Tonic Syrup

Printemps 2015
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food and drink

BY: James Chatto

This recipe from 66 Gilead Distillery in Prince Edward County produces a red-brown syrup that keeps for three months in the fridge and can be diluted with sparkling water in a 1:4 ratio to make tonic water. Once mixed, use the tonic water within a week.

4 cups (1 L) water
2 cups (500 mL) demerara sugar
½ cup (125 mL) powdered cinchona bark
3 limes and 3 grapefruits, zested and juiced
1 cup (250 mL)freshly squeezed orange juice
1 stalk lemon grass, roughly chopped
Cheesecloth

1 In a medium saucepan, bring water and sugar to a boil until sugar dissolves.

2 Add cinchona, zests, juices and lemon grass.Bring to a boil and simmer for 1 hour to reduce to a syrup.

3 While syrup is still warm, strain it through a fine-mesh sieve lined with 4 layers of cheesecloth. Repeat with new cheesecloth for a less opaque syrup. Transfer to a bottle or jar and refrigerate.

Makes about 2½ cups (625 mL) syrup