How to make homemade tonic water
How to make a delicious if complex homemade grapefruit tonic water. Full detailed recipe bellow!
I'll take you through a little of the history of gin and tonic and show you how to use chinchona to make a beautiful tonic water which I flavour with grapefruit.
Scroll down for the full recipe.
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THE RECIPE
Chinchona Bark Syrup -
20g Chinchona bark powder
750g Water (note I add extra after the infusion & straining to make this back up to 1500g again)
750g Sugar
Heat the water and chinchona bark powder to a for five minutes. Strain this mixture through a coffee filter then weigh the strained cinchona bark infusion and add water to make it back up to 750g.
Add the 750g of sugar to the cinchona bark infusion and stir to dissolve.
Lime syrup -
400g Sugar
400g Water
Zest 10 lime
Heat water and sugar to make a syrup then pour this syrup over the lime zest. Allow it to infuse and cool.
Clarified Grapefruit Juice -
750g Fresh grapefruit juice
250g Fresh grapefruit juice
2.5g Agar (0.25% of total juice)
Heat agar with the 250g juice then off the heat gradually add the cold 750g juice to the hot mix while stirring.
Set this mix to a light gel in fridge then once set freeze it completely.
Defrost the frozen grapefruit gel through a double layer of cheese cloth and collect the clarified liquid.
Tonic base -
300g Chinchona Syrup
200g Lime Syrup
150 Clarified grapefruit juice
Mix all the ingredients together.
Finished tonic with lime juice to carbonate
280g Mixxed Tonic Base (see above)
565g Water
150g Fresh squeezed lime juice
Mix just a couple of hours before serving at most, then carbonate and chill until ready to use.
Video Timestamps -
00:00 Introduction
00:29 Quinine / History
1:14 Tonic recipe
3:08 Carbonation
3:27 My Gin & Tonic