King Neptune’s Tonic

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Cocktail History

The King Neptune’s Tonic is a modern cocktail that was created by Karen Fu in New York City, New York. The recipe uses an unusual mix of ingredients to deliver a bold and layered flavor profile, diverging from typical tonic-based recipes by using nutty Oloroso sherry and aged rum as its base. It then adds coffee liqueur for depth and incorporates tonic water, not as a dominant feature but as a subtle bitter accent. The combination results in a complex, intriguing cocktail that balances richness, bitterness, and effervescence, making it a standout choice for adventurous drinkers.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Oloroso Sherry: This is a type of fortified wine made in Spain with palomino grapes. I used Emilio Lustau Dry Oloroso Don Nuño Sherry.

Dark Rum: This is a type of rum made with molasses or sugarcane juice, spices, alcohol, and water that has been barrel aged for a long period of time. I used J. Wray & Nephew Gold Jamaican Rum.

Coffee Liqueur: This is a liqueur made with coffee, spices, sugar, alcohol, and water. I used Galliano Ristretto Espresso Liqueur.

Tonic Water: This is a carbonated water that has been infused with quinine. I used Fitch & Leedes Indian Tonic Water.

Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.

Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.

Highball Glass: This is a tall, slim glass that’s used for mixed drinks with a larger proportion of non-alcoholic mixers. I used a thrifted highball glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark brown color

• Aroma: Citrus and quinine

• Taste: Complex rum flavor rounded out by sherry and slightly herbal coffee

• Finish: Lingering sherry and effervescent bitterness

Kendall’s Take: “This has to be one of the most unique tonic cocktails you’ll ever taste. It uses a fascinating blend of ingredients that together make a tapestry of flavors, a different one of which shines in every sip. I swear, every time I took a drink of this one I tasted a new ingredient. First came sherry and tonic, then coffee, and then rum. I don’t know that I would drink the King Neptune’s Tonic again because it was a little bitter for my palate (I’m not big on any tonic drink), but it was nice to find a cocktail made with something other than a gin base to make use of Fitch & Leedes Indian Tonic Water.”

Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.