Im here to learn how to make this after trying hydroxychloroquine. An absolute miracle drug. Took ALL my pain away. But sadly found out im allergic to sulphites, which explains ALOT!, so had to stop taking the HQC. Got really depressed then was recommended this stuff. Praying it helps cause I've lost all hope.
@@DD-uw5xg I'm sorry I don't the answer to that. As far as I can tell the best way to extract is to take whole rind and boil. Here are some great links on the subject. www.mynaturaltreatment.com/are-there-natural-alternatives-to-hydroxychloroquine/ raysolution.blogspot.com/2012/04/how-i-discovered-benefits-of-quinine.html ruclips.net/video/LBNyQx1UtjE/видео.html
@@DD-uw5xg it’s in the zest; the colored part of the peel. All citrus zest contains quinine, but grapefruit zest has the most, followed by that of the sour citrus fruits.
Revisiting this after so many years, love ya cocktaildudes, hope you both are still making cocktails haha!.. thanks for the recipe this is controversially very relevant now as was back in the malaria days, the president this pandemic and hydrocloriqiuen ... full circle back to gin and t, the british stiff upper lip against disease.
I've made this before without Cinchona bark from another recipe on utube, but to the cooled quinine mix, was added 155ml vodka and refrigerated. Had a couple tbsps.a day along with 25 mg zinc per day, which is mandatory to open the RNA cells and recuperate from c illness.
Certainly! Instead of grapefruit use a thin-skinned orange. If you have a thicker-skinned orange, be certain to use just the outer (orange) part of the peel. Cheers! Jeff
I tried this recipe, slightly modified. I used dried lemon zest, orange zest, and lemon grass. Filtered 20 hours and got 1-1/2 c of syrup. Added 1-1/2 c of simple syrup. Mixed up a drink, and the syrup is very jelly like in the drink. It looks like clear jelly in the drink. As the glass moves, the jelly waves like seaweed in water. Tastes great, not very bitter though. Did I do anything wrong?
Brilliant I love it .... We could try making the Cinchona syrup without the additional flavorings right ? Surely any additional flavorings can be added later if desired ?
Ade Fegan Hey! The quinine bitter is from the cinchona bark. Tonic Water is simply quinine and sugar in water. All of the other flavoring elements we add just broaden/deepen the flavor of the syrup. You can start with the cinchona bark and go from there. This is one process where your creativity is unlimited. Cheers! Jeff
Julian Taylor You make the Tonic Syrup with regular tap water. Once you have the flavorful Tonic Syrup you mix that with your Gin and Club Soda for your Homemade Gin &Tonic. That recipe is here: cocktaildudes.com/recipe/gin-tonic-homemade/
Hey there cocktail dudes, that looks like a great recipe. What is the shelf life of the syrup? In your opinion, what would be the shelf life of the infusion without syrup? Thanks!
poiqwepoi The shelf-life in the refrigerator is going to be a good 9+ months. The citric acid acts as the preservative. Without the sugar, it should last twice that long, at least, I would guess. Cheers!
I don't like to use citric acid and the quantity is important. It is mandatory to use it? What is its role in this recipe? For preservation, taste or something else? Can I replace it with something natural/organic? Thank you.
The Citric Acid is the preservative. You could throw in a splash of high-proof vodka (151-proof) to act as the preservative. I’ve never tried it, but it should work. Without a preservative, the syrup will mold unless you’re super-obsessive about sterilizing your bottle. Good Luck & Cheers! Jeff
@@cocktaildudes Thanks a lot guys. These days I will try your recipe and I will come back with feedback. I'll try to sterilize the bottle and after that on bain-marie.
Hi Sam, Thanks for your question. There are 3 reasons we don't add the sugar initially. First, doing so makes just too great a mass of liquid and material to deal with using the pots/strainers/coffee filters we have. Adding such a mass of sugar and water initially overwhelms us. Second, we strive for uniformity in our tonic syrup each time we make it. Sometimes the liquid yields 3-cups; sometimes 3-1/2 - depending on the strength of the boil and such - so we aim to match the amount of the rich simple syrup exactly with the amount of our bitter liquid component. And lastly, over-boiling sugared water will cause the sucrose (the sweetener in granulated/table sugar - made from sugar cane or sugar beets) to break-up/separate into the glucose and fructose elements. Though point three is not a major issue for us, we've been told that having the sugars separated will cause a more rapid spike in one's blood sugar (potentially problematic in diabetics) from the glucose component. (Fructose is metabolized by the liver and not dependent on insulin). If you try making it both ways, certainly let us know how the batches differ and which you prefer. We'd be most interested! Thanks & Cheers! Jeff & Phil
Our Tonic Syrup recipes have a deeper and more complex taste than tonic waters. I do not know the recipe for the bottled tonic waters, but I imagine it’s carbonated water, sugar, and powdered quinine from a chemical company. Cheers!
@@cocktaildudes hello! Thank you for your answers! But in my country, I cant buy the cinchona bark, do you have any idea which ingredients can replace cinchona bark? Can have the same flavor
Stas Bic 4-1/2 cups Water. The recipe is detailed at the end of the video and is always available in printable form on our web-site: cocktaildudes.com/recipe/asian-tonic-syrup/ Cheers! Jeff
You can. I would make a strong honey syrup (2 parts honey + 1 part water) as you need some volume of water to tame the flavors. You’ll have to figure the amount of honey syrup to add by adding it to taste. I imagine it will be a slightly higher amount as to the amount of simple syrup. Good Luck and let us know what you find out! Cheers! Jeff
@@Chungustav that's awesome. And maybe you know this already but everyone should be careful making this stuff. It's a powerful medicine with potential side effects at therapeutic dosage. I researched all into it etc. I'm making a few batches to keep in the fridge and would only use it as a last resort if there were no other treatment options.
@@DevRed1991 What brands are good? I stumbled across this information on cinchona yesterday. Amazon doesn't really have any bark, so I considered getting El Guapo Tonic Syrup. Are there any websites that have the bark that are legit? Thanks!
this is called the "fever tree?" okay still waiting for you to get to the point. No, not gonna get chcona bark! Thought you were talking about the readily available grapefruit source. Useless..If I want to order something Ill just order the bitters and save the work.
William Baker The commercial Tonic Syrups we've tried have a bit of an amber color to them. If you mean Tonic Water, that's simple as it's simply water, sugar, and quinine powder. I'm not familiar with any truly clear "Syrups." If so, perhaps they use chemical quinine powder. We use the actual cinchona bark (the original source of quinine) which adds a bit of caramel to the color. That would be my guess. We have a Grapefruit Tonic Syrup recipe which is wonderful. We just filmed a Tart Cherry Tonic Syrup video. I'm editing that now and it should be up in a day or two. It is amazing. Cheers! Jeff
Hahaha! Yeah, it’s different than what we see on the grocery store shelves today! This is old-school, Lynn. To make what you see in the Tonic Water bottles you see today, just get powdered quinine (from a reputable chemical company) and mix it in water with some sugar and carbonate. Let me just say, it pales in comparison to the flavors in this syrup. Cheers!
Why the sugar..at all? Why not a sweetener? I'm a diabetic and changed to ketogenic diet. Put the insulin needles away 3 day later. Never going back to The White Death (sugar/carbs) again. Hope this recipe will work just as well with stevia. I KNOW that it is only 1.5 tsp of sugar per drink, but those 1.5 tsp is ALL the sugar your blood can tolerate before the pancreas have to step in an convert the excess to fat. Fortunately, gin, vodka, whisky ++ has no carbs :-)
Hey Amstein, We add sugar to the syrup so that we don't have to add it to the drink when building the cocktail. It needs some sort of sweetness to make it palatable alongside the booze and bitter. We have no experience with stevia aside from grabbing a leaf from the herb garden as we swing by it on the lawn mower. I would probably tackle the dilemma by making a test batch of the tonic syrup and adding a handful of stevia leaves to the pot just after it is brought off of the heat I would stir it in and allow it to come to room temperature, then strain everything. Its sweetness packs a punch, so I would start low and work my way up. The good thing about doing it this way is that you can taste the cooling syrup and add more leaves if necessary. Alternately, you can make the syrup without any sweetener whatsoever, and add your stevia - to taste - as you mix up the cocktail. Let me know what you find out. Good Luck & Cheers! Jeff
Do you really have stevia (Stevia rebaudiana) in your garden..?! Imported and planted, I assume.. I have just order 150 g cinchona bark from greece (9,- USD, free S/H). I will use stevia powder extract (98% pure steviocides) and start testing :-)
That sounds great! Let us know how it turns out. We buy 1 Stevia plant from our local nursery every summer and plop it in the cocktail herb garden with plans of using it in syrups. Alas, every season it withers away with the frost without our having gotten around to playing with it. Yes, it is Stevia rebaudiana. Perhaps this year... Cheers & Good Luck!
Uh hum....Brits sent their navy around the world. At the time of British Imperialism’s heyday, Her Navy was superior to any other nations many time s over. Its been suggested perhaps it where Yanks got idea to have oversized military post revolution v King.
Little did you know....this would save lives in 2020.
Boy did the good Lord use you ahead of time! God Bless!
Im here to learn how to make this after trying hydroxychloroquine. An absolute miracle drug. Took ALL my pain away. But sadly found out im allergic to sulphites, which explains ALOT!, so had to stop taking the HQC. Got really depressed then was recommended this stuff. Praying it helps cause I've lost all hope.
So did it help????
Did it help?
This is by far the best video of how to make tonic syrup. Thank you Cocktaildudes!!
Grapefruit rind has quinine as well
Curious is it the whole grapefruit rind with the white part or the zest that contains the quinine?
@@DD-uw5xg I'm sorry I don't the answer to that. As far as I can tell the best way to extract is to take whole rind and boil. Here are some great links on the subject.
www.mynaturaltreatment.com/are-there-natural-alternatives-to-hydroxychloroquine/
raysolution.blogspot.com/2012/04/how-i-discovered-benefits-of-quinine.html
ruclips.net/video/LBNyQx1UtjE/видео.html
@@DD-uw5xg it’s in the zest; the colored part of the peel. All citrus zest contains quinine, but grapefruit zest has the most, followed by that of the sour citrus fruits.
@@DD-uw5xg Should be the whole rind with the white part, and including the zest as well. God Bless
Just using grapefruit rinds makes quinine as well.
Revisiting this after so many years, love ya cocktaildudes, hope you both are still making cocktails haha!.. thanks for the recipe this is controversially very relevant now as was back in the malaria days, the president this pandemic and hydrocloriqiuen ... full circle back to gin and t, the british stiff upper lip against disease.
I've made this before without Cinchona bark from another recipe on utube, but to the cooled quinine mix, was added 155ml vodka and refrigerated. Had a couple tbsps.a day along with 25 mg zinc per day, which is mandatory to open the RNA cells and recuperate from c illness.
Fantastic video! Can't wait to make a batch.
It's like I'm watching a young Penn and Teller.
Great video guys ! Loved this ! I will try your recipe ! Thanks much !
Drink 4 to 6 oz of Tonic water a day with a zinc supplement. Be healthy!
I cannot have the grapefruit. Is there a replacement for it, such as increasing the amount of lime and lemon? Or may oranges be subbed? Thank you.
Certainly! Instead of grapefruit use a thin-skinned orange. If you have a thicker-skinned orange, be certain to use just the outer (orange) part of the peel. Cheers! Jeff
What would be a dosage per day for the syrup?
Good video guys, thanks!!!
Once I took a Martini drink on a restaurant in southern India, and they did it with coconut juice.
Hi! Is this a safe measure of chichona in regards of not getting the quinine illness chinchonism?
Gin also contains turpin...
Oh, wow!
I tried this recipe, slightly modified. I used dried lemon zest, orange zest, and lemon grass. Filtered 20 hours and got 1-1/2 c of syrup. Added 1-1/2 c of simple syrup. Mixed up a drink, and the syrup is very jelly like in the drink. It looks like clear jelly in the drink. As the glass moves, the jelly waves like seaweed in water. Tastes great, not very bitter though. Did I do anything wrong?
Thank you 👍👍👍
What other Native tree bark containing Quinine are there for each country I wonder?
Brilliant I love it ....
We could try making the Cinchona syrup without the additional flavorings right ?
Surely any additional flavorings can be added later if desired ?
Ade Fegan Hey! The quinine bitter is from the cinchona bark. Tonic Water is simply quinine and sugar in water. All of the other flavoring elements we add just broaden/deepen the flavor of the syrup. You can start with the cinchona bark and go from there. This is one process where your creativity is unlimited. Cheers! Jeff
@@cocktaildudes how much can I use a day of the sirup without getting sick ? Blessings from Danmark 😊
Have you had it tested for quinine
Dosage of syrup?
Did you mention where you could buy the quinine?
Hi!
We get our cinchona bark at Amazon.com. Cheers! Jeff
Tonic water has 8% quinine. Check with your Doctor if you have heart problem.
A- Ma -Zing !!!!!!
looks great. do you add it to carbonated water to make tonic water?
Julian Taylor You make the Tonic Syrup with regular tap water. Once you have the flavorful Tonic Syrup you mix that with your Gin and Club Soda for your Homemade Gin &Tonic. That recipe is here: cocktaildudes.com/recipe/gin-tonic-homemade/
Hey there cocktail dudes, that looks like a great recipe. What is the shelf life of the syrup? In your opinion, what would be the shelf life of the infusion without syrup? Thanks!
poiqwepoi The shelf-life in the refrigerator is going to be a good 9+ months. The citric acid acts as the preservative. Without the sugar, it should last twice that long, at least, I would guess. Cheers!
@@cocktaildudes Thanks, preparing my extract this weekend!
I don't like to use citric acid and the quantity is important. It is mandatory to use it? What is its role in this recipe? For preservation, taste or something else? Can I replace it with something natural/organic? Thank you.
The Citric Acid is the preservative. You could throw in a splash of high-proof vodka (151-proof) to act as the preservative. I’ve never tried it, but it should work. Without a preservative, the syrup will mold unless you’re super-obsessive about sterilizing your bottle. Good Luck & Cheers! Jeff
@@cocktaildudes Thanks a lot guys. These days I will try your recipe and I will come back with feedback. I'll try to sterilize the bottle and after that on bain-marie.
what ratio water to syrup to make a soda?
Why do you not put the sugar in the initial mixture? Does it prevent the syrup from getting bitter?
Hi Sam,
Thanks for your question. There are 3 reasons we don't add the sugar initially. First, doing so makes just too great a mass of liquid and material to deal with using the pots/strainers/coffee filters we have. Adding such a mass of sugar and water initially overwhelms us. Second, we strive for uniformity in our tonic syrup each time we make it. Sometimes the liquid yields 3-cups; sometimes 3-1/2 - depending on the strength of the boil and such - so we aim to match the amount of the rich simple syrup exactly with the amount of our bitter liquid component. And lastly, over-boiling sugared water will cause the sucrose (the sweetener in granulated/table sugar - made from sugar cane or sugar beets) to break-up/separate into the glucose and fructose elements. Though point three is not a major issue for us, we've been told that having the sugars separated will cause a more rapid spike in one's blood sugar (potentially problematic in diabetics) from the glucose component. (Fructose is metabolized by the liver and not dependent on insulin). If you try making it both ways, certainly let us know how the batches differ and which you prefer. We'd be most interested! Thanks & Cheers! Jeff & Phil
Sam Halhuli b.
getting it through the coffee filter is much less of a problem without the sugar
The powder you saw added was the citric acid. My question would be where do you find citric acid in a powder like that???
Great vedio❣️. Ahm have a question, What preservatives did you use the cyrup/tonic?
The citric acid is the preservative. Cheers!
Sugar is a preservative.
If I have malaria, would I need to use use twice as much? I mean, one G&T to cure the ailment, and another just to enjoy.
Fuck I drank 2 litres of gin and about 6 litres of tonic in the last two days,i must be malaria free!
can you make one and sell it to me???
Is it the recipe to make the same taste like Indian Fever tree~ or do you know how to make like them ?☺️
Our Tonic Syrup recipes have a deeper and more complex taste than tonic waters. I do not know the recipe for the bottled tonic waters, but I imagine it’s carbonated water, sugar, and powdered quinine from a chemical company.
Cheers!
@@cocktaildudes hello! Thank you for your answers! But in my country, I cant buy the cinchona bark, do you have any idea which ingredients can replace cinchona bark? Can have the same flavor
A better one
Why citric acid???
Citric Acid acts as a preservative to prolong the shelf life of the syrup and keep the sugary mixture from developing mold.
how much water you guys use?
Stas Bic 4-1/2 cups Water. The recipe is detailed at the end of the video and is always available in printable form on our web-site: cocktaildudes.com/recipe/asian-tonic-syrup/
Cheers!
Jeff
can you add honey instead of sugar?
You can. I would make a strong honey syrup (2 parts honey + 1 part water) as you need some volume of water to tame the flavors. You’ll have to figure the amount of honey syrup to add by adding it to taste. I imagine it will be a slightly higher amount as to the amount of simple syrup. Good Luck and let us know what you find out!
Cheers! Jeff
@@cocktaildudes Thank you for your reply. That's alot of honey if I understand the directions
Who here got their cinchona order in time bfore it was all gone?
Mine arrived today
@@Chungustav that's awesome. And maybe you know this already but everyone should be careful making this stuff. It's a powerful medicine with potential side effects at therapeutic dosage. I researched all into it etc. I'm making a few batches to keep in the fridge and would only use it as a last resort if there were no other treatment options.
@@DevRed1991 What brands are good? I stumbled across this information on cinchona yesterday. Amazon doesn't really have any bark, so I considered getting El Guapo Tonic Syrup. Are there any websites that have the bark that are legit? Thanks!
a spoonful of sugar . i always thought it was for that illegal drink that is poured over a sugar cube absinth
this is called the "fever tree?" okay still waiting for you to get to the point. No, not gonna get chcona bark! Thought you were talking about the readily available grapefruit source. Useless..If I want to order something Ill just order the bitters and save the work.
I mean... are you suggesting their recipe is not healthier than just boiling grapefruit and lemons?
How do the companies make the liquid clear
William Baker
The commercial Tonic Syrups we've tried have a bit of an amber color to them. If you mean Tonic Water, that's simple as it's simply water, sugar, and quinine powder. I'm not familiar with any truly clear "Syrups." If so, perhaps they use chemical quinine powder. We use the actual cinchona bark (the original source of quinine) which adds a bit of caramel to the color. That would be my guess. We have a Grapefruit Tonic Syrup recipe which is wonderful. We just filmed a Tart Cherry Tonic Syrup video. I'm editing that now and it should be up in a day or two. It is amazing. Cheers! Jeff
cocktaildudes thanks, yes, sorry i was talking about the tonic water
How much sugar syrup would you use for how much soda water ?
nahtanojnamar it's just to distillate the tonic water before adding the sugar. The steam of the water tonic will come out clear from the distiller
That looked bad. What if you want it to be clear? Then what bros?
Hahaha! Yeah, it’s different than what we see on the grocery store shelves today! This is old-school, Lynn. To make what you see in the Tonic Water bottles you see today, just get powdered quinine (from a reputable chemical company) and mix it in water with some sugar and carbonate. Let me just say, it pales in comparison to the flavors in this syrup. Cheers!
Why the sugar..at all? Why not a sweetener? I'm a diabetic and changed to ketogenic diet. Put the insulin needles away 3 day later. Never going back to The White Death (sugar/carbs) again. Hope this recipe will work just as well with stevia. I KNOW that it is only 1.5 tsp of sugar per drink, but those 1.5 tsp is ALL the sugar your blood can tolerate before the pancreas have to step in an convert the excess to fat. Fortunately, gin, vodka, whisky ++ has no carbs :-)
Hey Amstein, We add sugar to the syrup so that we don't have to add it to the drink when building the cocktail. It needs some sort of sweetness to make it palatable alongside the booze and bitter. We have no experience with stevia aside from grabbing a leaf from the herb garden as we swing by it on the lawn mower. I would probably tackle the dilemma by making a test batch of the tonic syrup and adding a handful of stevia leaves to the pot just after it is brought off of the heat I would stir it in and allow it to come to room temperature, then strain everything. Its sweetness packs a punch, so I would start low and work my way up. The good thing about doing it this way is that you can taste the cooling syrup and add more leaves if necessary. Alternately, you can make the syrup without any sweetener whatsoever, and add your stevia - to taste - as you mix up the cocktail. Let me know what you find out. Good Luck & Cheers! Jeff
Do you really have stevia (Stevia rebaudiana) in your garden..?! Imported and planted, I assume..
I have just order 150 g cinchona bark from greece (9,- USD, free S/H). I will use stevia powder extract (98% pure steviocides) and start testing :-)
That sounds great! Let us know how it turns out. We buy 1 Stevia plant from our local nursery every summer and plop it in the cocktail herb garden with plans of using it in syrups. Alas, every season it withers away with the frost without our having gotten around to playing with it. Yes, it is Stevia rebaudiana. Perhaps this year... Cheers & Good Luck!
I cut all the real and false sugar out of my life a month and a half ago. Never felt better. Good for you! :)
Sugar is healthy
damnn, too much sugar!! but thanks for the work!
Uh hum....Brits sent their navy around the world. At the time of British Imperialism’s heyday, Her Navy was superior to any other nations many time s over. Its been suggested perhaps it where Yanks got idea to have oversized military post revolution v King.