Quinine Syrup

12 ingredients
8 steps

Ingredients

  • 4 cups water
  • 1/4 cup (1 ounce/20 grams) cinchona bark, powdered (a coffee grinder does this well)
  • 3-4 cups rich simple syrup (by volume, two parts sugar to one of boiling water, stirred to dissolve)
  • 1/4 cup citric acid, also known as lemon salt
  • 3 limes, only the peeled zests
  • 3 lemons, only the peeled zests
  • 2 sour or Sevilla oranges, only the peeled zests (or peel of 1 grapefruit or pomelo)
  • 1 cup chopped lemongrass (3-4 stalks)
  • 9 whole allspice berries
  • 6 whole cardamom pods
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lavender

Directions

  1. 1
    In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully.
  2. 2
    Transfer to a carafe and chill for two days.
  3. 3
    Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker.
  4. 4
    Return to carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom.
  5. 5
    When layer seems stable, gently decant off the clearer liquid without disturbing the sediment mud.
  6. 6
    It should be about 3 cups at this point; add to this liquid an equal measure of rich simple syrup, mixing well.
  7. 7
    Funnel into a clean, cappable bottle and refrigerate.
  8. 8
    Makes roughly 6 cups or 1.5 liters.

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