How to Make Your Own Tonic Syrup | Starter Guide

How to Make Your Own Tonic Syrup | Starter Guide

Dermott Dowling

The BeerCo DIY Tonic Syrup: Starter Guide

Craft your own authentic, amber-hued tonic syrup at home using the legendary Red Cinchona Bark.

Ingredients

  • 500ml Water

  • 15g BeerCo Red Cinchona Bark (chopped/crushed)

  • 15g Citric Acid (provides the "zing" and acts as a preservative)

  • 1 stalk Fresh Lemongrass (chopped roughly)

  • Zest of 3 Citrus Fruits (we recommend 1 Lime, 1 Lemon, and 1 Orange—avoid the white pith!)

  • 500g Sugar (Caster sugar for a clean taste, or Cane sugar for more depth)

  • Optional: 3-4 Allspice berries or 2 Cardamom pods for a spiced botanical profile.

Instructions

1. The Botanical Infusion

In a medium saucepan, combine the water, Cinchona bark, citric acid, lemongrass, and citrus zest. If using optional spices, add them now. Bring the mixture to a boil, then immediately reduce to a low simmer. Cover and let it gently simmer for 20 minutes.

2. The Steep

Remove from heat and let the mixture sit, covered, for at least 1 hour (or up to overnight in the fridge for a deeper, more tannic extraction).

3. The Double-Filter (Crucial Step!)

Strain the liquid through a fine-mesh sieve to remove the large bark pieces and zest. For a professional finish, perform a second strain through a coffee filter or a triple-layered muslin cloth.

Note: Red Cinchona can leave a fine "dust." Filtering ensures your G&T is clear and crisp, not "muddy."

4. Sweeten & Store

Return the filtered liquid to a clean pot and add the sugar. Stir over low heat just until the sugar is fully dissolved (do not boil). Once dissolved, remove from heat and let cool. Pour into a sterilized glass bottle.

Shelf Life: Keep refrigerated. Thanks to the citric acid and sugar, it will last up to 4–6 weeks.

How to Serve: The Perfect Craft G&T

Because this is a concentrate, a little goes a long way.

  1. Fill a highball glass with plenty of ice.

  2. Add 30ml of your DIY Tonic Syrup.

  3. Add 45ml of your favorite Gin (or Vodka).

  4. Top with 100–120ml of chilled Soda Water (Sparkling Water).

  5. Garnish with a fresh lime wheel and a sprig of rosemary.

Safety & Pro-Tips

  • Precision Matters: Always weigh your Cinchona bark on a digital scale. Quinine is a powerful alkaloid; sticking to the recipe ensures a balanced bitterness that is safe and delicious.

  • The "Pink" Hue: Don't be surprised by the color! This recipe will produce a beautiful, sunset-orange or pinkish syrup—this is the hallmark of real Cinchona succirubra.

  • Distiller’s Note: If you are using this bark in a gin basket or maceration for distilling, start with 1–2g per liter of finished spirit and adjust to taste in future batches.