Jackie Zykan Cocktails - April 2025

By Jackie Zykan 

With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest pours alongside fresh, local, and seasonal botanicals. 

A tonic is a term referring to a preparation which supports general well-being or provides nutritive benefits. Many are familiar with tonic water, the bubbly bar staple and the other half of the gin and tonic cocktail. The notoriously bitter profile of this carbonated mixer is due to the presence of quinine, an extract of cinchona tree bark which was used in malaria treatment. In fact, the curious medicinal history of so many back bar bottles are what drove my particular interest into the industry so many years ago. Everything from infused spirits, bitters, aperitif, digestif, liqueur, aromatized or fortified wine (vermouth, anyone?) has an example of a concoction once made to highlight the gifts of the plants and spices in its recipe. Regional herbal elixirs to manage regional ailments were and are quite commonplace. The only setback it seems is the taste. Botanical ingredients can be inherently bitter in nature, and in Kentucky some of spring’s earliest risers are no exception. This palate conundrum is quickly resolved with the incorporation of sugar and fruits to soften the bite of bitterness and make consumption a more enjoyable experience. This month, we explore achieving an antioxidant packed version of the classic tonic water, with softer bittering agents coming from local super greens and a surprising new player on the alcohol-free market. 

Featured Kentucky Product: Kentucky Hop Water (kentuckyhopwater.com) 

If you’re looking for a native non-alcoholic beverage, Kentucky Hop Water resonates across multiple categories of imbibers. For the IPA hound, the hop profile of this sparkling sipper will certainly scratch that itch on days when you want something lighter or sans booze. Loaded with an infusion of Citra and Amarillo ® hops in Kentucky’s own limestone filtered water, this effervescent refresher is clean, citrusy, floral, and has a refreshingly bright bitterness. The product is not sweetened, opening it up for a multitude of uses as a long cocktail ingredient or perhaps your newest favorite flavor in sparkling water. I find gin to work especially well with this profile, which is why this month’s featured recipe is a hyper-localized play on a ginless - gin and tonic. In lieu of traditional tonic’s quinine, the recipe relies on the soft bitterness of spring’s most familiar local botanicals and the support of KY Hop Water’s citrus forward hop profile. 

Featured Kentucky Flora: Taraxacum officinale (Dandelion); Cardamine hirsuta (Hairy Bittercress); Lamium amplexicaule (Henbit Deadnettle); Viola odorata (Wild Violet) 

Many of these local edibles are perceived as weeds when they begin appearing in lawns and fields during early spring. The dandelion is a familiar resident, and is entirely edible, however its bitter green leaves from which its namesake is derived are the focus for our recipe. Dandelion greens are more nutrient dense than many commercially available greens such as spinach or kale and are saturated with vitamins and minerals. Something to note, they are deliciously less bitter with a morning harvest in early spring, should you want to use them in a salad as opposed to your cocktail. Much like the dandelion, hairy bittercress is a charmer found in abundance here, with a subtle peppery flavor. 

Harvesting this darling little weed before it goes to seed prevents its excessive spread which can have quite a benefit. It is a notorious host for pests such as mites and whiteflies, so managing its population can benefit your outdoor plants and garden. Henbit Deadnettle is one of my favorite spring sightings, as it is usually one of the first to appear and therefore announces the end of winter at last with its cheery purple-pink blooms. It has a subtle sweet yet grassy flavor and has long been used as a reliable anti-inflammatory in both internal and external applications. Last but certainly not least are wild violets. Their leaves are a major source of vitamins and antioxidants, and the blooms have just the right hint of floral and berry-like flavor. Any assortment of these edibles can be used in the following recipe and can be curated to achieve the desired level of bitterness for your tonic. To increase bitterness, use a larger proportion of dandelion leaves. For a softer and sweeter profile, lean into the violets and henbit. Happy foraging! 

Spring Tonic 

1 ¼ oz Spring Greens Oleo Saccharum Syrup ¼ oz fresh lemon juice 4 oz Kentucky Hop Water Assorted garnishes (dandelion, henbit, bittercress, violet, lemon etc.) 

Directions: Combine syrup, lemon juice, and hop water in a glass over ice and stir. Garnish as desired. 

For an alcoholic libation, simply add 1.5 oz of your preferred spirit (I recommend gin or vodka). 

Spring Greens Oleo Saccharum Syrup 

3 large lemons, peeled (keep fruit for juice in recipe) 1 cup granulated sugar 1 cup various fresh spring greens ¾ cup hot, not boiling, water 

Directions: Combine lemon peels, sugar, and greens in a bowl. Refrigerate overnight or until lemon peels appear translucent. Add hot water and gently stir to dissolve any remaining sugar granules. Strain using a fine mesh sieve. Keep refrigerated. For increased bitterness, muddle greens before adding water. 

A Note About Oleo Saccharum 

One of my favorite ways to embrace the true brightness of citrus in a syrup is by preparing the blend to create an oleo saccharum. Literally meaning oil-sugar, this process involves saturating citrus peels in sugar, which draws out their oils over time. What results is an intense and bright flavor with unmatched aromatics. When purchasing citrus fruits for this use, aim for those with thick, waxy, plump peels. Washing the fruit before use is essential considering the main ingredient in the process is the outside peel. The use of a potato peeler for removing the peel is recommended to get the least amount of pith (white underside) as possible, however a knife will do just as well. Be careful to avoid slicing off pulpy flesh with the peels, and note that the more pith in the mix, the more bitter the syrup will be. The leftover “naked” fruit can be saved in the refrigerator for juicing. 

When foraging wild plants always be completely certain of identification and follow the rule of “when in doubt, don’t”. Only take what is needed, leaving plenty for our native pollinators and fauna. Avoid harvesting from areas which are exposed to pesticides or other chemical applications. The statements in this article are for entertainment purposes only and are not meant to diagnose, treat, or medically advise. Please drink responsibly, you are loved by many.