Quinine Syrup

By • July 11, 2014 • 0 Comments

22 Save


Author Notes: You can buy cinchona, whole gentian root, and soft-stick cinnamon in bulk from herbal medicine retailers and other specialty herb shops. And please use a scale for measurement; it makes a difference. I've kept the quantities in metric weights because it's important to be precise. Any electronic scale will have a setting for metrics as well as U.S. weights. Jeffrey Morgenthaler

Makes 28 ounces (830 milliliters), with enough tincture left over for 2 more batches

Quinine Tincture:

  • 6 grams powdered cinchona bark (red will be more assertive, yellow is milder and less bitter)
  • 150 milliliters vodka

Aromatics:

  • 20 grams citric acid
  • 10 grams whole gentian root
  • 2 grams Ceylon soft-stick cinnamon, broken by hand into small pieces
  • 30 grams lemon peel, peeled with a vegetable peeler
  • 30 grams grapefruit peel, peeled with a vegetable peeler
  • 400 grams sugar
  • 500 milliliters water
  1. To make the tincture: Dissolve the powdered cinchona bark in the vodka. Mix well, and then strain through a paper coffee filter fitted into a strainer (or a filter cone, if you have one) and suspend over a large enough container to accommodate the final volume of vodka. This process could take up to 1 hour, so don't worry if it seems like nothing is happening. (The tincture lasts forever.)
  2. To make the aromatics: Combine all the ingredients for the aromatics in a medium saucepan. Heat over medium heat just until boiling, reduce the heat to low, and simmer, covered, for 20 minutes. Strain out the solids and let the liquid cool.
  3. Stir 1 1/2 ounces (45 milliliters) of the quinine tincture into the cooled aromatics, and then bottle. Seal tightly and store in the refrigerator for up to 2 weeks.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small