This June we have been talking to the wonderful Sarah from Tonic Syrup. Sarah has revolutionised the Gin and Tonic cocktail with her natural alternative to the traditional sugar-filled Tonic water that we usually drink with our gin. Made in Melbourne, Sarah’s Aussie made products are challenging the drink industry with their quality and naturally sourced ingredients including citrus grown from local farmers. So, grab a G&T (or a Twisted treat if gin isn’t your thing), sit back, relax and have a read of this months Twisted Sista Interview.

Tell us a little bit about yourself and how you came about the idea of Tonic Syrup?

I’m a crazy busy person, with something always on the go. My first career was in the arts, but a career in food was always on the cards, as my family have had cafes in the past. I came across a tonic syrup a few years ago and it completely revolutionised gin for me .. until then I had thought I didn’t like gin, but I had only ever tried it with Schweppes tonic water. That first sip of tonic syrup turned the classic gin tonic cocktail on its head for me. I did some research and found out it’s the way tonic water was originally made.

What was the inspiration behind your business?

That tonic syrup I tried was just the start of things for me. I loved the flavour of it, but found I was using far more than the recommended amount, so set about making a syrup with a more intense flavour.

You mention that you make your Tonic Syrup with real Cinchona Bark, is it important to you that your products are made with natural ingredients?

Absolutely! One of the key reasons commercial tonic water has a lot of sugar in it is that the manufacturers use an artificial quinine, and it tastes so nasty they have to add tons of sugar to mask that flavour, so natural is essential for this product. Also, I worked in the farmers’ market sector for several years and its part of my personal approach to food for it to be natural and locally sourced where possible.

What is your favourite way to enjoy SIN-KOH-NAH Tonic Syrup?

Just dilute a tablespoon of the syrup into a glass of sparkling water and add ice. Gin optional – highly recommended!

Have you always had that girl boss hustle or was running a business something that you grew into?

It’s in the blood – my mother is a total girl boss. She’s had multiple small businesses (not all in food) and I’ve seen the benefit of that independence, the reward of creating your own thing and being able to set your own boundaries and challenges.

When you were a kid, what was your dream job?

My first plan was princess, second was sweet shop owner LOL (I make bittersweet drinks so I guess its the grown up version of that dream?!)

Tell us about another #GirlBoss who has inspired you.

my mum – some of her businesses haven’t been successful but she always gets up and tries again

Why did you choose to take part of our Twisted Sista Campaign?

Being part of a community of like-minded women in business is something I really value – sometimes a snippet of information, some words of advice, someone’s lived experience can make all the difference. Oh and your Greek lemon frozen yoghurt plus sinkonah is an amazing combo.

Do you have a business goal for 2020? If so, what is it?

We won a grant this year (hurrah) to invest in capital equipment which will streamline the business and create huge efficiencies. Surviving CVD19 and being able to offer employment are also high on the list.

What are you most likely doing when you are not working?

I have a 20mo small person and my non-work time is devoted to being present with her.

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