July 01, 2015


Combine all ingredients in a large saucepan and simmer for an hour. Taste for bitterness as it goes – Since cinchona bark is very, very bitter, you have to balance the tonic with enough sugar. Allow to carbonate for another two-three days and then put in the fridge.

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  • 1 1/3 quarts sugar
  • 1 1/2 quarts water
  • 1/2 cup cinchona bark, shredded
  • 1/8 cup galangal root
  • 1/8 cup gentian root
  • 5 whole tamarinds, peeled
  • 2 whole oranges, sliced
  • 1/8 oz. citric acid
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