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.
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- The Seattle Times – If you’d rather drink your dessert, start with orgeat, a French almond syrup November 2016
- The Spirits Business – A Greener Cocktail Era: Exploring Sustainable Bars October 2016
- Liquor.com – 11 Hottest Cocktails to Drink in Bars Now: October 2016 October 2016