What is Tonic Syrup?
Tonic Syrup originated back in the 1820s. Infused with Cinchona Bark, which is the natural source of Quinine. Originally used for the British India Officers to ease fever and eliminate malaria but mixing it with Soda and Gin has seen it became an icon of the Colonial Empire.
The Cinchona Bark gives off a unique bitter flavour and gives a brown colour to the syrup.
A taste of juniper berries, lemon, lime and oranges are involved.
Drinking and mixing the syrup gives of an easy bitter flavour and you can taste the delicate sweet citrus.
What it is best used for or paired with
First test was adding a teaspoon to a Gin and Tonic. I felt like I was getting healthy while drinking it; a win-win situation!
With the bitterness I just had to try Sin-Kō-Nah in a Negroni
• 30mls Blind Tiger Organic Gin
• 30mls Antica Formula Vermouth
• 20mls Sin-Kō-Nah Tonic Syrup
• Dash of Promise Ash Bitters (Canada)
Pour all ingredients into a short glass over a large ice cube, stir and garnish with a large orange peel
500ml (makes approx 6.25 litres of Tonic Water)
200ml (makes around 2.5 litres of Tonic Water)
Where to get it from
Overall Opinion and Review
Drinking with health benefits it’s a proven muscle relaxant also used to treat stress, heartburn, upset stomach and leg cramps (so, have a few drinks and let the body unwind).
Visually; the label is great and has this great sticky textured feel to it. The bottle it’s self is well presented.
The brown tonic syrup isn’t very appealing especially in a gin and tonic but to be honest, it gets away with that once you have a taste!
To simplify it all add some Sin-Kō-Nah to a gin and tonic and let the mind and body relax. I would love to hear what you think about Sin-Kō-Nah and how you’ve incorporated it into your recipes.