The Story Behind The Breakfast Tonic

Among New York's more compelling architectural restoration projects is Hotel Henry, a $70 million renovation of a 19th-century insane asylum in Buffalo. The 88-key hotel opened in April 2017, and occupies a 40-acre lot adjacent to the lush Buffalo Olmsted Parks Conservatory and SUNY Buffalo State. (Why city planners initially installed a mental institution alongside university housing remains unknown.)

Hotel Henry is now home to 100 Acres, a high-ceilinged restaurant serving such crowd-pleasing items as burgers with tomato jam, fluffy ricotta pancakes, and poached eggs atop maple-cured pork loin. A greenhouse on hotel grounds provides floral arrangements and garnishes for some dishes, and will soon be expanded to encompass a potager, or kitchen garden.

There is no better way to toast enduring American enterprise than with 100 Acres' Breakfast Tonic, a gin and tonic riff perfect for morning imbibing. Infused with Edinburgh's Christmas gin and Rishi English Breakfast tea, the Breakfast Tonic is a bright, bracing start to the day.


  • 2 ounces Edinburgh's Christmas gin
  • 1 ounce fresh lemon juice
  • 1 Rishi Earl Grey tea bag
  • 6 ounces tonic water


  1. Place tea bag in a Collins glass and fill with ice
  2. Combine gin and lemon juice, and stir gently
  3. Strain into Collins glass
  4. Top with tonic water, and garnish with lemon

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Yield: 1 cocktail
Updated: 2018-05-22

The Breakfast Tonic Recipe