Name: Tonic Syrup
Total time: PLACEHOLDER
Ingredients: 16 ounces water; 2 tablespoons (½ ounce) cinchona bark chips; 5 (3-inch) strips lemon zest plus ½ ounce juice; 4 (2-inch) strips lime zest plus 1½ teaspoons juice; 1 lemon grass stalks, trimmed to bottom 6 inches and chopped coarse; Pinch table salt; 1 cup sugar; 2 tablespoons citric acid

Why This Recipe Works

We set out to create our own homemade tonic syrup that would rival any store-bought version and could serve as the basis for our very own Favorite Gin and Tonic. First, we gently simmered cinchona bark, lemon and lime zest and juice, and lemon grass in water for 30 minutes. Next, we added sugar and citric acid (which provides tartness and increases the syrup's shelf life), let the mixture sit overnight to extract as much flavor as possible, and then finally strained out the solids. Unlike commercially produced versions, tonic water made from our syrup has an amber color from the quinine (unless you set it under ultraviolet light, in which case the quinine will fluoresce and appear bright blue!).

Before You Begin

To make tonic water you can purchase cinchona bark chips online or in specialty spice shops; look for ¼-inch chips. You can purchase food-grade citric acid online or in grocery stores that sell canning supplies.

Instructions

Bring water, cinchona bark chips, lemon zest and juice, lime zest and juice, lemon grass, and salt to simmer in medium saucepan over medium-high heat. Reduce heat to low, cover, and cook, stirring occasionally, for 30 minutes.

Off heat, stir in sugar and citric acid until dissolved. Cover and let sit for at least 12 hours or up to 24 hours.

Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth. Strain syrup through prepared strainer, pressing on solids to extract as much syrup as possible; discard solids. (Tonic Syrup can be refrigerated in airtight container for up to 2 months. Shake gently before using.)