Homemade Tonic Water (2024)

I believe we’ve done the work to call this the ultimate Gin and Tonic recipe.

After several attempts to make an exceptional homemade tonic syrup – including this famous recipe from Jeffrey Morgenthaler, and this one from Lottie + Doof, via Tony Cecchini and the NYTimes – Keith and I were unsatisfied. In all cases, we liked the tonic, but we didn’t love it. Our biggest complaint – we couldn’t taste the gin.

Gin is divisive, isn’t it. Do you know anyone who’s on the fence about it? People seem to either shrivel in horror or swoon with delight at the mention of it. Those who swoon like the flavor of gin, and why? Because it’s loaded with botanicals – primarily juniper, but look at this list of other essences you might experience.

After each attempt at a homemade version, we would end up back with our favorite store-bought tonic, Fever Tree Naturally Light. It’s light, not in a phony sugar way, but in a less-sugar way – a plus as most store-bought tonics are ridiculously sweet. It’s only slightly bitter, and has a fresh citrus flavor. But it’salso understated, too much so once you’ve tried a homemade version. So it was our muse, but we hoped for something even better.

How to Make Tonic Water

We started the experiment to create our own recipe with 3 criteria:

1. The syrup had to be delicious, but subtle enough to accentuate, not overpower the gin flavor.
2. It had to be cold extracted because cooked citrus zest tastes, well, cooked.
3. It needed to be just barely sweet and pleasantly bitter.

We decided to try 2 versions – both had the basics:cinchona bark(the natural source of quinine), and citric acid (necessary for extraction and helpful for preserving).

The first version had just citrus zest and lemongrass. The second had zest, lemongrass, and other botanicals: cardamom, lavender, allspice.

We filled our jars with filtered water, shook them daily, and allowed them to steep for 72 hours. I firmly believed that the version without the additional botanicals would prevail.

I was wrong, sort of.

Think of vanilla extract. Take in that incredible aroma and you’re tempted to take a swig. Or you were tempted before you tried it straight the first time. On it’s own, the extract is bitter and pungent. But in the proper proportion, added to a sugary or savory recipe, is matchless. Tonic syrup is like that.

You can’t try a couple of syrups straight and determine which is superior. You have to make a proper drink and try them side by side. Work, work, work!

We did our careful taste-testing and were surprised by the result. Both were excellent. Both were missing something. So we took a chance and combined the two. And, Success!Really, the BEST gin and tonic either of us had ever tasted.

What began as rivalry ended in alliance.

Bottoms up!

More Classic co*cktails

And if you’re interested in trying other delicious classic co*cktails, I recommend the very herbaceous Last Word co*cktail, my Blackberry Margarita recipe, this Boulevardier co*cktail recipe, this Peach Bellini recipe, and this French 75 co*cktail!

RecipeUpdate: Several people asked about ingredient weights and I finally got around to weighing as I went – because really, there can be a huge difference in size from one citrus fruit to another or between stalks of lemongrass.

I’ve also increased the amount of rich simple syrup based on recommendations (looking at you, Ken Smith 🙂 ), from several people who commented on the original post – it still only comes out to be 1 1/2 teaspoons of sugar per drink and really does make for a smoother, more balanced flavor. However, if you preferyour tonic more tart / bitter, stick with the original amount of syrup: 2 cups sugar and 1 cup water.

Homemade Tonic Water Recipe Video