Tonic Syrup, historically called quinquina or calisaya, contains quinine from the cinchona tree. Originally from Peru, when quinine was discovered to ward off malaria, colonizers quickly smuggled cinchona cuttings back to Europe, India and Indonesia. The British began adding tonic syrup to gin to help disguise the bitterness, and then developed a taste for the mixture, thus leading the way for the Gin & Tonic we love today. In our Tonic Syrup recipe, finely cut bark simmered in organic cane syrup yields delicious earthy flavors and an amber color.
Want to try it?
Check out our store
- Munchies – America’s Most Environmentally Conscious Restaurant Happens to Serve Amazing Food October 2016
- Imbibe Magazine – The Interval at Long Now's Fifty-Fifty Martini (recipe by Jennifer Colliau) September 2016
- The Whiskey Wash – Whiskey Cocktail Hour: Whiskey Cocktail #37 (featuring SHF Orgeat) September 2016