House Tonic On Tap Recipe

Inspired by Willa's

Time72h

Serves4

Willa's Favorite! A 3-day process to make this tonic that will ruin all other tonics for you. Served over crushed ice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Step 1: Infuse the Ingredients
In a large pot, combine 2400 ml of water with 100 g of cinchona bark, 50 g of dried orange peels, 30 g of dried lemongrass, and 20 g of dried ginger root. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
2
Step 2: Strain the Base
After simmering, strain the mixture through a fine mesh sieve into a large bowl, discarding the solid ingredients. Allow the liquid to cool to room temperature.
3
Step 3: Refrigerate
Cover the bowl with plastic wrap and refrigerate the strained tonic base for at least 24 hours to enhance the flavors.

4
Step 4: Sweeten the Tonic
After 24 hours, add 200 g of honey and 100 ml of lime juice to the refrigerated tonic base. Stir well until the honey is completely dissolved.
5
Step 5: Add Fresh Mint
Gently muddle 15 g of fresh mint leaves in a separate bowl to release their oils. Add the muddled mint to the tonic mixture and stir gently.
6
Step 6: Refrigerate Again
Cover the tonic mixture again and refrigerate for another 24 hours to allow the flavors to meld.

7
Step 7: Serve
To serve, fill glasses with 500 g of crushed ice and pour the tonic over the ice. Garnish with additional mint leaves if desired.