My summer adult drink of choice is gin and tonic. I was buying a
tonic water syrup on line so I could control the syrup to seltzer
water ratio to suite my taste. Recently I ran across a recipe for
making tonic water syrup; I thought dang, I can make that, so I did.
After ordering the most important ingredient, cinchona bark, online I
got busy. I really, really, like it. The balance of flavors is spot
on. The high notes of citrus is balanced with the low notes of
allspice, a perfect blend.
Here's the step by step if you are interested.

http://www.kokoscornerblog.com/mycor...er-recipe.html
or
http://tinyurl.com/c8pskzq

Here's the recipe I used

@@@@@ Now You're Cooking! Export Format

Tonic Syrup

4 cups water
1 cup chopped lemongrass (roughly one large stalk)
1/4 cup powdered cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
1/4 cup citric acid
1/4 tsp kosher salt

Combine ingredients in a medium saucepan and bring to a boil over high
heat. Once mixture starts to boil, reduce heat to low, cover and
simmer for 20 minutes.

Remove from heat and strain out solids using a strainer or chinois.
You’ll need to fine-strain the mixture, as it still contains quite a
bit of the cinchona bark. You can use a coffee filter and wait for an
hour or more, or do as I do and run the whole mixture through a French
coffee press.

Once you’re satisfied with the clarity of your mix, heat it back up on
the stovetop or microwave, and then add ¾ cup of agave syrup to each
cup of your hot mix. Stir until combined, and store in the attractive
bottle of your choice.

You now have a syrup that you can carbonate with seltzer water; I use
my iSi soda siphon for some nicely-textured bubbles. To assemble a gin
and tonic, use ¾ ounce of syrup, 1½ ounces of gin and 2 ounces of soda
water over ice

recipe from:
http://www.jeffreymorgenthaler.com


** Exported from Now You're Cooking! v5.87 **

koko

--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

wrote:
My summer adult drink of choice is gin and tonic. I was buying a
tonic water syrup on line so I could control the syrup to seltzer
water ratio to suite my taste. Recently I ran across a recipe for
making tonic water syrup; I thought dang, I can make that, so I did.
After ordering the most important ingredient, cinchona bark, online I
got busy. I really, really, like it. The balance of flavors is spot
on. The high notes of citrus is balanced with the low notes of
allspice, a perfect blend.
Here's the step by step if you are interested.

http://www.kokoscornerblog.com/mycor...er-recipe.html
or
http://tinyurl.com/c8pskzq

Here's the recipe I used

@@@@@ Now You're Cooking! Export Format

Tonic Syrup

4 cups water
1 cup chopped lemongrass (roughly one large stalk)
1/4 cup powdered cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
1/4 cup citric acid
1/4 tsp kosher salt

Combine ingredients in a medium saucepan and bring to a boil over high
heat. Once mixture starts to boil, reduce heat to low, cover and
simmer for 20 minutes.

Remove from heat and strain out solids using a strainer or chinois.
You’ll need to fine-strain the mixture, as it still contains quite a
bit of the cinchona bark. You can use a coffee filter and wait for an
hour or more, or do as I do and run the whole mixture through a French
coffee press.

Once you’re satisfied with the clarity of your mix, heat it back up on
the stovetop or microwave, and then add ¾ cup of agave syrup to each
cup of your hot mix. Stir until combined, and store in the attractive
bottle of your choice.

You now have a syrup that you can carbonate with seltzer water; I use
my iSi soda siphon for some nicely-textured bubbles. To assemble a gin
and tonic, use ¾ ounce of syrup, 1½ ounces of gin and 2 ounces of soda
water over ice

recipe from:
http://www.jeffreymorgenthaler.com



Interesting. Thanks for posting. If you want to experiment, try using
grapefruit zest instead of orange+lime+lemon.

Bob

On Fri, 17 Aug 2012 22:21:29 -0500, zxcvbob
wrote:

wrote:
My summer adult drink of choice is gin and tonic. I was buying a
tonic water syrup on line so I could control the syrup to seltzer
water ratio to suite my taste. Recently I ran across a recipe for
making tonic water syrup; I thought dang, I can make that, so I did.
After ordering the most important ingredient, cinchona bark, online I
got busy. I really, really, like it. The balance of flavors is spot
on. The high notes of citrus is balanced with the low notes of
allspice, a perfect blend.
Here's the step by step if you are interested.

http://www.kokoscornerblog.com/mycor...er-recipe.html
or
http://tinyurl.com/c8pskzq

Here's the recipe I used

@@@@@ Now You're Cooking! Export Format

Tonic Syrup

4 cups water
1 cup chopped lemongrass (roughly one large stalk)
1/4 cup powdered cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
1/4 cup citric acid
1/4 tsp kosher salt

Combine ingredients in a medium saucepan and bring to a boil over high
heat. Once mixture starts to boil, reduce heat to low, cover and
simmer for 20 minutes.

Remove from heat and strain out solids using a strainer or chinois.
You’ll need to fine-strain the mixture, as it still contains quite a
bit of the cinchona bark. You can use a coffee filter and wait for an
hour or more, or do as I do and run the whole mixture through a French
coffee press.

Once you’re satisfied with the clarity of your mix, heat it back up on
the stovetop or microwave, and then add ¾ cup of agave syrup to each
cup of your hot mix. Stir until combined, and store in the attractive
bottle of your choice.

You now have a syrup that you can carbonate with seltzer water; I use
my iSi soda siphon for some nicely-textured bubbles. To assemble a gin
and tonic, use ¾ ounce of syrup, 1½ ounces of gin and 2 ounces of soda
water over ice

recipe from:
http://www.jeffreymorgenthaler.com



Interesting. Thanks for posting. If you want to experiment, try using
grapefruit zest instead of orange+lime+lemon.

Bob

Funny you would say that, not a few minutes ago I was having a
conversation with someone on rfc facebook about experimenting with
grapefruit.
Great minds, and all that. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com