Name: Loop Tonic
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Blanco tequila; 30 ml Dry vermouth; 22.5 ml Lime juice; 15 ml Chartreuse Green; 10 ml Sugar syrup (2:1); 1 dash Celery bitters; 2 drop Saline solution 4:1

Loop Tonic
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Glass:

Serve in a Highball (max 10oz/300ml)

Ingredients:
2 oz	Patrón Silver blanco tequila
1 oz	Strucchi Dry Vermouth chilled
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₃ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Fee Brothers Celery bitters
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
Prepare garnish of celery stick.

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

Garnish with celery stalk.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites
Celery bitters - Celery

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A deliciously dry, herbal tequila aperitivo.

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History:

Adapted from a recipe created circa 2009 by Phil Ward at Mayahuel in Manhattan, New York City.

More cocktails by Phil Ward

Nutrition:

One serving of Loop Tonic contains 255 calories

Alcohol content:

2 standard drinks
20.08% alc./vol. (40.17° proof)
27.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Calvin Grant

22 hours ago

Thoroughly enjoyed this especially compared to the more assertive Chartreuse/lime forward Last Word variations. Refreshingly not in your face but not light, the bitter sour herbal flavors are not merely present but profoundly balanced. This is a masterpiece! I kept getting marvelous whifs of fresh celery from the broken ends of the garnish. So appropriate. Full disclosure, I used a lightly smokey artisinal mezcal from Durango, Apaluze (agave durangensis). I think Phil would aprove. Salude!

Calvin Grant

22 hours ago

Apaluz

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