Here is a recipe for homemade tonic syrup that’s perfect for making a gin and tonic. Aside from the cinchona, water, sugar, citric acid, and salt, feel free to modify this recipe to suit your tastes. This recipe provides the classic lime acidity with the added bitterness of grapefruit, and some supporting herbs and spices to give it a little backbone – I’m particularly fond of what the bay leaf adds.
To use it, simply add ¾ ounce of the syrup to 1½ ounces of gin. Add 2-3 ounces of club soda, top with ice, garnish with a lime wedge.
If you’re a gin and tonic fan, you’ll probably also enjoy this post where I ranked several popular tonic waters. In which case you’d just skip this recipe and cut to the chase.
Combine all ingredients except sugar and bay leaf in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes.
Strain out solids and transfer back into saucepan. The liquid’s volume should now be around 4 cups.
Add and dissolve the sugar then add bay leaf. Steep for 15 minutes.
Remove bay leaf and bottle the syrup.
Caution: Measure cinchona bark precisely. Over consumption of quinine can cause cinchonism. You won’t die, but you could experience mild symptoms such as sweating, blurred vision, impaired hearing, abdominal pain, dizziness, and nausea to name a few. More severe symptoms could include temporary deafness, temporary blindness, and abnormal heartbeat.
It is safer to use the cinchona bark as opposed to cinchona powder. If you use quinine sulfate, use extreme caution and use a very accurate scale. This recipe is not intended to be used with quinine sulfate.
This añejo smash is the perfect way to graduate from the overdone margarita. There are a number of great tequila drinks out there, and this one will satisfy both the cocktail enthusiast and those who just want a refreshing summer drink. Read more
With every spirit there is an additional layer of appreciation that comes from understanding the history and production process. Nowadays we can walk into any bar and choose from a variety of beers, wines, and spirits from locations across the globe, yet what distinguishes the interesting ones is Read more
I can recall the first time I had a cocktail that broke the mental mold of what a cocktail could be. At a time when the extent of my cocktail knowledge didn’t go beyond the 3 or 4 drinks I overheard people order, there was Read more
Perhaps it’s just my perception, but I feel that rum suffers from a lack of respect that is rivaled only by vodka. I’m not saying that it’s in any way accurate, just that they seem to be the first spirits to get thrown under the bus. Maybe it’s years of marketing campaigns from big brand rums that are better known for Read more