Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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Home Made Tonic Syrup Batch Two
By Jonathan M. Forester on Aug 3, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes), Syrups, Bitters, Tinctures, and Infusions
The other day I was playing with a recipe for home made tonic syrup. Last night I was in the mood for a batch that was a bit more herbal and spicy. So I came up with the following recipe. It's almost the same as the first, but with just a bit more of almost everything.
Batch Two
32 oz H2O
7 whole, crushed, Key Limes weighing 120 grams, just over 4 oz, juice and rinds separated.
1/2 tsp / 2 gram powdered Star Anise
3 tsp / 6 grams ground Sumac Berries
1/2 tsp Vietnamese Cassia
1/2 tsp Ceylon Cinnamon
1/4 tsp clove
1/4 cup / 50 grams Citric Acid (sometimes called Sour salt)
1 tsp / 8 grams kosher Salt
1/4 cup / 22 grams chopped Cinchona Bark (Quinine bark)
2.5 cups cane sugar
I put all the ingredients except the Key Lime rinds and the sugar in a sauce pan and brought it to boil, then simmered 20 minutes. Then I added the limes rinds and simmered 20 more minutes. I filtered the liquid hot through double coffee filters, twice. This made apx 16 oz liquid. I then added cane sugar to the hot liquid in jar, which topped off to just under 32 oz. I shook it to melt the sugar.
