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- Do you know how long the Tonic syrup will keep in the fridge? Just wondering about storage life. My hubby and I love Gin & Tonics. Now I want to make your homemade tonic. So excited to try!
Hi Brenda,
I wish I could say an exact amount of time, but I honestly don’t know. We’ve had ours in the fridge for a couple of months with no problem. To help it last as long as possible, be sure you start with a very clean container and splash in a little vodka at the end to extend it even longer. Cheers!
Looks like a great recipe! Trying right now. Can I ask the reasoning behind cold maceration for the water and solid ingredients? Looking forward to the results!
Cheers,
K
Hi Kelly,
We tried cooking the ingredients a few times and the citrus always tasted ‘cooked’. So we decided to try a cold extraction and really prefer the taste. If you give it a try, let me know what you think.
Cheers!
I just made this syrup and tried it out last night. I quite like it, but several of my friends find it too sour. I will probably try it again with half the citric acid and see what happens.
You mention that the citric acid helps with the extraction and also with preservation; how did you decide on quantity? Think it’ll be ok to use half? Sugar is also a preservative, so if you start with a sterile jar, I’d expect the syrup to keep quite well. I’m pretty experienced with making and keeping different beverage syrups, and they usually keep for several months so long as you keep your container clean.
Hi Kelly – the amount of citric acid comes from several attempts at the recipe and finding the one that fits our tastes. I’d be more inclined to up the amount of simple syrup than to reduce the amount of citric acid – but, play with the recipe until it fits you. 😉 Cheers!
Have you tried Anchor Distillery’s Junipero? It is, to me, the definitive gin. your tonic syrup recipe is fantastic.
Hi Brandon – no, I haven’t. Thanks for the tip! And so glad you like the tonic..Cheers!
Oh Marissa…this stuff is heaven! I’ve been making a version of this for the last six months and I must say it makes the best G&T ever! I do like the bitter flavor profile of the cinchona so I use just a bit more and steep it in hot water (not boiling) to make a “tea” to extract the full flavor of it. Then I let it cool completely before adding the citric acid and the rest of the botanicals – I totally agree with the cold extract approach for the delicate parts!
Christopher, thank you so much!! It’s so great of you to come by to let me know. Cheers!!
Did anyone find that theirs was was a bit bitter from the citrus? I know I followed the recipe exactly but it really made us pucker last night.
Hi Joslyn – Honestly, I like a bit of pucker. I suggest more simple syrup to balance the flavor to your taste. Cheers!
Hi Marissa! Being a new food blogger, everything about your website and take on food inspires me. But especially this recipe! Do you have any idea how long it will be good for?
Hi Alyssa, and thank you! 😉 That’s a great question and I’m sorry that I don’t have an exact answer. The citric acid helps to preserve the tonic and adding a splash or two of Vodka should make it last even longer.
Hi Marissa,
I am about to make some tonic based on your recipe but I have cinchona powder and I was wondering how much to put in? I know cinchona can be dangerous if you use too much!
Hi Kate,
That’s a great question – here are a couple of online resources for buying cinchona that I’m sure could answer that more accurately than I can, http://www.milfordspice.com/ & http://www.tenzingmomo.com/
Cheers!
Hello Marissa,
Thanks for your recipe! I just made a batch and am “testing” it even now.
The aromatics are amazing – I made a control G&T with Fever Tree and there’s no comparison. For my taste, though, the syrup is too sour (I assume I’m tasting the citric acid). I added about a teaspoon of 2:1 simple syrup to my drink, and that was (to me) a big improvement.
To the folks asking about how long it keeps – I would suggest adding a splash of vodka (I added about 1/2 oz to the total quart-plus). I’ve been doing this with homemade grenadine (based on Jeffrey Morgenthaler’s recipe) and it keeps for months. I would expect the tonic syrup, with the citric acid, to keep at least as long.
Hi Stewart. I’m so glad you enjoyed the recipe and that you’ve made it your own with a bit of added sweetness. Good note on the splash of vodka. Cheers!
Hi,
I stumbled across your website in the search of gift ideas for my partner.
He is a Gin fanatic and has already been making his own tonic syrup but is just adding to store bought soda water. I wondered whether you make your own soda and whether you have done any comparisons/testing in relation to it??
Like for example do you know if the Soda Stream soda water is any good or any better than store bought. Or if there are other ways you would recommend making your own soda??
I had also seen the Perlini shaker but a friend who works in cocktails didn’t really say it was that great.
Any advice would be appreciated. I see that Soda Stream has a version that has glass bottles which I much prefer. Don’t like the PET ones they have on the cheaper machines.
Cheers
Belinda
Hi Belinda,
This is such a great question! My short answer (for our taste anyway) is, the more bubbly the better. We’ve tried many kinds and have settled on Talking Rain brand. I agree with you about glass vs. PET and I think a Soda Stream would probably work great! If you go that route, will you let me know how it is?
Cheers!
Marissa
Hey Marissa,
So, I ended up purchasing a soda syphon. (http://www.kitchenwarehouse.com.au/D-Line-Mesh-Soda-Syphon) as I just wasn’t happy with the soda stream idea. I love the old school look of these also.
Will keep you updated on how it goes – his birthday is not until 25th Nov, so will be sometime after then! 😉
Cheers
Belinda
We are definitely making a version of this recipe, thanks. I just have a question as to how much this makes? We are thinking of making bottles G&T’s for xmas and want to make our own tonic.
I love doing that, Aaron. It’s a fun gift! This recipe makes about 4 1/2 cups once you mix in the simple syrup. Cheers!
I chose this tonic recipe because Fever Tree Naturally Light Tonic Water is also my favorite off the shelf tonic water for gin and tonics. I also like that the recipe is fresh, “cold processed” and not cooked. We followed the recipe exactly and our syrup looks exactly like yours – a rich honey color. It has a WONDERFUL, REFRESHING flavor. Congrats! I’ll definitely make this again and again. I found the 1 Tablespoon to 2 oz. of sparking water to be a little strong, and I prefer 1 teaspoon or a little less to 2 oz. of sparking water. Or, for a refreshing non-gin drink, just 8 oz. of sparking water over ice with a Tablespoon of the tonic syrup (instead of my previous favorite, a wedge of lime). I made my sparking water with filtered tap water and a sodastream. This is a blue ribbon recipe! Genius!
Lynette, you made my day! Thank you. I do the very same thing, the non-gin version and love it as a weeknight ‘Mocktail’. 😉
You listed the ingredients and then said they should be combined into one mason jar. In your narrative you stated you made it two ways, so do I need more than 3 limes, 3 lemons, and 2 oranges to make one recipe or both recipes?
Hi Brian,
I tried it two different ways and ended up combining them. The combination of the two was perfect! The recipe represents that combination. So you’ll just need the one jar / one recipe. Cheers!
hi!
i’d love to try making this, but I’m looking at replacing the fresh lemongrass with dried. I’m wondering if you have any idea about proportions for that replacement.
thanks!
That’s a great question. Typically the ratio for fresh vs. dried herbs is: 1 Tbs fresh = 1 tsp dried. If you finely chop 3 trimmed stalks of lemongrass, you’ll get about 2 tablespoons of stalk, so I would guess 2 teaspoons dried. (I sound like a math teacher giving a word problem. 🙂 – Let me know how it goes! Cheers!
Would there be any difference between using cinchona powder vs. the cut bark? Have you played around with any other botanicals/flavorings like grains of paradise, black pepper, mint, etc?
I just ordered some cut bark and can’t wait to make this!
Hi Matt,
I’ve made it with both the powder and the cut bark. Honestly, I like the bark better. If you use powder, you’ll want to run it through a coffee filter a few times to minimize grit. Grains of paradise and black pepper sound interesting – I’m not sure about mint. I fear that it would overpower the other botanicals.
Let me know how it goes. Cheers!