5 dl water (2 cup)
25 g chinchona bark
30 g citric acid
3 limes peeled zests only
2 lemons peeled zests only
2 oranges peeled zests only
1 grapefruits peeled zests only
3 stalks lemongrass
4 whole green cardamon pods
4 whole all spice berries
A pinch of sea salt / kosher salt
3 dl water (1,25 cup)
225 gr sugar (Muscovado or white)
175 gr natural cane sugar
Making the infusion:
Peel the citrus fruits ﬁne and be careful not to get any of the white with the peels. Cut the peels into as thin strips as possible. Chop lemongrass stalks into 1 cm pieces.
Combine all ingredients except rich syrup in a glass jar. Stir to combine. Refrigerate for 3-4 days and stir at least once a day.
Making the syrup:
Dissolve the sugar in the water while stirring until the sugar is completely dissolved.
Let the syrup cool to room temperature.
Combine the rich syrup with the infusion and make sure the tonic is properly mixed.
Put the tonic syrup through a funnel and store the tonic syrup in the refrigerator.
Gin and Tonic (1 drink):
1-2 cl Tonic syrup
5 cl Gin
12 cl well carbonated water
1 Lemon slice