Quinine Syrup

• 4 cups water
• 1/4 cup (1 ounce/20 grams) cinchona bark, powdered (a coffee grinder does this well)
• 3-4 cups rich simple syrup (by volume, two parts sugar to one of boiling water, stirred to dissolve)
• 1/4 cup citric acid, also known as lemon salt
• 3 limes, only the peeled zests
• 3 lemons, only the peeled zests
• 2 sour or Sevilla oranges, only the peeled zests (or peel of 1 grapefruit or pomelo)
• 1 cup chopped lemongrass (3-4 stalks)
• 9 whole allspice berries
• 6 whole cardamom pods
• 1/4 teaspoon kosher salt
• 1 tablespoon lavender

1. In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully.
2. Transfer to a carafe and chill for two days.
3. Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker.
4. Return to carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom.
5. When layer seems stable, gently decant off the clearer liquid without disturbing the sediment mud.
6. It should be about 3 cups at this point; add to this liquid an equal measure of rich simple syrup, mixing well.
7. Funnel into a clean, cappable bottle and refrigerate.
8. Makes roughly 6 cups or 1.5 liters.

water, cinchona bark, rich simple syrup, citric acid, lemons, sour, berries, cardamom pods, kosher salt, lavender

Taken from cooking.nytimes.com/recipes/1015309 (may not work)