Zoom meeting #10 complete. Time for advanced cocktail twitter.

Tonight I’ll be making a gin and tonic.

From scratch.

Step 1. Open a beer, this is gonna take a while.

We gonna make our own carbonated tonic so let’s start chilling the water now, to get more CO2 dissolved.

Making quinine simple syrup.

We going over the legal limit of quinine for possible covid prophylaxis. 0.5g into 500mL simple (308g sugar into 308g water).

Blend the syrup.

Make some 6% lime acid.

120mL water
5.1 g citric acid
2.6g malic acid
Pinch of succinic acid

Most tonic water only uses citric, that’s why most tonic water sucks.

The water for tonic is just getting some ice crystals in it... time to make the tonic.

Ok. Now to 640mL of chilled water we add 120mL quinine syrup, 100mL lime acid and a few pinches of salt. Return to freezer.

While the tonic chills, start cleaning up and cook dinner. Bring out your ice block and temper it by allowing the surface to warm at room temp. When it looks wet, it’s ready.

Still too frosty

Time to carbonate the chilled tonic water.

I’m thirsty. Let’s cut the ice.

This could have gone better. Ice block too thick.

Ice!

Lemon, juniper berry and 3oz Tanqueray.

Ready for Zoom meeting #11. Cocktail hour.

Double quinine was too much quinine. Diluting.