A bright, bitter, and citrus-forward tonic water made from whole ingredients including fresh lemongrass, cinchona bark, and allspice berries. This recipe has its roots in the long history of cinchona bark, the source of quinine, a powerful alkaloid long used to support the body during fever and infection, particularly malaria. Traditionally prepared as a decoction (strong herbal tea), its intensely bitter constituents were valued for their ability to reduce fever and interrupt cycles of illness.
In the 18th and 19th centuries, British officers stationed in tropical regions were given quinine regularly and began mixing it with sugar, citrus, and water to make it more palatable, eventually adding gin and shaping what we now know as the classic gin and tonic. The flavor of this homemade tonic water is thirst-quenching and citrus-forward, with fresh lemongrass bringing a bright, refreshing quality and allspice berries lending a warm, aromatic note. The bitterness is not just for flavor, but reflects the traditional role of bitter plants in supporting digestion, making this a refreshing herbal drink to enjoy on a hot summer day and a small way to connect with the long history of this remarkable plant.
Ingredients
4 cups water
1 cup fresh lemongrass, chopped
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/2 cup cut cinchona bark (¼ cup powdered cinchona bark)
1 teaspoon allspice berries
¼ teaspoon salt
¼ cup citric acid
1½ cups sugar (adjust to taste)
Directions
In a pot, combine water, lemongrass, citrus zest and juice, cinchona bark, allspice berries, salt, and citric acid.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove from heat and let cool slightly.
- Strain well. If using powdered cinchona, strain multiple times through a fine mesh, muslin cloth, or a French press until the liquid is clear.
- Return the strained liquid to the stove over low heat.
- Add sugar and stir until fully dissolved. Adjust sweetness to your preference.
Let cool completely, then transfer to a glass jar or bottle and store in the refrigerator for 2-3 weeks. Store in the freezer for up to a year.
To Use
Add ¾ oz tonic syrup to a glass and top with sparkling water. Adjust to taste and serve over ice.
Optional: garnish with fresh citrus, herbs, or a splash of your favorite spirit.
By Amber Graziano, Clinical Herbalist
Amber is a clinical herbalist and educator with over 15 years of experience in Western herbal traditions. She has taught at herbal clinics, schools, and farms across Colorado, sharing her love of plant medicine with diverse communities. As a staff instructor at Rebecca’s, she leads classes on medicine making, how to craft a home apothecary, and formulation. Her favorite part of being an herbalist is witnessing the deep healing that happens when people reconnect with the natural world and their plant allies.
Website: https://www.ambergraziano.com/