Bradley’s Kina Tonic is a fresh look at an old world product that has long since been relegated to that bland flat artificial substance your bartender shot out of a plastic gun behind the bar. This just doesn’t do our gin loving ancestors’ tonics any justice. Our Tonic, however, is made completely by hand from whole ingredients right out of the history book. Where others go for powdered quinine or “tonic flavorings,” we went right to the source and created this tonic from whole spices, real citrus oil, and exclusively imported Peruvian cinchona bark. This stuff is the real deal.
Due to the nature of the raw ingredients, there’s a much more complex and layered flavor profile than the tonics we’ve become accustomed to. The Peruvian cinchona bark lends a very warm and earthy bitterness and rounds out the subtle sweetness and acidity of this tonic which adds a layer of depth to the experience. It then finishes with the delicate flavor of real cold-pressed orange oil. No extracts here. No corners cut.
The bark of the cinchona plant, also known as the quina (KINA for us!) plant, has been used medicinally since the mid 16th century for a number of purposes, most notably by early traders to effectively fight malaria. Eventually, this medicinal herb gained huge popularity with the English and the British Raj of the era, and naturally found its way into one of the most notoriously refreshing classic cocktails, the Gin & Tonic.
My Kina Tonic is packaged in a non-alcoholic concentrated form just like it was back in the old days. To make a cocktail, all you have to do is blend the tonic with seltzer or club soda to make a balanced “tonic water” that will pair amazingly well with any Gin or Vodka. Here’s a little recipe that also will appear on the back of the bottle:
Bradley’s Tonic and Gin
- .75 oz Bradley’s Kina Tonic
- 1.5 oz London Dry Gin
- 3 oz Club Soda or Seltzer
In a tall glass, mix the ingredients over ice, garnish with a slice of orange or lime, and drink with good humor.