Gin and Fresh Tonics

by sylvan

Inspired by an old Alcademics post and some recent warm weather, I set about perfecting a recipe for a gin and tonic that uses fresh cinchona bark and fruit juice, rather than tonic water.

Brown gin and tonic cocktail

Gin and Tonic

  • 1/8 tsp finely powdered cinchona bark
  • 1 1/2 dry gin (Beefeater, Junipero recommended)

Mix these two and wait at least 2 minutes, but not more than 5.

  • 1/2 oz fresh lime juice
  • 1/2 oz fresh lemon juice
  • 3/4  simple syrup
  • 1 dash Angostura bitters (optional)

Stir, add ice and top with soda water ~4 oz

These “brown g and t’s” are actually quite refreshing. The taste is different than, say, Schweppes and there’s a barky character that I quite like. Feel free to up the citrus or reduce the syrup, especially when using different gins, I find there’s a bit of leeway there.

The cinchona powder? Well, I picked mine up in person at Tenzing Momo in Seattle, but other health food stores/natural medicine outlets do carry it, on and offline.

Further reading:

Cinchona (pronounced ‘sin-koh-na’) is also known as Jesuit’s bark and quinine bark among other names.’s_bark

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