Recipe: Tin Roof Bistro mixes a kicked-up gin and tonic
Sometimes the simplest things are the very best things. A perfectly made gin and tonic, for example. The right mix and you’ve got a little sip of heaven. But why stop there? Pablo Kovacs, the beverage director at Tin Roof Bistro in Manhattan Beach, didn’t. He gussied up a traditional gin and tonic by making his own quinine syrup. Using fresh syrup significantly boosts the flavor of the drink. A squeeze of tart lime is all the final product needs to sing.
Tin Roof Bistro, 3500 N Sepulveda Blvd. No. 100, Manhattan Beach, (310) 939-0900,
3 minutes. Serves 1
2 ounces gin, preferably Aviation
1 1/2 ounces tonic or quinine syrup (the bar uses house-made quinine syrup, method in note below)
1 wedge lime
In a Collins glass filled with ice, add the gin and quinine syrup with soda, stirring to combine. Garnish with the lime wheel.
Carbohydrates 21 grams
Cholesterol 0 mg
Sugar 21 grams
Sodium 1 mg
NOTE: Adapted from Pablo Kovacs at Tin Roof Bistro. Tonic syrup is available at select well-stocked liquor stores and online. The bar makes its own quinine syrup: Combine the juice and zest of 1 lime, lemon and orange along with 1 tablespoon allspice berries, 20 black peppercorns, 1 peeled and sliced cucumber, 1 large stalk lemon grass, ¼ cup salt, ¼ cup citric acid, 1 quart water and ½ cup powdered quinine or red cinchona bark, and simmer for 20 to 30 minutes, then cool and strain; add 3 cups sugar and heat to dissolve, then cool and bottle.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.