: spritzes are lower alcohol than spirit forward cocktails, refreshing, and slightly bitter in a way that stimulates appetite. They are daytime drinks, patio drinks, "I want something but not something strong" drinks.

The basic formula:

3 oz prosecco (or other sparkling wine)
2 oz bitter or aromatic component
1 oz soda water
Orange slice
Ice

The variations come from what you use for the bitter component.

Aperol Spritz

The ubiquitous orange one. Aperol is a bitter liqueur with orange, rhubarb, and gentian. It is sweeter and lower proof than Campari, which makes it approachable.

For a non alcoholic version, you need something that replicates that bitter orange profile without the booze. A botanical concentrate with orange peel and bittering agents gets you close.

Recipe: Non Alcoholic Aperol Spritz

Hugo Spritz

Elderflower and mint instead of bitter orange. Lighter and more floral than an Aperol Spritz. Uses St Germain or another elderflower liqueur.

Recipe: Hugo Spritz

Limoncello Spritz

Limoncello replaces the bitter liqueur. Sweeter and more citrus forward. Works well after dinner or for people who find Aperol too bitter.

Recipe: Limoncello Spritz

St Germain Spritz

St Germain elderflower liqueur with champagne or prosecco. Elegant and subtle. Often served at weddings and upscale events.

Recipe: St Germain Spritz

Italian Sodas

Not technically cocktails, but they use the same flavor logic as spritzes: flavored syrup plus soda water over ice.

An Italian soda is simple: 1 to 2 oz of flavored syrup, soda water, ice, optionally cream. Coffee shops popularized them in the 90s, usually with artificial syrups. Made with quality botanical concentrates, they become something more interesting.

The format works for:

Non alcoholic options at parties
Kid friendly drinks that are not pure sugar
Base for low alcohol cocktails (add a splash of vodka or prosecco)

A tonic concentrate makes an excellent Italian soda base. The bitterness reads as sophisticated rather than sweet.

Full guide: What Is Italian Soda?

Botanical Flavor Profiles

Understanding what makes botanical drinks work helps you improvise and customize.

Bitter: Quinine (from cinchona bark), gentian, and certain citrus peels provide bitterness. This is the backbone of tonic water and most aperitivo liqueurs. Bitterness stimulates appetite and balances sweetness.

Citrus: Orange, lemon, lime, and grapefruit oils add brightness. Most botanical drinks lean heavily on citrus to lift the other flavors.

Herbal: Lemongrass, coriander, juniper, lavender, mint, and dozens of other herbs add complexity. Gin gets its character from botanicals; tonic concentrates often echo these to create harmony.

Floral: Elderflower, hibiscus, rose, and chamomile provide delicate aromatics. These show up more in spritzes than in G&Ts.

Spice: Cardamom, cinnamon, allspice, and pepper add warmth. Some tonic concentrates use these for a more complex profile.

Jo's Tonic Syrups

Our tonic syrup line is launching under the Jo's brand. Same philosophy as our savory concentrates: one bottle, many drinks, complete control over your ratios.

What makes Jo's different:

Real cinchona bark for authentic quinine bitterness
Botanical blends designed to complement gin, not compete with it
6 grams of sugar per serving vs 20+ in most bottled tonics
2 year shelf life
Works for G&Ts, spritzes, Italian sodas, and non alcoholic drinks

Launching with:

Original - Classic tonic profile with citrus and mild spice. The all purpose option.

Each bottle makes 15+ drinks.

Pairing Gin with Tonic

Not all gins work equally well with all tonics. Here is a simplified matching guide:

London Dry gins (Beefeater, Tanqueray, Bombay): Classic juniper forward profiles. Pair with traditional quinine forward tonic.

Contemporary gins (Hendrick's, The Botanist): More complex, often floral or cucumber noted. Pair with lighter, more citrus forward tonic.

Navy Strength gins (higher proof): Can handle more assertive tonic. The extra alcohol cuts through bitterness.

Old Tom gins (sweeter style): Work with drier, more bitter tonic to balance the sweetness.

The general rule: the tonic should complement the gin's character, not overpower it. If your gin is delicate, your tonic should be too.

Building a Spritz Bar

For hosting, a spritz bar is easier than a full cocktail setup and covers a wider range of preferences.

The essentials:

Prosecco or cava (does not need to be expensive)
Tonic or botanical concentrate
Aperol (if serving alcoholic version)
Soda water
Oranges and lemons for garnish
Wine glasses and ice

Optional additions:

St Germain for Hugo spritzes
Limoncello for lemon lovers
Campari for bitter enthusiasts

The setup:

Pre chill the prosecco. Set up the bottles with small cards explaining each drink option. Provide a basic ratio guide. Let guests build their own.

This approach handles the "I am not drinking tonight" guest seamlessly. The botanical concentrate with soda water and an orange slice is a complete drink, not a compromise.

FAQ

What is the difference between tonic water and tonic syrup?

Tonic water is ready to drink: carbonated water, quinine, and sweetener. Tonic syrup is the same flavors without the carbonation. You add fresh soda water when you make your drink.

Full comparison: What Is Tonic Syrup?

Can I make a spritz without alcohol?

Yes. Replace the prosecco with more soda water or a non alcoholic sparkling wine. Replace the Aperol with a botanical concentrate that has similar bitter orange notes. The drink structure stays the same.

Why does tonic water have calories when club soda does not?

Sugar. Traditional tonic water contains significant sugar to balance the quinine bitterness. A standard 8 oz serving of tonic has 80 to 90 calories, almost all from sugar. Diet tonics use artificial sweeteners instead.

Full breakdown: Does Tonic Water Have Sugar?

What is the best gin for beginners?

Something that is not too juniper heavy. Hendrick's, Aviation, or Roku are approachable starting points. London Dry gins like Tanqueray can taste medicinal to people not used to gin.

Full recommendations: Best Gin for Gin and Tonic

Can I use tonic syrup for anything besides G&Ts?

Yes. It works as an Italian soda base, a spritz component, a flavoring for cocktails that want a bitter note, or a non alcoholic bitter drink on its own with soda water.

Shop Botanical Concentrates: Jo's Tonic Syrups →

Gin and Tonic, Spritz Recipes, and Botanical Cocktails Guide