Ingredients

• 975ml Water

• 600g Natural cane sugar

• 28g Cinchona bark (chopped or powdered)

• 62g Citric acid (powdered)

• 14g Grated lemon zest

• 28g Grated orange zest

• 25g Grated ginger

• 3 Lemongrass stalks (tops and bottoms trimmed and outer leaves removed then sliced into 1/8″ to 1/4″ rounds (71 grams))

• 4 Whole allspice berries

• 3 Whole green cardamom pods

• ¼ tsp. kosher salt

Equipment

• Medium saucepan

• Sterilised container

• Sterilised 1 quart lidded-jar

• Large glass pitcher

• Strain

• Coffee filter or fine cheesecloth

• Whisk

• Funnel

• Sterilised bottle

Method

• First make a rich simple syrup by dissolving the natural cane sugar in 300ml of water on a medium heat.

• Once the sugar is fully dissolved, allow to cool and refrigerate in a sterile container.

• Combine the remaining 675ml of water with all other listed ingredients in a sterilised, one quart (946ml) lidded glass jar and shake vigorously.

• Refrigerate for 72 hours, shaking the jar at least once per day.

• Strain the tonic mixture into a large glass pitcher.

• Strain the tonic a second time, using a coffee filter or very fine cheesecloth to remove all of the powdered cinchona bark which will spoil the syrup.

• Whisk the pre-made simple syrup into the tonic until thoroughly combined.

• Funnel the finished tonic syrup into sterile bottles and store at fridge temperature.