Tomr’s has received tremendous professional recognition by being named in the Tales of the Cocktail Top Ten new products – the only non-alcoholic beverage on the list. Food & Wine Magazine named Tomr’s Tonic in this year’s list of the five best new food and drink finds. We’ve also developed a loyal cadre of fans from around the world. Indeed, we are constantly getting rave reviews from those contacting us through our website and on Facebook.

  • “Just add an ounce of Tomr’s Tonic syrup to soda water and, presto, you have tonic water. I love syrups because they let you control the intensity of flavors. Tomr’s Tonic is elegantly citrusy and tart…”

  • “Sticky-sweet sodas have never much appealed to me, but fizzy drinks do start to sound tasty as we slide toward summer. I’m always on the lookout for unconventional thirst-quenchers, so I’m excited about a new crop of artisanal syrups popping up with comprehensible ingredient lists and flavors more complex than just “sweet.” My current favorite is Tomr’s Tonic (that’s not a typo – founder Tom Richter’s father called him “Tommer” as a child and the nickname stuck) The elixir was inspired by a 19th-century Peruvian recipe: Richter boils the cinchona tree’s bark to create a mixer that F&W’s Executive Food Editor Tina Ujlaki calls “bitter in the most pleasant way.” It’s an awesome non-carbonated tonic syrup to mix with soda water and gin for the classic G&T, or just with seltzer as a citrusy soda alternative. I’ve found my new summer refresher.”

  • “Made with organic ingredients, including bark from the cinchona tree (the original source of quinine), this pleasantly bitter, woodsy tonic syrup is great for mixing with its classic gin partner or even just with soda water.”

  • “Before Schweppes and Canada Dry cornered the market, nonfizzy tonics were the norm—indeed, the classic gin and tonic originated in the early 1800s, when Brits abroad used the spirit to make their anti-malarial quinine-based tonics more palatable. This (Tomr’s Tonic) amber-hued syrup takes cues from its colonial-era predecessors, drawing quinine from cinchona bark, and using other natural ingredients to create an old-school elixir that’s complex, with a throat-catching bitterness. Mixed with gin and club soda, it yields a remarkably balanced quaff that enhances the herbaceousness of the spirit, while adding a touch of citrus. And as a bonus, it won’t go flat sitting in your fridge.”

Tomr's Tonic has received acclaim from the following