Spiced Tonic Water Recipe

• 2 1/4 teaspoons cinchona bark powder, also known as quinine bark powder
• 4 1/2 teaspoons 100-proof vodka
• 2 cups agave nectar
• 2 1/2 cups distilled water
• 1/4 cup dried orange peel
• 1/3 cup juniper berries
• 1/4 cup Sichuan peppercorns
• 2 tablespoons cardamom pods
• 3 3/4 teaspoons citric acid
• Zest and juice from 5 1/2 limes
• Carbonated water

1. Combine cinchona bark powder and vodka in a container with a tightfitting lid; cover and let sit overnight.
2. Combine cinchona-vodka mixture and remaining ingredients in a medium saucepan, cover, and bring to a simmer (be carefulthe vodka is flammable).
3. Simmer, covered, for 30 minutes.
4. Remove from heat and let sit overnight at room temperature.
5. Strain through a fine-mesh strainer into a container with a spout.
6. Transfer syrup to a container with a tightfitting lid and refrigerate for up to 2 months.
7. Combine 1 part syrup with 6 parts carbonated water.
8. Serve immediately.

bark powder, vodka, nectar, water, juniper berries, peppercorns, cardamom pods, citric acid, limes, water

Taken from www.chowhound.com/recipes/spiced-tonic-water-28699 (may not work)