I believe we’ve done the work to call this the ultimate Gin and Tonic recipe.
After several attempts to make an exceptional homemade tonic syrup – including this famous recipe from Jeffrey Morgenthaler, and this one from Lottie + Doof, via Tony Cecchini and the NYTimes – Keith and I were unsatisfied. In all cases, we liked the tonic, but we didn’t love it. Our biggest complaint – we couldn’t taste the gin.
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Gin is divisive, isn’t it. Do you know anyone who’s on the fence about it? People seem to either shrivel in horror or swoon with delight at the mention of it. Those who swoon like the flavor of gin, and why? Because it’s loaded with botanicals – primarily juniper, but look at this list of other essences you might experience.
After each attempt at a homemade version, we would end up back with our favorite store-bought tonic, Fever Tree Naturally Light. It’s light, not in a phony sugar way, but in a less-sugar way – a plus as most store-bought tonics are ridiculously sweet. It’s only slightly bitter, and has a fresh citrus flavor. But it’s also understated, too much so once you’ve tried a homemade version. So it was our muse, but we hoped for something even better.
How to Make Tonic Water
We started the experiment to create our own recipe with 3 criteria:
- The syrup had to be delicious, but subtle enough to accentuate, not overpower the gin flavor.
- It had to be cold extracted because cooked citrus zest tastes, well, cooked.
- It needed to be just barely sweet and pleasantly bitter.
We decided to try 2 versions – both had the basics: cinchona bark (the natural source of quinine), and citric acid (necessary for extraction and helpful for preserving).
The first version had just citrus zest and lemongrass. The second had zest, lemongrass, and other botanicals: cardamom, lavender, allspice.
We filled our jars with filtered water, shook them daily, and allowed them to steep for 72 hours. I firmly believed that the version without the additional botanicals would prevail.
I was wrong, sort of.
Think of vanilla extract. Take in that incredible aroma and you’re tempted to take a swig. Or you were tempted before you tried it straight the first time. On it’s own, the extract is bitter and pungent. But in the proper proportion, added to a sugary or savory recipe, is matchless. Tonic syrup is like that.
You can’t try a couple of syrups straight and determine which is superior. You have to make a proper drink and try them side by side. Work, work, work!
We did our careful taste-testing and were surprised by the result. Both were excellent. Both were missing something. So we took a chance and combined the two. And, Success! Really, the BEST gin and tonic either of us had ever tasted.
What began as rivalry ended in alliance.
Bottoms up!
More Classic Cocktails
And if you’re interested in trying other delicious classic cocktails, I recommend the very herbaceous Last Word Cocktail, my Blackberry Margarita recipe, this Boulevardier Cocktail recipe, this Peach Bellini recipe, and this French 75 Cocktail!
Recipe Update: Several people asked about ingredient weights and I finally got around to weighing as I went – because really, there can be a huge difference in size from one citrus fruit to another or between stalks of lemongrass.
I’ve also increased the amount of rich simple syrup based on recommendations (looking at you, Ken Smith 🙂 ), from several people who commented on the original post – it still only comes out to be 1 1/2 teaspoons of sugar per drink and really does make for a smoother, more balanced flavor. However, if you prefer your tonic more tart / bitter, stick with the original amount of syrup: 2 cups sugar and 1 cup water.
Homemade Tonic Water for the Ultimate Gin and Tonic
Video
Ingredients
- 3 cups water (675 ml)
- ¼ cup chopped cinchona bark (1 ounce / 28 grams)
- ¼ cup citric acid (2.2 ounces / 62 grams)
- 3 limes peeled zests only (0.4 ounce / 11 grams)
- 3 lemons peeled zests only (0.5 ounce / 14 grams)
- 2 oranges peeled zests only (0.5 ounce / 14 grams)
- 3 stalks lemongrass tops and bottoms trimmed and outer leaves removed then sliced into 1/8″ to 1/4″ rounds (2.5 ounces / 71 grams)
- 4 whole allspice berries
- 3 whole green cardamom pods
- 1 tablespoon lavender
- ¼ teaspoon kosher salt
Rich Simple Syrup
- 3 cups natural cane sugar (21 ounces / 600 grams)
- 1 1/2 cups water (355 ml)
You’ll also need:
- Lime wedges
- Sparkling water
Instructions
- Combine all ingredients except rich simple syrup in a sterilized, one-quart lidded glass jar. Shake to combine. Refrigerate 72 hours, shaking occasionally, at least once per day.
- Make rich simple syrup: dissolve 3 cups sugar in 1 1/2 cups water over medium heat until sugar is completely dissolved. Allow to cool. Transfer to a container and refrigerate.
- After 72 hours, strain tonic mixture into a large glass pitcher. Strain tonic a second time, using a coffee filter or very fine cheesecloth.
- Whisk simple syrup into tonic until thoroughly combined.
- Pour tonic syrup through a funnel into storage bottles and store in the refrigerator.
For the Ultimate Gin & Tonic
- Fill a highball glass with ice. Add 1 tablespoon tonic syrup, 2 ounces gin, and 2 ounces sparkling water. Stir to combine. Serve with a lime wedge (about 1/6 of a fresh lime). To drink: squeeze the lime wedge into the drink, then drop it in. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marissa,
I’m on a mission to make my own tonic after enjoying homemade tonic in a gin and tonic in two different bars in the SF Bay area. I just finished making a batch of tonic with your recipe! It took me a week to gather all of the ingredients! I used semi-dry lavender flowers from the back yard, I hope that’s OK. In another 72 hours I plan to have a delightful gin and tonic! I can’t wait and my wife is excited to enjoy it too!
Cheers!
Jim
I love it, Jim! Let me know how it turns out…
It turned out perfect! I used the bark from the Penn Herb Co. as you suggested! So good and you can taste the gin! 5 star!
That’s fantastic, Jim! Congrats…you’re now a mixologist! 🙂
Last night I went to a restaurant/bar/lab joint in Montreal called Le Slang. The barman was a magician with his hundreds of cocktails. Hubby and I are absolute gin fans so we asked him to make us the very best gin and tonic (hubby ended up having 3 different ones!) and he used his friend’s special homemade tonic. Well…. needless to say, I am now on a mission to create my own! Having no clue what to do, I googled and found this fabulous site. I am so trying yours so I thank you!
Wow! Thanks Dale. Yes, try this! I’d love to hear what you think…
Of course I was skeptical about this, even though it was the recipe I decided was likely best of the ones I found on the wierdworldweb.
Well, now I have several bottles of Fever Tree that will be sitting about for some time to come.
Aesthetically, I’m not sure about the idea of having tonic with color to it, but that’s because of the world of artificially induced nonsenses that surrounded us. On the other hand, the taste is by far the best! I’m not sure what it means, but I have to give this recipe all five of the available stars!
That made my day, Barry! Thanks so much.
Question first, accolades following. How long, on average, does this recipe keep? I use tonic water as a natural alternative to drugs for restless leg syndrome (which, trust me, is a very real thing!). I love the flavor of tonic water on it’s own or with gin but I doubt, drinking it by myself for medicinal purposes, that I’d go through it quickly.
For anyone who’s curious, the quinine in tonic water takes care of RLS symptoms toot sweet and without any side effects that I’ve noticed. Pair that up with the beneficial and calming properties of the lavender and the other botanicals and this is quite the “tonic”. Thanks so much for the work that went into formulating this recipe!
Great question on the refrigerator life – I don’t have an exact amount of time, but the citric acid helps to preserve it. I recommend making just enough to last a month or two.
I got distracted after I mixed it up and put it in the fridge…. I wonder how it will be after 5 days in there?
I imagine it will be just fine…
Hi, I was just wondering what gin you usually use with your tonic recipe?
Hi Katrine,
We usually drink Crater Lake Gin – it’s distilled locally here in Bend, Oregon. I like it because it’s very juniper-forward. We drink Dry Fly Gin too, also very good.
Cheers!
I am anxious to try your recipe for tonic water. Is the lavender used in the recipe culinary lavender or lavender oil?
Hi Pete, culinary lavender – the dried flowers. Let me know how your tonic turns out!
Just made this. Turned out awesome!!! How long will it last other than me just drinking it all 😉
Hi Rachel, that’s great!! I don’t know the official shelf-life, but it usually takes us a few months to go through it. Keep it refrigerated (of course 🙂
I love this! Tonic is usually too sweet for me (even the nicer ones) but I enjoy the dry bitterness and additional notes in combination with a good gin. Now I’ve just got to get my hands on some cinchona bark…
OMG, you made your own tonic, how cool is that?!?! Love this post, the recipe and the drink. I love a good gin and tonic. The only part I don’t like is not being there to try it too!
Book a ticket, I’ll have a G&T waiting. 🙂
Marissa I am beginning to believe that you and Keith are kindred spirits of my wife and me. Although we have never met – it is scary sometimes when I read your writings how close they parallel things we have done, tried or want to try.
The latest example… Tonic Water! Although we never have gone to the length the two of you have to find the perfect concoction to mix with my favorite alcoholic beverage – Gin – last summer we went through multiple offerings of tonic in search of the perfect balance. Your favorite store bought tonic, Fever Tree, came in second with our household selecting “Q” tonic number one.
My favorite Gin drinks:
1) Bottle of Blue Sapphire with a cap full of Roses Lime poured in the bottle placed in the freezer for couple weeks. Served Neat (Beefeaters is a nice substitute for those who like their juniper to say HELLO with every sip)
2) One you already covered… A Vesper – so fine!
Off Ramp (sorry) Lillet! It used to be called Kina Lillet – when re-introduced in the 80s it was just Lillet Blanc because the removed the Kina (Cinchona Bark). The original Vesper called for Kina Lillet – Hmmmmm another experiment in the future?
3) Classic Gimlet (Maybe a homemade Roses Lime or Lime Simple Syrup recipe is in order for Pinch and Swirl)
4) Classic Martini (Lightly Shaken! Too many beat it up by shaking until the liquid no longer pours perfectly clear, but a cloudy haze of oxygen and melted ice spoil the drink)
5) And rounding the top 5 – A Gin Tonic!
I must admit with all of our travels to the Caribbean, I have come to like a Rum and Tonic (or as they are called in the Virgin Islands – A Dark and Tonic) better. I would love for you to try your gourmet tonic with some Mount Gay or Cruzan Rum. (Remember Dark and No Spice Crap)
If you ever decide to plow into a new libation – try aged Rums! Boy do I have a drink to share with you!
Keep up the good work!
Wow, Colo – where to begin? Yes, I’ve thought the same about you both – we need to plan a getaway sometime. And thank you for sharing your favorites – two notes: I’ve never considered rum and tonic, we’ll try that and homemade lime syrup, yes, great idea!
Fantastic! What a great experiment!
Thanks Mimi!
It is fantastic, you have great ideas! I’ll prepare for my friends, you are invited!!!
I would love that Giovanna! I miss you; I miss Italy!
I absolutely love that you made your own tonic water Marissa! So clever 😀
Thanks Lorraine. 🙂
I find that my friends are either firmly on the gin train or totally off it (in which case they are on the vodka train). Personally, GIN PLEASE. This is a super interesting experiment–and I definitely know a couple more amateur mixologists who are going to be excited to hear about it!
Thanks Eileen. If you’re mixing friends try it, I’d love to hear how it goes.