Name: Tamarind and Tonic
Total time: 12 h 50 min
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 ¼ ounce juice; 1 lemongrass stalk , trimmed to bottom 6 inches and chopped coarse; Pinch table salt; 1 cup sugar; 2 tablespoons citric acid; ¾ cup sugar; 5 ounces warm tap water; 2 ounces tamarind nectar; 1¼ ounces tonic syrup; ½ ounce lime juice , plus lime slice for garnishing; ¼ ounce simple syrup; 5 ounces seltzer , chilled

Tamarind and Tonic

By America's Test Kitchen

Published on November 7, 2025

Time

15 minutes, plus 12 hours 30 minutes sitting and cooling

Yield

Makes 1 zero-proof cocktail

Ingredients

Tonic Syrup

16 ounces water 2 tablespoons (½ ounce) cinchona bark chips 5 (3-inch) strips lemon zest plus ½ ounce juice4 (2-inch) strips lime zest plus ¼ ounce juice1 lemongrass stalk, trimmed to bottom 6 inches and chopped coarsePinch table salt 1 cup sugar 2 tablespoons citric acid

Simple Syrup

¾ cup sugar 5 ounces warm tap water

Tamarind and Tonic

2 ounces tamarind nectar 1¼ ounces tonic syrup ½ ounce lime juice, plus lime slice for garnishing¼ ounce simple syrup 5 ounces seltzer, chilled

Before You Begin

You will have leftover simple syrup; the rest can be refrigerated for up to 1 month for use in other cocktails; shake well before using. We prefer to make our own tonic water here using our homemade Tonic Syrup; however, you can substitute 6 ounces store-bought tonic water for the syrup and seltzer.

Instructions

for the tonic syrup

Bring 16 ounces water, 2 tablespoons (½ ounce) cinchona bark chips, 5 (3-inch) strips lemon zest, ½ ounce lemon juice, 4 (2-inch) strips lime zest, ¼ ounce lime juice, 1 trimmed and chopped lemongrass stalk, and pinch table 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 1 cup sugar and 2 tablespoons 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.)

for the simple syrup

Whisk ¾ cup sugar and 5 ounces warm tap water in bowl until sugar has dissolved. Let cool completely, about 10 minutes, before transferring to airtight container.

for the tamarind and tonic

Fill chilled highball glass halfway with ice. Add 2 ounces tamarind nectar, 1¼ ounces tonic syrup, ½ ounce lime juice, and ¼ ounce simple syrup and stir, using bar spoon, until combined. Add 5 ounces chilled seltzer and, using spoon, gently lift tamarind mixture from bottom of glass to top to combine. Top with additional ice and garnish with lime slice. Serve.