Greg & Zach have major street cred: When Zach opened up the first craft cocktail bar in Indianapolis, The Ball and Biscuit, Zach, the mixologist, starting house-making elixirs for the bar. His buddy, Greg would pour through old recipe books to come up with these pre-mixed syrups based on lost recipes of yore. Soon the best restaurants in town were lining up at the backdoor, trying to get their hands on some for their own bars. Now they bottle their fanciful line of syrups using only natural and organic ingredients. Take the Tonic Elixir, for example: Based on a recipe from the late 1800s, Greg and Zach get the quinine from Cinchona bark - the natural source, then craft it to bring out the floral nuances of the gin. We’ll be waiting at the backdoor