Jack Rudy Classic Tonic Syrup

It's citrusy, dry, and pleasantly bitter, built on a backbone of quinine with a delicate mix of botanicals and real cane sugar. That fine bitterness is what makes it feel like a proper tonic rather than something sweet.

It's a quinine concentrate, not a ready-to-drink tonic — pour a measure over ice with your favorite NA gin or vodka, then top with soda water for a bright, light, refreshing highball.

Each bottle is 16 fl oz. And yes — Classic Tonic Syrup is simply the new name for what Jack Rudy previously called Small Batch Tonic.

Jack Rudy Cocktail Co. is a family-run mixer company started in 2010 by cousins Brooks Reitz and Taylor Huber, who named it after their great-grandfather. The company is based in Charleston, South Carolina, where Reitz lives, with a second home base in Lexington, Kentucky, where Huber is based. Reitz first developed the original small-batch tonic syrup in his own kitchen, and it's still the brand's best-known product.

We carry a few hundred different products on our website with all different ingredients. We suggest you consult with your doctor regarding specific ingredients. Everything we carry is non-alcoholic-- less than 0.5% ABV-- and very popular with our customers who are pregnant (and those who aren't, too)!

Some of our products contain adaptogens, nootropics, and other herbs that are not recommended for people who are pregnant, but we're not doctors and do not give medical advice. Every body and pregnancy is different, so we suggest talking to a healthcare professional if you're unsure.

Not all of our non-alcoholic beverages are 100% alcohol-free. Some contain trace amounts of alcohol at less than 0.5% alcohol by volume.  This is consistent with the U.S. Food and Drug Administration’s labeling policy, which permits the use of the term, “non-alcoholic” to describe a product that contains less than 0.5% alcohol by volume.

If you are looking for products that are 0.0% alcohol by volume, look for the "Alcohol-Free" badge on the product page.

Dealcoholized wine is wine that has gone through the entire wine making process-- pressing, fermentation, and aging-- before the alcohol is removed.

Most wines are dealcoholized using a technique called "vacuum distillation", where the wine is heated under a vacuum at very low temperatures. This allows for the alcohol to evaporate at a much lower temperature than boiling it off on your stove, like when you cook with alcohol or spirits. The result is that the flavor molecules that make up the flavor notes stay intact, giving our dealcoholized wines their characteristic complexity.

Sometimes, producers may add grape juice, grape must (a crush of whole grapes), sugar, or flavoring agents back to the dealcoholized wine in order to bulk up the body or balance the flavor.