Tonic Syrup

• 2 tablespoons cinchona bark flakes (see note)
• 1/2 cup finely sliced lemon grass (about 3 stalks)
• Zest of 1/2 lime, removed in long strips
• Zest of 1/2 grapefruit, removed in long strips
• 3 ounces grapefruit juice
• 1 ounce lime juice
• 12 allspice berries
• Citric acid (also known as lemon salt)
• Sugar

1. In a medium saucepan, combine cinchona bark, lemon grass, lime zest and grapefruit zest.
2. Add grapefruit juice, lime juice, allspice berries and 2 cups water.
3. Simmer, covered, for 25 minutes.
4. Remove from heat and pass through a fine strainer lined with muslin or cheesecloth into a bowl.
5. Allow mixture to rest for at least 30 minutes, then carefully pour off liquid, leaving behind and discarding grainy particulates that have settled at bottom of bowl.
6. For each cup of the resulting tonic water, add 3/4 cup of sugar and 1 teaspoon citric acid.
7. Cover and refrigerate until used.

cinchona bark flakes, lemon grass, lime, grapefruit juice, lime juice, berries, citric acid, sugar

Taken from cooking.nytimes.com/recipes/1014759 (may not work)