Fentimans Rhubarb Tonic 24pc Case

Tickled pink

Made with sweet rhubarb and botanical extracts, the Fentimans Pink Rhubarb Tonic is balanced and refreshing, with tart undertones.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Tangy, with candied undertones, this Fentimans Tonic is made with pink rhubarb, which contains fewer anthocyanins than the common rhubarb, and has a sharp, acidic flavor.

This sharpness is balanced out by a sweetness, though, and it gives Fentimans Pink Rhubarb Tonic a refreshing tartness with subtle candied notes, reminiscent of vintage sweets.

It’s also gluten-free, all-natural, and contains no artificial flavor.

PREPARATION AND PAIRINGS

This tonic water will give dry gin a unique dimension. Serve it over ice with a garnish of lemon slice and sprig of mint.

Tickle yourself pink by mixing Fentimans Pink Rhubarb Tonic with pale rose wine, garnished with strawberry and mint. Make a fresh G&T reminiscent of gardens in spring by mixing this tonic with a botanical gin, garnished with lemon and mint.

A LUCKY LOAN

The long, successful history of Fentimans began in 1905, when an iron puddler from Cleckheaton, England, Thomas Fentiman, gave out a loan to a fellow tradesman, with a recipe for botanically brewed ginger beer provided as security. The loan was never repaid, and so Thomas became the owner of a ginger beer recipe. He used it to his advantage, making botanically brewed ginger beer, and selling it door-to-door, transported by a horse and cart.

The logo of his company depicts the Fentimans’ faithful family dog, Fearless. She won the Crufts obedience class of 1933 and 1934, and Thomas, fond of her and exceedingly proud of her achievement, made her portrait their logo.

Over a century later, and the business is still owned by the Fentiman family, continuing to produce delicious natural beverages, with updated processes but retaining that superior quality and craftsmanship that launched it 100 years ago.

Refrigerate immediately and serve chilled. Once opened, consume within 3 days. Keep refrigerated.

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