Photography by Angie Norwood Browne
It’s almost gin and tonic weather.
4 cups water
1 cup chopped lemongrass (roughly one large stalk)
¼ cup powdered cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
¼ cup citric acid
¼ tsp Kosher salt
Combine ingredients in a medium saucepan and bring to a boil over high heat. Once mixture starts to boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and strain out solids using a strainer or chinois. You’ll need to fine-strain the mixture, as it still contains quite a bit of the cinchona bark. You can use a coffee filter and wait for an hour. Once you’re satisfied with the clarity of your mix, heat it back up on the stovetop or microwave, and then add ¾ cup of agava syrup to each cup of your hot mix. Stir until combined, and store in the attractive bottle of your choice. To assemble a gin and tonic, use ¾ ounce of syrup, 1½ ounces of gin and 2 ounces of soda water over ice.
Recipe from Jeffrey Morgenthaler “How to make your own tonic water”.
Food stylist and model Leesa Tucker.