Ingredients:

  • 475 ml filtered water
  • 20g cut cinchona bark
  • 30g fresh lemongrass, chopped and bruised
  • 10g citric acid
  • 6g orange peel (pith removed)
  • 6g lemon peel (pith removed)
  • 4g lime peel (pith removed)
  • 1g whole allspice berries, lightly cracked
  • 400g cane sugar
  • 1g sea salt

Instructions:

  1. Combine the filtered water, cut cinchona bark, chopped lemongrass, citrus peels, allspice berries, and citric acid in a stainless steel saucepan.
  2. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover, and cook for 20 minutes to extract the quinine.
  3. Remove the pan from heat and keep it covered. Allow the botanicals to steep for 30 minutes to extract delicate citrus oils without bitterness.
  4. Strain the liquid through a fine-mesh sieve to remove large solids, then pass it through a coffee filter or nut milk bag to achieve crystal clarity.
  5. While the liquid is still warm, stir in the cane sugar and sea salt until completely dissolved. Allow to cool before bottling.