What would “Jack Rudy” do?

I have always been a gin and tonic fan.  Early in my adult life, it was the drink I used to order when I would go out – it made me feel sophisticated and worldly.  It felt classier than a beer and not as lame as a cosmo.  “Bombay Sapphire please, and yes, I do want the lime.”

As I have gotten older, I have gotten more into trying different kinds of beers, which has been a lot of fun, partly because of the taste, and partly because it’s a fun thing to share with Ed.  Plus, there is so much delicious craft beer available now.

Also, as I’ve gotten more into healthy eating, I find that most commercial tonic waters taste too sticky-sweet to me, what with all that high fructose corn syrup.  It just ruins the whole experience for me.

I’ve developed this habit of listening to podcasts in the car lately, as a change from my normal NPR, and one of the ones I enjoy is Alton Brown’s, titled the “Alton Browncast.”  This weekend, I was so excited to listen to the latest episode, in which Alton interviewed Brooks Reitz, who created Jack Rudy’s tonic.  Reitz talked about how he worked in a restaurant and created a tonic based on the more traditional recipe, one that would not ruin the taste of good gin.  As I listened, I could almost taste what would surely be the best gin and tonic ever.

I had to try it.



We were able to track it down at the Crate and Barrel in Hingham.  Then we hurried home, so I could pair this tonic with Death’s Door gin, a recent find from Washington state.

I have to say, it did not disappoint.

I opted for no lime and three ice cubes, and it was delicious.  It was the first time in a long time that I have not been disappointed by a gin and tonic.

I think I’m going to need more gin!