Drinking The World

The other day I was playing with a recipe for home made tonic syrup. Last night I was in the mood for a batch that was a bit more herbal and spicy. So I came up with the following recipe. It's almost the same as the first, but with just a bit more of almost everything.

Batch Two
32 oz H2O
7 whole, crushed, Key Limes weighing 120 grams, just over 4 oz, juice and rinds separated.
1/2 tsp / 2 gram powdered Star Anise
3 tsp / 6 grams ground Sumac Berries
1/2 tsp Vietnamese Cassia
1/2 tsp Ceylon Cinnamon
1/4 tsp clove
1/4 cup / 50 grams Citric Acid (sometimes called Sour salt)
1 tsp / 8 grams kosher Salt
1/4 cup / 22 grams chopped Cinchona Bark (Quinine bark)

2.5 cups cane sugar

I put all the ingredients except the Key Lime rinds and the sugar in a sauce pan and brought it to boil, then simmered 20 minutes. Then I added the limes rinds and simmered 20 more minutes. I filtered the liquid hot through double coffee filters, twice. This made apx 16 oz liquid. I then added cane sugar to the hot liquid in jar, which topped off to just under 32 oz. I shook it to melt the sugar.