I should tell you that this post is by special request from my one and only father.
Several weeks back, we had a family dinner at an Indian restaurant in San Francisco with delicious cocktails. My dad and I ordered the house cocktail that featured gin with a cardamom infused tonic. This stuff was goooood. We were immediately smitten with both the complex flavor and pleasing aroma.
A few weeks later, my dad emailed me and suggested that a homemade herb-infused cocktail would make an excellent post for my blog. Homemade tonic water — can this be done? The answer is yes. I was happy to oblige.
Citrus Cardamom Infused Tonic Water Syrup
- 4 cups water
- juice and zest of 1 orange
- juice and zest of 1 lemon
- juice and zest of 1 lime
- 1/2 c. chopped lemongrass
- 1 tbsp. allspice berries
- seeds from 10 cardamom pods
- 1/4 c. citric acid
- 1/4 tbsp sea salt
- 3/4c. raw honey
Combine all ingredients (except the honey) in a saucepan. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes.
Remove the pan from heat and let cool for 15 minutes. Then filter the tonic mixture. You can do this any number of ways. As you can see, I used my chemex coffee filter.
Once the tonic has been fully filtered, add in the honey and stir until combined. You may do this over heat to reduce the mixture further, or choose not to. I have found I like the tonic with the fresh honey not heated. Place the tonic in a jar and store in the refrigerator. If you plan on keeping it a while, add a half ounce of vodka to make it last longer.
When ready to serve, combine 1 part tonic with two parts bubbly (seltzer) water – add 1 part gin if making a gin and tonic and serve over ice.
(Recipe adapted from Reclaiming Provincial)