Subj : 3/22 Nat'l Water Day - 3
To   : All
From : Dave Drum
Date : Sun Mar 20 2022 18:09:45

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Tonic Water
 Categories: Beverages, Herbs, Citrus
      Yield: 2 Cups
 
    1/8 c  Powdered chinchona bark
           Zest & juice of one orange
           Zest & juice of one lemon
           Zest & juice of one lime
    1/2 ts Allspice berries
    1/2 ts Cardamom pods
      2 c  Water
        pn Salt
  1 1/2 c  Agave syrup
           Seltzer water
 
  Put the water in a pot on high heat. Add all of fruit and
  herbs.
  
  When it comes to a boil, reduce to a simmer, and let it cook
  for about 20 minutes.
  
  Let it cool. Strain it through a paper coffee filter. (This
  takes a long time, but if you don't use the paper filter, a
  lot of the chinchona powder will stay in, and you don't want
  to get a mouthful of it; it's incredibly bitter.)
  
  Add water to bring the volume back up to two cups.
  
  You've now got the basic concentrate for tonic water. You
  can either mix the agave in now, or you can do it when you
  make a glass of tonic. It's less work to just add the syrup
  now, but the concentrate will keep longer if you don't. I
  don't mix them.
  
  To make the tonic, mix together two tablespoons of
  concentrate (more if you like it extra bitter), and about 1
  1/2 tablespoons of agave syrup. Then add one cup of seltzer
  water.
  
  You can use a basic sugar syrup instead of the agave; the
  standard bar mix simple syrup substitutes with roughly the
  same quantity. But I think that the agave is better. Agave
  has a slighly different mouthfeel than cane sugar, and I
  think that it sweetens and smooths out the tonic without
  cutting too much of the bitterness. Cane sugar to me either
  doesn't taste sweet enough, or kills the edge of the tonic.
  
  To make a killer rum&tonic, take a nice light rum or cachaca
  (Cachaca is a brazilian liquor made from sugar cane juice,
  rather than from molasses; it tastes like a mild rum with a
  bit of grassiness), and mix it, 1 part rum to 3 parts tonic,
  and serve over ice.
  
  The one problem with this recipe is that Chinchona bark is
  kind of hard to find. The most common source of it is flaky
  herbal medicine stores. But some of the really large online
  spice shops have it. I bought a bunch from a place called
  "Tenzing Momo". They definitely qualify as "flaky herbal
  medicine store", but they also carry a really good selection
  of cooking herbs and spices. Chinchona is sold by the ounce;
  one ounce is about 1/4 cup.
  
  Posted by: Mark C. Chu-Carroll
  
  From: http://scienceblogs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Baloney slices are just wiener pancakes.
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