The First Ever Alcoholic Tonic Water: Pedrino

Alcoholic tonic water? We bet you’ve never heard of this before and we bet you’ve never tasted anything like it either…

How did the idea come about?colour_of_pedro_ximenez

This innovative creation is the result of the love for sherry combined with the keen knowledge of the drinks industry of Sam Showering and Joseph Knopfler. These lifelong friends reinvented the way to drink sherry and brought it back to life in disguise.

In Spain, tonic water and sherry are often served mixed, and both are appearing on more and more cocktail bar menus in the UK. But Joe and Sam were the first with the brilliant idea of bringing them together to be enjoyed as a mixer or on their own, in a single product – Pedrino.

 

The Pedro Ximénez in Pedrinograpes-555x367

The “Pedro Ximénez” grapes that give Pedrino its Sherry flavour (and part of its name) come from Spain, and have been cultivated there since 1661.

The artisanal process of producing Pedro Ximénez Sherry involves sun drying the grapes to raisins right after the harvest. Then the grapes are crushed and pressed both horizontally and vertically to extract the sweet nectar. Finally, alcohol is added and the mixture is aged in dark mahogany barrels – the wine produced is sweet in the mouth and an ideal cocktail base.

The Tonic Botanicals screen-shot-2016-11-10-at-13-43-54

The hero botanicals in the tonic are citrusy – the bitterness of grapefruit complements the quinine, and the taste of blood orange blends in nicely with blackberry and white stone fruits.

Then, of course, it wouldn’t be tonic water if quinine wasn’t added. Quassia – a lighter and smoother bitter – is also used to round off the strength of the quinine.

Pedrino has a gentle fizz that enhances all the flavours and adds to its capacity to be used as a mixer.

The Flavour

The predominant flavour is of Pedro Ximenes sherry but you can still taste the blood orange and grapefruit with hints of blackberry.

Recipes

The perfect G&Tpedrino

  • 25ml of gin (Hayman’s is perfect)
  • 50-75ml of Pedrino
  • Lemon peel to garnish
  1. Fill a chilled large glass, ideally “copa”, with ice cubes.
  2. Measure and pour the gin.
  3. Measure and pour the tonic down the side of the glass being careful to not create too much fizz.
  4. Give the mix a gentle stir and add the lemon peel.

 

 

…And in a cocktail – Pedrino Summerscreen-shot-2016-11-10-at-12-52-48

  • 60ml of aged rum – (try The Duppy Share)
  • 2 sprigs of mint
  • 2 dashes of angostura bitters
  • Pedrino tonic water
  • A slice of orange and lime
  1. Add the rum and bitters to a chilled Rocks glass.
  2. Spank the sprigs of mint on your hand to release the oils and add the leaves to the glass.
  3. Half fill with crushed ice and churn the serve with spoon.
  4. Fill the rest of the glass with ice and then top with Pedrino.
  5. Garnish with the orange and lime slices.

 

If you’d like to be more adventurous and try the cocktail recipe, check out the Duppy Daquiri Kit in TASTEcocktails and try mixing the rum with Pedrino Tonic. It surely won’t disappoint!

 

Want to buy more Pedrino? Pick some up in Waitrose!.
Pedrino Summer Recipe credit: thefloatingrumshack.com

 

 

 

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