Bexar Tonics: the latest cocktail mixer in San Antonio


Without the pandemic, Bexar tonics maybe still just a hobby. But after Matt McLaughlin was put on leave from the restaurant industry in the spring of 2020 due to COVID-19, he and his wife Maray McChesney agreed to transform the tonic syrup recipes he had concocted at home. into a business.

The two began experimenting with making their own tonics after McChesney got sick from traditional tonic water mixers for cocktails. McLaughlin believed he could make versions that tasted better and made them feel better with quality ingredients, like lemon, lavender, all-natural cane sugar, real cinchona bark imported from America from America. Southern and fresh tuna (fruit) ripening on prickly pears near home.

McLaughlin spent the first few months of their business perfecting their recipes so they could be replicated and bottled. The two then took to social media last August to share their product and even took a door-to-door delivery tour to spread the word and allow locals to try their blenders. Bottles of Bexar Tonics have since been added to the shelves at Larder at Hotel Emma and Feliz Modern and tonics are also used in several local restaurants and bars, including Cured and Devil’s River Whiskey, which adds Smoked Fig Tonic to its Idle whiskey. . Cocktail in hands. McChesney says they loved that other local businesses supported them and hope to do the same as they expand. “As proud residents, we really want to serve the community of San Antonio for as long as possible,” she says.

Pairing Guide

BARBARIA FAIR: Add it to sparkling water with vodka and lime juice

TEXAS WILDFLOWER: The perfect complement to a sweet gin

SMOKED FIG: Try it with a bold Texan whiskey


About James Almanza

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