Collect the following ingredients:
- 500ml (~2c) Water
- 15g (½oz) Cinchona Bark, powdered
- 8g (¼c) Dried Lemongrass
- 55g (¼c) Citric Acid
- 1g (½tsp, ~20) Allspice Berries
- 1.3g (½tsp, ~45) Cubeb Peppers
- 300g (1½c) Cane sugar¹
- Zest and juice from:
- 1 Lemon
- 1 Lime
- 1 Orange
Simmer all ingredients on low heat for 25 minutes. Cool and strain through a sieve and if desired a second time through cheese cloth or a mesh hopping bag. Pour in a jar and refrigerate. Keeps for a month to six weeks.
For a gin and tonic add sparkling water (heavy carbonation), 30ml/1-2Tbsp tonic syrup (recipe above), and Gin to taste. If available Botanivore is highly recommended.
The official license for this recipe should be considered to be public domain, with no rights reserved.
If in the San Francisco/Oakland/Berkeley Area all ingredients except for fruit can be obtained at Lhasa Karnak