Home Made Tonic Syrup Batch Three

By Jonathan M. Forester on Aug 16, 2009 | In Cocktail Revolution, Syrups, Bitters, Tinctures, and Infusions | 2 feedbacks »

This is the simplest recipe, and without the extra spice it is very similar to commercial tonic, but with more oomph and unique flavor. I like this one best when you want the character of the gin to shine through.

32 oz H2O
8 whole, crushed, Key Limes weighing 145 grams, 5 oz (You can use the juice and zest of of two regular limes, but don't include the whole lime like you would with the Key Limes.)
1/4 cup / 50 grams Citric Acid (sometimes called Sour salt)
1/2 tsp / 4 grams kosher Salt
1/4 cup / 22 grams chopped Cinchona Bark (Quinine bark)

2 cups cane sugar

I put all the ingredients except the sugar in a sauce pan and brought it to boil, then simmered 40 minutes. I filtered the liquid hot through double coffee filters. 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.

Use at the same strength as the previous recipes, or to taste.

Comment from: Cyndigo [Visitor]
How long would this last, refrigerated? Thanks.
11/27/09 @ 19:13
Comment from: Jonathan M. Forester [Member] Email
Cyndigo, it all depends upon how you pack it. If you just cool it and put it into a clean jar and keep refrigerated it keeps for several months easily because of the citric acid and high sugar content. You can also heat pack it in smaller jars and it will be shelf stable for at least two years until opening and then several months in the fridge after opening. By heat packing I mean the same way you would when home canning preserves, with sterile canning jars and boiling water bath.
02/06/10 @ 10:56

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