Bright cherry, toasted coconut, warm vanilla, and a little botanical spice come together in this easy spirit-free* tonic.
The Toasted Coco-Cherry Tonic feels playful and a little nostalgic, with plenty of bubbles. Cherry Sarsaparilla Bitters add depth without making the drink more complicated. Just a few dashes are enough to bring fruit, spice, and that hard-to-place something that keeps each sip interesting.
It’s a simple introduction to using bitters: start with something you already enjoy drinking, add a few dashes, and see where the flavor takes you.
The toasted coconut vanilla syrup takes a little prep, but it can be made ahead and kept in the refrigerator for whenever you want a drink that feels more special than the effort required.
Toasted Coco-Cherry Tonic
A bubbly, spirit-free tonic with bright cherry, toasted coconut, warm vanilla, and botanical spice
Makes: 1 drink
1 oz toasted coconut vanilla syrup**
6-7 oz Dappled Aromatic Tonic
1-2 droppers Cherry Sarsaparilla Bitters
Build this drink right into an ice-filled collins glass. Add syrup and tonic water until just about full. Then top with a dropper or two of bitters. Give it a light stir with a straw (or bar spoon).
**TOASTED COCONUT VANILLA SYRUP
Toast 1 c shredded coconut on a tray in a 275℉ oven for 3 minutes. Slice a vanilla bean in half and scrape the seeds out with a knife. Add the seeds and bean pod to a saucepan. Next, add the toasted coconut, 1 ½ c sugar, and 1 ½ c water. Bring to a boil and heat until sugar is dissolved. Remove from heat and let steep for 15 minutes. Strain into a clean jar and store in the refrigerator.
An easy way to start using bitters
Bitters might seem like an ingredient reserved for complicated cocktails, but they’re surprisingly easy to use.
Think of them like seasoning for a drink. A small amount can add depth, balance sweetness, and enhance flavors that are already present.
Just start with a glass of something you already enjoy. It might be tonic, sparkling water, ginger ale, tea, or a simple cocktail. Add a few dashes of bitters, taste, and adjust from there.
For an even simpler version of this drink, skip the homemade syrup and add Cherry Sarsaparilla Bitters directly to your tonic or sparkling water. It won’t have the toasted coconut and vanilla notes, but it will still give you a bright, botanical drink in less than a minute.
Make it your own
You can also make Toasted Coco-Cherry Tonic your own by adjusting the syrup, trying it with sparkling water, or adding a spirit when the occasion calls for it.
Cherry Sarsaparilla Bitters are one of our customer favorites for a reason. The blend feels familiar, but still leaves room to play. Use it in ginger sparkling water, whiskey, rum, pineapple seltzer, or cola-inspired drinks.
*A note about alcohol: This recipe is spirit-free, but FreeWildShe bitters are made with alcohol so the final drink is not completely alcohol-free.
