What is tonic? Like its partner gin, tonic can be a blend of many different things, depending on the recipe, which is generally proprietary. But, also like gin (which, no matter what other ingredients, must begin with juniper berries), tonic must start with quinine, which is derived from the bark of the cinchona tree of South America.
Ingredients
- 2 tablespoons cinchona bark flakes (see note)
- ½ cup finely sliced lemon grass (about 3 stalks)
- Zest of 1/2 lime, removed in long strips
- Zest of 1/2 grapefruit, removed in long strips
- 3 ounces grapefruit juice
- 1 ounce lime juice
- 12 allspice berries
- Citric acid (also known as lemon salt)
- Sugar
About 1 pint
Preparation
- In a medium saucepan, combine cinchona bark, lemon grass, lime zest and grapefruit zest. Add grapefruit juice, lime juice, allspice berries and 2 cups water. Simmer, covered, for 25 minutes. Remove from heat and pass through a fine strainer lined with muslin or cheesecloth into a bowl. Allow mixture to rest for at least 30 minutes, then carefully pour off liquid, leaving behind and discarding grainy particulates that have settled at bottom of bowl.
- For each cup of the resulting tonic water, add 3/4 cup of sugar and 1 teaspoon citric acid. Cover and refrigerate until used.
- Cinchona bark flakes are available from Kalustyan’s, (800) 352-3451, kalustyans.com.
Dining and Cooking