Scott Hawkins
A bitter and refreshing spring tipple.
Sullivan Doh, manager and co-founder at Le Syndicat, one of the most talked-about new bars in Paris, uses only French products in his drinks.
In the Gen’tonique the base is Bonal (a fortified wine containing quinine) and Gentiane de Pontarlier mixed with a house-made tonic syrup and sparkling water. These bottles can be hard to find outside Europe, though, and home-made tonic isn’t always at hand, so for us Doh suggests the marginally easier-to-find Byrhh in place of the Bonal, Suze (“though it’s a bit sweeter”) for the gentian hit, and a dry tonic such as Fever-Tree for the mixer. Le Syndicat, 51 rue du Faubourg-Saint-Denis, 75010, +33 6 66 63 57 60
Fill a large tumbler with large ice cubes. Add 20ml Byrhh and 45ml Suze, top with tonic water to taste, garnish with a twist of lemon and serve.
Related link: more cocktail recipes
