Quina Fina founder Alexander Gledhill sent us his new favourite cocktail recipes, created by Jacob Briars.
You can find Quina Fina (New Zealand-made tonic water) at Glengarry.
In Italian, Macciato means ‘stained’ and though we love the bitterness of Quina Fina in it’s own right, a splash of bittersweet Campari, makes one of our favourite drinks even better.
30 mls vodka; 150 mls Quina Fina; 1 teaspoon Campari; Orange slice.
Fill a Highball glass with ice, and squeeze in an orange slice. Add vodka and Quina Fina, and finish with a ‘stain’ of Campari.
In the golden days of the British Raj, the English would gather at dusk and take their daily medicinal tonic water mixed with gin, to ward off mosquitos and no doubt madness. In a nod to that tradition, this cocktail blends summery Lemon Z limoncello with dry red wine or vermouth, and topped with dry, ‘medicinal’ Quina Fina.
30 mls red wine or sweet vermouth; 30 mls Lemon Z limoncello; 120 mls Quina Fina tonic water; Lemon wedge to garnish.
Build over ice in a Highball glass, snd stir gently.
30 mls Lighthouse Gin; 15 mls elderflower cordial; 20 mls Late Bottled Vintage port; 125 mls Quina Fina tonic water; Orange slice.
Build over ice in a Highball glass, garnish with an orange slice.
30 mls Lighthouse gin; 15 mls lemon juice; 15 mls elderflower cordial; 125 mls Quina Fina tonic water; Lemon slice.
Build over ice in a Highball glass, garnish with a large and juicy lemon wedge.