Cinchona Bark - 2 oz
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Cinchona Bark - 2 oz


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Originating in Mexico, our cinchona bark is an essential ingredient in making tonic concentrate for Gin Tonic.  It contains quinine, which provides bitterness for the drink.


To make your own tonic concentrate:


Tonic Concentrate


Yields about 1 pint.  Excerpted from recipe published by NY Times, Eric Asimov.


2 tablespoons cinchona bark
½ cup finely sliced lemon grass (about 3 stalks)
Zest of ½ lime, removed in long strips
Zest of ½ grapefruit, removed in long strips
3 oz. grapefruit juice
1 oz. lime juice
12 allspice berries
2 tsp citric acid
1.5 cups sugar


In a medium saucepan, combine the cinchona bark, lemon grass, with lime and grapefruit zest. Add the grapefruit and lime juices, allspice berries, and 2 cups water. Simmer, covered, for 25 minutes. Remove from heat and strain the liquid to remove the solids. Allow the mixture to rest for at least 30 minutes, then decant carefully, pouring the clear liquid off and leaving behind and discarding the grainy particulates that have settled to the bottom.  Add ¾ cup sugar and 1 tsp citric acid for each 1 cup of tonic collected. Seal in a jar and refrigerate until needed.  To mix a Gin Tonic, proceed to the instructions here.

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