• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

scott123

Making Tonic Water and Tonic/Quinine Syrup

79 posts in this topic

I have been known to use other than food grade chemicals for culinary purposes.  And I've done my share of quinine sulfate for medicinal reasons.

 

What is the provenance of your bottle, Leslie?  (Why one would want to drink the stuff for pleasure is an entirely different question.)

Share this post


Link to post
Share on other sites

From David Lebovitz's Blog, Homemade Tonic Water


 ... Shel

"... ya can't please everyone, so ya got to please yourself "

Share this post


Link to post
Share on other sites

I like David's blog, and he's helped me previously on trips to Paris.

 

But - this is another solution to a problem that has already been solved. A lot of work, and there is already good stuff on the market and easily available. Maybe not in France, though...


Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

My first batch. Followed this Pinch & Swirl recipe

The soaking zests and bark and spices smelled heavenly.

The end product is lovely. A little milder than I expected.

IMG_2174.png

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.