Home Made Bitter Lime / Lemon Syrup.
By Jonathan M. Forester on Aug 16, 2009 | In Cocktail Revolution, Syrups, Bitters, Tinctures, and Infusions | 2 feedbacks »
I always liked Gin and Schweppes Bitter Lemon on hot days growing up. The tart and slightly bitter mixer really kept you cool and refreshed. Here is a recipe I came up with for my own version. It's very similar, but even more refreshing.
1 liter H2O
Juice and zest of three limes
Juice and zest of two lemons
1/2 lime rind
1/2 lemon rind
8 gm fresh ginger root
4 gm crushed (not powdered) Cinchona bark
20 gm citric acid
1 gm salt
400 gm sugar (apx 2 cups)
Bring all ingredients except sugar to a boil and simmer 30 minutes. Carefully filter through a coffeee filter while hot. Should give apx 1/2 liter liquid. Put in jar and add sugar. Shake until dissolved. use syrup with seltzer water to taste. Add gin.
2 comments
Liebe Grüße aus Berlin
"Nice blog. Your blog post helped me very much, thank you. Liebe Grà ¼ ße from Berlin "
I'm not a huge fan of gin, to be honest, but making your own bitter lime/lemon syrup, now that does sound like it's a great treat. Maybe this way, I can make my own drinks at home.
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Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.