This recipe was good but pretty tangy. Would prefer more bitter than citrus-y next time. Original recipe from here.
Ingredients
3 cups water (675 ml)
¼ cup chopped cinchona bark (1 ounce / 28 grams)
¼ cup citric acid (2.2 ounces / 62 grams)
3 limes peeled zests only (0.4 ounce / 11 grams)
3 lemons peeled zests only (0.5 ounce / 14 grams)
2 oranges peeled zests only (0.5 ounce / 14 grams)
3 stalks lemongrass tops and bottoms trimmed and outer leaves removed then sliced into 1/8″ to 1/4″ rounds (2.5 ounces / 71 grams)
4 whole allspice berries
3 whole green cardamom pods
1 tablespoon lavender
¼ teaspoon kosher salt
Instructions
Combine all ingredients except rich simple syrup in a sterilized, one-quart lidded glass jar. Shake to combine. Refrigerate 72 hours, shaking occasionally, at least once per day.
Make rich simple syrup: dissolve 3 cups sugar in 1 1/2 cups water over medium heat until sugar is completely dissolved. Allow to cool. Transfer to a container and refrigerate.
After 72 hours, strain tonic mixture into a large glass pitcher. Strain tonic a second time, using a coffee filter or very fine cheesecloth.
Whisk simple syrup into tonic until thoroughly combined.
Pour tonic syrup through a funnel into storage bottles and store in the refrigerator.
For the Ultimate Gin & Tonic
Fill a highball glass with ice. Add 1 tablespoon tonic syrup, 2 ounces gin, and 2 ounces sparkling water. Stir to combine. Serve with a lime wedge (about 1/6 of a fresh lime). To drink: squeeze the lime wedge into the drink, then drop it in. Enjoy!
