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Recipe Detail Page
Tonic Syrup
Spring 2015
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.
Makes about 2½ cups (625 mL) syrup
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
