Tonic Concentrate

January 2, 2014

The articles I read on Tonic said that Cinchona Bark was hard to find, but I found a good source that had it already ground and a reasonable price, Herbal Advantage. I also purchased the citric acid from here.

Before making this I didn't know that quinine was a muscle relaxer and fever reducer. I also had no idea that gin and tonics were used to prevent malaria.

I really love being able to control the amount of sweetness I add to a drink.

Tonic Concentrate (via Lottie and Doof via Tony Cecchini and the NYTimes )

4 cups water
1/4 cup (1 ounce/20 grams) cinchona bark, powdered (you can use a coffee grinder)
1/4 cup citric acid, also known as lemon salt
3 limes, only the peeled zests
3 lemons, only the peeled zests
1 grapefruit, only the peeled zests
1 cup chopped lemongrass (3-4 stalks)
9 whole allspice berries
6 whole cardamom pods
1/4 teaspoon kosher salt
1 tablespoon lavender
3-4 cups rich simple syrup (I made mine from coconut sugar, but you can use turbinado sugar. by volume, two parts sugar to one of boiling water, stirred to dissolve)

In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully. Transfer to a carafe or jar and chill for two days. Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker. Return to the carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom. When the layer of sediment seems stable, gently decant off the clearer liquid without disturbing the sediment “mud.” It should be about 3 cups at this point (I was closer to 2 1/2); add to this liquid an equal measure of simple syrup, mixing well. Funnel into a clean, capable bottle and refrigerate. Makes roughly 6 cups or 1.5 liters.

1 comment:

  1. WOW! What a great remedy to have in the pantry.