Homemade Tonic Water Food
TONIC WATER
Adapted from Bitter: A Taste of the World's Most Dangerous Flavor by Jennifer McLagan I changed up the spice mixture from what Jennifer used and tinkered (ie: customized) a few other things. Some people add a teaspoon of dried lavender to their tonic water infusing along with the allspice, and I also included some cardamom, since I like that elusive flavor in my cocktails. I used chopped chinchona bark, not powdered chinchona, which comes broken into little pieces. I've listed sources for that, as well as the citric acid, after the recipe. If you can't gather all four citrus fruits, feel free to substitute one for another, ie: 2 oranges instead of 1 grapefruit and 1 orange. Since you're using the peel, it's best to use organic or unsprayed citrus fruits. To make the simple syrup, bring 1 1/4 cup (250g) of sugar to a boil with 1 cup (250ml) of water, stirring frequently, for one minute, until the sugar is completely dissolved. To use this tonic water, mix it 1:1 (in equal parts) with sparkling water or club soda.
Provided by David
Number Of Ingredients 14
Steps:
- Pour the water into a medium-sized nonreactive saucepan. Add the zest from the grapefruit, orange, lemon, and lime. (You can remove it with a sharp vegetable peeler, in strips, or with a citrus zester.) Halve, then juice the citrus fruits and add the juice to the saucepan.
- Add the lemongrass, citric acid, chinchona bark, allspice, cardamom, star anise, salt, and black peppercorns. Bring the mixture to a boil and reduce to a simmer. Cover with a lid, leaving it slightly askew, and let it simmer gently for 15 minutes. Remove from heat, uncover, and cool to room temperature.
- Pour into a container, such as a large screw-top jar, and chill for 2 days in the refrigerator, shaking it gently a couple of times a day.
- Strain liquid through a fine mesh strainer, preferably into a large measuring cup (which will make the next step easier). Discard the spices, lemongrass, bark, and citrus peels. Strain the mixture again, this time through a strainer lined with several layers of cheesecloth, muslin, or a coffee filter. (If using a coffee filter, it'll remove most traces of the spice powder but it'll take a bit of time, so be patient.)
- Add the sugar syrup, then pour into clean bottles or screw-top jars and refrigerate until ready to use.
- To use the tonic water: Pour off the tonic water, avoiding disturbing any bark and spice sediment that might settle into the bottom of the bottle or jar, then add an equal amount of sparkling water to obtain the quantity that you need. So to make 1 cup (250ml) of tonic water, you'll use 1/2 cup (125ml) of the tonic water mixture, and 1/2 cup (125ml) sparkling water.
HOMEMADE TONIC WATER
This homemade tonic syrup makes the most delicious gin and tonics. To make a gin and tonic, use 1/2 ounce or so of tonic syrup with 2 ounces of gin and top off with several ounces of soda water. Syrup can stay refrigerated in a resealable container for about 1 month.
Provided by Lorem Ipsum
Categories Drinks Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
- Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
- Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 25.1 g
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- Stir citrus zest and sugar together in a small bowl. Store covered overnight in the fridge for flavors to soak in.
- Heat water and sugar in a small saucepan over medium heat. Stir often until melted. Remove from heat and cool completely. Stir in simple syrup. Use more or less to create desired sweetness (add about 2-3 cups of simple syrup).
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- Mix the cinchona powder with the Everclear, cover, and let sit overnight. Strain through a coffee filter fitted on your finest mesh strainer (or filter cone) into a container. It might take a while. Then strain again through a second coffee filter to really remove the fine particulate.
- Add all the ingredients to a medium saucepan. Heat over medium-high heat until it comes to a boil, reduce heat to low and simmer, covered, for 20 minutes. Strain through a mesh strainer and let cool.
- Measure out 45 ml (1 1/2 ounces) of the quinine tincture and mix into the cooled syrup. Keep the rest of the quinine tincture in an airtight container (the tincture will keep indefinitely). Store the syrup in an airtight container in the refrigerator. It should keep for at least 2 weeks.
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- Add your water, lemon zest and juice, lime zest and juice, orange zest and juice, lemongrass, citric acid, cinchona bark, allspice berries, cardamom pods and salt to a medium saucepan. Bring the mixture to a boil over high heat. Once boiling, reduce to a simmer. Cover and leave the lid askew so that steam can escape. Simmer for 15 minutes.
- Pour into a jar, cover, and chill for 2 days in the refrigerator, shaking it gently when you remember a couple of times a day.
- Strain the liquid through a fine sieve. Discard all solids. If there is any sediment left you can strain the mixture again through cheesecloth or a coffee filter but heads up: This will take a while.
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Jul 17, 2015 - How to make homemade tonic water for the perfect gin and tonic cocktail and for other libations! Jul 17, 2015 - How to make homemade tonic water for the perfect gin and tonic cocktail and for other libations! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
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From pinterest.ca
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