'; Gin and Home-made Tonic Syrup

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Gin and Home-made Tonic Syrup

Gin and tonic is a great thing. You know that too. But have you been in situations when you get home in the evening, ready to whip up your favorite gin and tonic only to notice that there is no tonic water left?

What if we told you that you can make a delicious home-cooked tonic syrup? Sure, the syrup takes some time and preparation. But it also lasts forever and you always have a fancy, exotic gin and tonic on offer. The freshness of lemongrass and kaffir leaves mix with citrus notes of the zest, the spiciness of the pepper, the acidity of the fruit juices and the fragrant spices.

You only need to mix ice cubes, gin, 20 ml syrup and sparkling water together. And the best after-work drink in the world is ready.

Once you have made this stuff and liked it, you can easily cook two or three times the amount. The complex syrup is also excellent as a gift. Bottled in an airtight, sterile bottle and stored in the dark, your syrup will last a good year.

Gin and Home-made Tonic Syrup

Prep Time15 mins
Cook Time1 hr 45 mins
Resting Time12 hrs
Total Time14 hrs
Servings: 10 people

Ingredients

  • 900 ml of water
  • 500 g of sugar
  • 200 g agave syrup
  • 2 stems of lemongrass
  • 1 organic orange
  • 2 organic lemons
  • 1 organic lime
  • 2 kaffir lime leaves
  • 20 g china bark source of quinine
  • 1 tablespoon of star anise
  • 1 tablespoon of allspice
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 100 ml apple juice that is naturally cloudy
  • 1 bay leaf
  • 2 sprigs rosemary

Instructions

  • Smudge the lemongrass with the back of your knife and cut it into large pieces.
  • Peel zest from all citrus fruits. Set aside 1 lemon (this is no longer needed). Squeeze the juice from the remaining citrus fruits.
  • Bring water, apple juice, zest, juices, lemongrass, rosemary, bay leaf, lime leaves, Chinese bark, allspice, star anise, pepper and salt to a boil over high heat. Put back on medium heat and simmer for 30 minutes.
  • Transfer liquid through a fine sieve into a smaller pot. Add the sugar and agave syrup, bring to the boil again and simmer for 5 minutes on low heat.
  • Transfer syrup into sterile containers and close tightly.

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