What Is Tonic Syrup?

 

Tonic syrup is tonic water minus the water.

That's it. A concentrated syrup made from botanicals, citrus, sweetener, and (usually) quinine. Mix it with sparkling water to create fresh tonic on demand. One bottle makes dozens of drinks. Nothing goes flat. You control everything.

If you've ever cracked open a bottle of Schweppes, made one gin and tonic, and watched the rest go flat in your fridge, you understand the problem tonic syrup solves.

If you've ever wished your tonic had actual flavor instead of just sweetness and bubbles, you understand the other problem it solves.

Tonic Syrup vs. Tonic Water: What's the Difference?

The difference is simple: tonic water is ready to drink. Tonic syrup needs to be mixed with sparkling water first.

That extra step might sound like a hassle, but it comes with real advantages.

Control. With bottled tonic water, you get whatever ratio the manufacturer decided on. With tonic syrup, you decide how sweet, how bitter, how intense. A half-ounce of syrup gives you something light and refreshing. A full ounce gives you something bold and botanical. Same bottle, different drinks.

Freshness. Once you open a bottle of tonic water, you have maybe 24 hours before it's flat. Tonic syrup lasts months in the fridge. The bubbles come from whatever sparkling water you add, so every drink is as fizzy as the first.

Quality. Mass-market tonic water is mostly high-fructose corn syrup, a tiny amount of quinine, and "natural flavors." Craft tonic syrups use real botanicals, real citrus, real sugar. You can taste the difference.

Variety. Tonic water comes in maybe three versions: regular, diet, and "premium." Tonic syrups come in dozens of flavor profiles, from classic quinine-forward to citrus-heavy to floral and herbal.

The tradeoff is convenience. Bottled tonic water is grab-and-pour. Tonic syrup requires you to measure syrup, add sparkling water, and stir. Takes about 30 seconds longer.

Whether that's worth it depends on how much you care about your gin and tonic.

This is the same principle behind cocktail concentrates. You buy the flavor, not the filler.

How Tonic Syrup Is Made

Traditional tonic syrup starts with quinine, the bitter compound that defines tonic water. Quinine comes from the bark of the cinchona tree, which grows in South America. The bark is steeped or extracted to pull out the bitter compounds, then combined with other ingredients.

Most tonic syrups include some combination of:

Quinine or cinchona bark for bitterness. This is the backbone of classic tonic flavor. Some modern botanical tonic syrups use gentian root or other bittering agents instead.

Citrus for brightness. Lemon, lime, grapefruit, and orange all show up. Some syrups use the peel for aromatic oils, some use the juice for acidity, some use both.

Botanicals for complexity. Lemongrass is common. So are juniper (which echoes the gin), cardamom, coriander, lavender, and ginger. This is where different brands create their signature profiles.

Sweetener for balance. Cane sugar is standard. Some use agave, honey, or monk fruit. The sweetness balances the bitterness and helps the other flavors come through.

Citric acid for preservation and tartness. Keeps the syrup shelf-stable and adds a bright, sour note.

The result is a thick, concentrated liquid that ranges from pale gold to deep amber depending on the ingredients. Mix it with sparkling water and you get something closer to what tonic water tasted like before manufacturers started cutting corners.

A Brief History of Tonic Water

Tonic water has a surprisingly dramatic origin story.

In the 17th century, Spanish colonizers in Peru learned from Indigenous peoples that the bark of the cinchona tree could treat malaria. They brought it back to Europe, where it became known as "Jesuit's bark" and eventually quinine.

By the 1800s, the British Empire had a malaria problem. Soldiers and colonial officers stationed in India and Africa were dying of the disease, and quinine was the only treatment. The problem: quinine is intensely bitter. Drinking it straight was miserable.

Someone, somewhere, had the bright idea to dissolve quinine in carbonated water with sugar. Tonic water was born. Add some gin (which British officers already received as part of their rations) and you have the gin and tonic. A cocktail invented to make medicine palatable.

The first commercial tonic water was patented in 1858. Schweppes started producing it shortly after. For over a century, tonic water remained a relatively serious product with real quinine content.

Then the malaria problem went away (at least for the tonic water market), and manufacturers started economizing. Today, the FDA limits quinine in tonic water to 83 parts per million. That's a tiny fraction of what the original stuff contained. Most of what you taste in modern tonic water is sweetener and "natural flavors."

Tonic syrups emerged in the craft cocktail movement of the 2000s as bartenders went looking for something better. If you're going to put good gin in a glass, why drown it in high-fructose corn syrup?

How to Use Tonic Syrup

The basic formula is simple: syrup plus sparkling water equals tonic water.

Most brands recommend a ratio somewhere between 1:4 and 1:6 (one part syrup to four to six parts sparkling water). Start in the middle and adjust to taste. More syrup means sweeter and more intense. Less syrup means lighter and more refreshing.

For a gin and tonic:

1. Add 1.5 to 2 oz gin to a glass with ice
2. Add 0.5 to 1 oz tonic syrup
3. Stir briefly to combine the gin and syrup
4. Top with 3 to 4 oz sparkling water
5. Stir gently (you don't want to kill the bubbles)
6. Garnish with lime, cucumber, or whatever suits your gin

The stirring order matters. Mixing the syrup with the spirit first ensures even distribution. If you pour syrup on top of sparkling water, it sinks to the bottom and you get uneven sweetness.

For tonic water on its own:

Just mix syrup and sparkling water. Skip the gin. This makes a surprisingly good non-alcoholic drink, especially with syrups that have interesting botanical profiles. Add a squeeze of lime and you have something that actually tastes like something, unlike most sparkling water.

For other cocktails:

Tonic syrup works anywhere you want bitterness and botanical complexity. Try it in place of simple syrup in a Tom Collins for a bitter edge. Use it in a spritz with sparkling wine instead of plain tonic water. Add a splash to a Negroni variation. The bitterness plays well with a lot of spirits.

Beyond the Classic: Botanical Tonic Syrups

Traditional tonic syrups focus on quinine and citrus. They're designed to make a better version of classic tonic water.

But the syrup format opens up possibilities that bottled tonic water can't touch.

Botanical tonic syrups take the concept further, building complex flavor profiles from herbs, spices, and aromatics that go beyond the standard tonic template. Instead of just "tonic-flavored," you get something distinctive. Something that can stand on its own or complement specific spirits.

Here's where it gets interesting.

Jo's Tonics takes a botanical approach with two distinct flavor profiles:

Jo's Original is built for the classic gin and tonic lover who wants something cleaner and more interesting than mass-market tonic. It's the botanical tonic syrup you reach for when you want the familiar ritual with better ingredients.

Jo's Orange Fennel goes somewhere different. Built around orange, lemon, fennel, anise, cinnamon, coriander, and cardamom, it captures the spirit of a tonic (the bitter-sweet-botanical balance) but with a flavor profile designed for spritzes, wine cocktails, and non-alcoholic drinks that actually taste interesting.

Both share the same philosophy: botanicals that complement citrus instead of fighting it, spices that add warmth without heat, sweetness that balances rather than dominates.

It's a different approach than trying to replicate traditional tonic water as closely as possible. Sometimes a different direction is more interesting than a better copy.

Recipes with Jo's Tonics

Jo's Classic Gin & Tonic

Ingredients:

• 2 oz gin
• 0.75 oz Jo's Original tonic syrup
• 4 oz sparkling water
• Lime wheel for garnish

Method:

1. Fill a highball glass with ice
2. Add gin and tonic syrup
3. Stir to combine
4. Top with sparkling water
5. Stir gently
6. Garnish

This is the classic G&T, elevated. The botanical complexity of Jo's Original lets the gin shine while adding depth that mass-market tonic water can't touch.

Jo's Orange Fennel Gin & Tonic

Ingredients:

• 2 oz gin
• 0.75 oz Jo's Orange Fennel tonic syrup
• 4 oz sparkling water
• Orange slice for garnish

Method:

1. Fill a highball glass with ice
2. Add gin and tonic syrup
3. Stir to combine
4. Top with sparkling water
5. Stir gently
6. Garnish

The fennel and anise in the syrup pick up the botanical notes in most gins, while the orange and warm spices add complexity you won't get from traditional tonic. It's familiar but not quite what you're expecting.

Jo's Orange Fennel Spritz

Ingredients:

• 1 oz Jo's Orange Fennel tonic syrup
• 3 oz dry sparkling wine (Prosecco, Cava, or similar)
• 2 oz sparkling water
• Orange slice for garnish

Method:

1. Add syrup to a wine glass with ice
2. Add sparkling wine
3. Top with sparkling water
4. Stir gently
5. Garnish

This is a spritz that doesn't need Aperol or any other aperitivo. The botanical tonic syrup provides the bitter-sweet complexity on its own. It's also entirely alcohol-optional. Skip the wine, double the sparkling water, and you have a non-alcoholic spritz that actually delivers on flavor.

Popular Tonic Syrup Brands

If you're new to tonic syrups, here are some brands worth knowing:

Jack Rudy is probably the most widely available craft tonic syrup. Their Classic Tonic is a straightforward, well-balanced option that makes a clean gin and tonic. They also make Elderflower and Extra Bitter variations.

Liber & Co. makes a Premium Tonic Syrup with quinine from Guatemalan cinchona trees. It's more intensely bitter than some others, designed for people who want that classic quinine bite.

El Guapo out of New Orleans makes a syrup that Neiman Marcus called "the Rolls Royce of tonic." It's citrus-forward with ginger and spices, a bit more complex than the classics.

Barr Hill makes their tonic syrup with raw honey instead of cane sugar, which gives it a distinctive sweetness that pairs particularly well with their house gin.

Portland Syrups offers several variations including a Rose City Tonic with floral notes and a Grapefruit Tonic for something more citrus-forward.

Each has a different approach. The best one depends on what gin you're drinking and what flavor profile you're after.

Why Tonic Syrup Matters for Hosting

Here's the practical case for keeping tonic syrup around: it makes hosting easier and better.

When you're making drinks for a group, bottles of tonic water become a logistics problem. You need enough bottles for everyone. The ones you open first go flat by the time you're making the second round. Half-empty bottles crowd your fridge afterward.

Tonic syrup plus a bottle of sparkling water eliminates all of that. One bottle of syrup makes 15 to 30 drinks. The sparkling water stays fizzy until you pour it. Nothing goes to waste.

You can also offer customization without stocking six different products. Same syrup, different ratios. One guest wants something light and barely sweet, another wants something bold and bitter. Both are 30 seconds away.

And for guests who aren't drinking alcohol, tonic syrup gives you something to offer that isn't soda or sparkling water. A botanical tonic with lime is a legitimate drink, not a sad compromise. See our mocktail recipes for more ideas.

FAQ

How long does tonic syrup last?

Most tonic syrups last 6 to 12 months unopened and 2 to 3 months refrigerated after opening. The high sugar content and citric acid act as preservatives. Check the label for specific guidance. If you see mold forming on the surface, it's time to toss it.

Is tonic syrup the same as quinine?

No. Quinine is a specific bitter compound extracted from cinchona bark. Tonic syrup is a complete product that contains quinine along with sweetener, citrus, and other botanicals. You can't use pure quinine to make tonic water at home. It's dangerous in concentrated form and the dosing is critical.

Can I make my own tonic syrup?

Yes, but it requires sourcing specialized ingredients like cinchona bark or powdered quinine, and you need to be careful about quantities. Too much quinine can cause cinchonism (ringing ears, nausea, vision problems, worse). Most home recipes suggest using cinchona bark rather than powder because it's harder to over-extract. If you're curious, start with a commercial syrup to understand what you're aiming for.

What's the best sparkling water for tonic syrup?

Anything with strong carbonation works. Avoid sparkling mineral waters with their own mineral flavor (like Gerolsteiner) unless you want that interaction. Plain club soda or unflavored sparkling water lets the tonic syrup shine. A SodaStream or similar home carbonator works perfectly.

Can I use tonic syrup for non-alcoholic drinks?

Absolutely. Tonic syrup mixed with sparkling water makes a legitimately good non-alcoholic drink. The botanical complexity provides interest that plain sparkling water lacks. Add citrus, fresh herbs, or other non-alcoholic mixers to build more elaborate mocktails.

How does tonic syrup compare to premium tonic waters like Fever-Tree?

Premium tonic waters like Fever-Tree, Q Tonic, and Fentimans are better than mass-market options, but they still have the carbonation problem (open, use, watch the rest go flat). Tonic syrup gives you similar or better quality with more flexibility and less waste. The tradeoff is the extra mixing step. If convenience matters most, premium tonic water is fine. If quality and customization matter, tonic syrup wins. For more on the difference, see tonic water vs club soda.

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Explore more: Tonic, Spritz & Botanical Drinks | Non-Alcoholic Aperol Spritz | What Is a Mocktail?