Spiced Tonic Water Recipe

For the syrup:

Combine cinchona bark powder and vodka in a container with a tightfitting lid; cover and let sit overnight.

Combine cinchona-vodka mixture and remaining ingredients in a medium saucepan, cover, and bring to a simmer (be careful—the vodka is flammable). Simmer, covered, for 30 minutes. Remove from heat and let sit overnight at room temperature.

Strain through a fine-mesh strainer into a container with a spout. Transfer syrup to a container with a tightfitting lid and refrigerate for up to 2 months.

For the tonic water:

Combine 1 part syrup with 6 parts carbonated water. Serve immediately.

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