Making tonic water at home and in bars became a widespread fashion in the early 2000’s. An internet search for ‘DIY tonic water’ will result in a number of recipes. Jeffrey Morgenthaler posted a recipe in 2008, (found here), which became one of the most popular. Since then, he has published a newer version in his book, The Bar Book: Elements of Cocktail Technique. I like his new version, which can be found on line here, because he separates the aromatics from the quinine. This lends itself to easy modification. My recipe for tonic syrup for use with gin differs only slightly from his.

What has become apparent over the last decade is that

Making tonic water at home is dangerous!

Tonic water is primarily carbonated water and quinine. Quinine is most famous for treating the symptoms of malaria. Mixing gin and quinine dates to the British in various malaria prone climes where soldiers used gin to make the bitter quinine more palatable. In those days, quinine was extracted from cinchona bark in a process not unlike making tea. Since World War II, quinine has been manufactured as a white powder formed into pills. You can purchase quinine pills over the internet and dissolve them to use in tonic water. This is a bad idea. It would be very easy to poison yourself and guests with too much quinine. The recipes noted above and the ones you will find on the internet will use cinchona bark as the British did.  The problem is that you can’t know how much quinine is extracted from the cinchona bark.  Many people have developed cinchonism, the symptoms of quinine poisoning, from drinking DIY tonic water.  These symptoms include flushed and sweaty skin, ringing in the ears, abdominal pain, nausea, vomiting, diarrhea, headaches, rash, high pitched hearing loss and dizziness.  Larger doses can result in deafness, blindness, somnolence, shock, cardiac arrhythmias and death.  All of these symptoms will go away when the quinine is metabolized.  Well, except the death part.

These DIY tonic waters can be delicious. The problem is the quinine.  So why not leave out the cinchona bark and, thus, the quinine.  Make the syrup but, instead of adding carbonated water, add commercial tonic water!

I had an opportunity to discuss Gin and Tonics with Jason Kosmas, Co-founder of The 86 Company, (Ford’s Gin among others), Co-founder of Employees Only and Co-author of Speak Easy. His take on tonic syrups is to include citrus, coriander and herbs – even herbal tea. Keep in mind that the base spirit you choose will lend itself to various flavors. As Jason pointed out – read the back label for flavor ideas. For syrup used in Rum and Tonics, he would add lime, pineapple, cinnamon and vanilla. (The rest of the interview centered on Gin Tonics and will be included in a future post)

These days, you are not limited to buying tonic water in 1 liter bottles. There are a number of premium tonic waters available such as Fever Tree and Q Tonic. The primary idea of making your own tonic syrup is to customize it for various drinks. These recipes will take about 15 minutes of active and 45 minutes of inactive time.

The only equipment you will need that is slightly out of the ordinary is a digital food or postage scale. Only the precise weight of ingredients ensures that your syrup will be consistent from one batch to the next.

For the Quinine Tincture:

We substitute Luxardo Bianco Bitters

For the aromatic syrup for gin or vodka and tonics:

• 20 gr. citric acid
• 10 gr. whole gentian root
• 1 gr. coriander
• 1 gr. Ceylon soft-stick cinnamon, broken into small pieces
• 30 gr. lemon peel
• 30 gr. grapefruit peel
• 400 gr. sugar
• 500 ml. water
• 2 – 3 to 4 inch sprigs of fresh lavender (optional)
• 1 1/2 oz Luxardo Bianco Bitters

1. Combine all of the ingredients, except the lavender and bitters, in a sauce pan and bring to a boil.
2. Reduce the heat, cover and simmer for 20 minutes
3. Remove from the heat, add the fresh lavender and allow to cool.
4. Strain through a fine mesh strainer.
5. Add the Luxardo Bianco Bitters and store, refrigerated, in a seal-able bottle or jar. It will keep 3-4 weeks before it turns cloudy.

For the aromatic syrup for rum and tonics:

• 20 gr. citric acid
• 10 gr. whole gentian root
• 1 gr. Star Anise
• 2 gr. Ceylon soft-stick cinnamon, broken into small pieces
• 3 Kaffir Lime leaves (Optional – available at Asian Markets)
• 10 gr. lemon peel
• 50 gr. Lime peel
• 400 gr. Turbinado sugar
• 500 ml. water
• 1 1/2 oz Luxardo Bianco Bitters

1. Combine all of the ingredients, except the bitters, in a sauce pan and bring to a boil.
2. Reduce the heat, cover and simmer for 20 minutes
3. Remove from the heat and allow to cool.
4. Strain through a fine mesh strainer.
5. Add the Luxardo Bianco Bitters and store, refrigerated, in a seal-able bottle or jar. It will keep 3-4 weeks before it turns cloudy.

Gin, Rum or Vodka Tonics

• 2 oz Spirit – either Gin, Rum or Vodka
• 2 oz. Tonic Syrup
• 6 oz. Tonic Water
• Optional dash of simple syrup for gin or vodka/demerara simple syrup for rum
• Garnish – see below

Rum & Tonic

Method #1

1. Add large ice cubes to a large, stemmed wine glass
2. Add garnishes except for any citrus peels for expressing
3. Add your Spirit of choice
4. Slowly add the Tonic Syrup followed by the tonic water.
5. Express any citrus peels and serve

Method #2

1. Fill your large wine glass with large ice and garnish
2. Add the remaining ingredients to a mixing glass with ice and stir
3. Strain into your prepared glass
4. Express any citrus peels and serve

Suggested Garnishes:

You should let your imagination run with the garnishes.

G-n-Tini

Here is a cocktail that uses Tonic Syrup directly in the drink.

• 1 1/2 oz. Fords Gin
• 1/2 oz. Dolin Sweet Vermouth
• 1/2 oz. Tonic Syrup for Gin
• Grapefruit peel for garnish

1. Stir the first three ingredients in a mixing glass with ice to chill
2. Strain into a chilled coup
3. Express the grapefruit peel over the drink and float the peel

Cheers!

Mixology Monday

It is Mixology Monday!  The theme, “Drink of Shame,”  is the invention of our host Tipicular Fixins.  We have all quaffed a few sweet, strange libations and I have imbibed my share of questionable drinks. This Month’s challenge, (now that we are real mixologists), is to create a cocktail  that elevates a drink from our misadventurous youth onto a higher plain.    I thought of resurrecting Trash Can Punch like some Frankenstein concoction, but instead I have chosen the Pina Colada.

When I was young, I spent a lot of time diving.  I would travel to islands and points south of Mexico known primarily for beautiful beaches, clear waters and unreliable postal service.  I would order a Pina Colada at practically every bar I entered.  These were occasionally amazing, but primarily consisted of some white liquid along with an unknown rum – all whirred with ice and usually sticky sweet.  I don’t remember ever ordering one in the US.

The cocktail I created, the Paradise Remembered, keeps the flavors of rum, coconut and pineapple, but I made it as a sour.  I used Kalani Coconut Liqueur, Cruzan Dark Aged Rum, fresh pineapple juice and Luxardo Maraschino Liqueur.  The result is much lighter than a Pina Colada.  The flavors are coconut and rum with the pineapple completing the combination.  The egg yolk contributes that silky mouth feel along with the appealingly luxurious, thick foam floating on top.

 Paradise Remembered

• 1 1/2 Oz. Kalani Coconut Liqueur
• 3/4 Oz. Cruzan Dark Aged Rum
• 1 oz. Fresh Pineapple Juice
• 1/2 Oz. Luxardo Maraschino Liqueur
• 1 egg yolk

1. Chill a cocktail glass with ice and water
2. Combine all ingredients in a shaker and shake without ice for 30 seconds
3. Add Ice and shake until chilled 10 – 15 seconds
4. Double strain into chilled cocktail glass.

Cheers!

It is Mixology Monday for December and it’s all about apples.  This most excellent theme is the brain child of Frederic at Cocktail Virgin Slut, this month’s host. 

Once again, we have two drinks to offer: Cider Punch and the Plymouth Old Fashioned.

Cider Punch

This drink combines apples in the form of calvados and hard cider with the flavors of ginger and cranberries.  The aroma is apples and lemon.  The taste begins with apple and a touch of sweet ginger and cranberry, finishing with musty cider.

• 1 oz. Calvados
• 1/2 oz. Ginger Liqueur
• 1/2 oz. Cranberry Syrup (see below)
• 1 oz. Chilled hard cider
• Lemon twist

1. Stir the first four ingredients in a mixing glass with ice until well chilled.
2. Strain into a chilled cocktail glass.
3. Express the lemon oils over the drink and discard the lemon.

Cranberry Syrup

This is from Chris Tunstall at abarabove.  The syrup is extremely easy.  You will need:

• 1 – 14 oz can jellied cranberry sauce
• 2/3 cup sugar
• 2/3 cup water

1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

The Plymouth Old Fashioned

A few years ago, I came across a post by Jamie Boudreau where he described his “Old Fashioned Simple Syrup.”  He uses a base liquor, sugar and bitters for the sweetener.  Playing with his idea, I have made a number of drinks with various base liquors, sugars and bitters.  For this drink I have chosen Applejack, brown sugar and black walnut bitters to use in the syrup.  It is then combined with calvados, bourbon and rum.

This is a big drink in size, strength and flavor.  The taste of apple blends with the vanilla and spice from the rum and the combined smoky notes of the rum and bourbon.  The black walnut bitters really stand out.  I initially used Fees Brothers Aztec Chocolate Bitters, but I think that Angostura Bitters with the Fees Brothers Black Walnut Bitters and Orange Bitters is better.

You can easily lighten up this drink by substituting Cruzan Dark Aged Rum for the Zaya and/or Russell’s 10 year old Bourbon for the Basil Hayden’s.

Here is the recipe:

• 1 oz. Calvados
• 1 oz. Aged rum such as Zaya 12 Year Old
• 1 oz. Aged bourbon such as Basil Hayden’s
• 1 oz. Black Walnut Syrup (See below)
• 1 bar spoon honey syrup (1 part honey dissolved in 1 part water)
• 2 dashes Fees Brothers Black Walnut Bitters
• 2 dashes Fees Brothers Orange Bitters
• 2 dashes Fees Brothers Aztec Bitters or Angostura Bitters
• Thick orange peel for garnish

1. Stir all ingredients, except the garnish, in a mixing glass with ice.
2. Strain into a chilled old fashioned glass with fresh ice – preferably a single large cube or sphere
3. Express the orange oils over the drink and float the peel.

Black Walnut Syrup

• 1/2 cup brown sugar
• 2 oz. Applejack
• 1 oz. Fees Brothers Black Walnut Bitters

1. In a small sauce pan over medium heat, dissolve the sugar in the liquid, stirring frequently.
2. Allow to cool
3. Will keep in the refrigerator for a few weeks

Thanks to Frederic at Cocktail Virgin Slut for hosting this month’s Mixology Monday.  Go check out their site and be sure to come back for the roundup of Mixology Monday XCII.

Cheers!