In the world of mixology and homemade drinks, crafting your own flower infused tonic water can bring an elevated sensory experience to your cocktails. While traditional tonic water is known for its bitter profile, infusing it with flowers introduces a delicate and aromatic essence that pairs beautifully with a range of spirits, from gin to vodka. This blog post will walk you through an easy yet rewarding process to make your own flower infused tonic water at home.
Why Infused Tonic Water?
Commercial tonic water often contains artificial flavors and high levels of sugar. By making your own infused tonic water, you have full control over the ingredients, ensuring a fresher and more natural taste. Infusing with flowers not only enhances the flavor but also adds visual appeal to your drinks, making your cocktails both refreshing and beautiful.
Ingredients You’ll Need:
- Water: Filtered water is best for clarity and taste.
- Cinchona Bark: The essential ingredient that gives tonic water its signature bitterness. Available online and in specialty spice stores.
- Citric Acid: Provides tartness and acts as a natural preservative.
- Sweetener: Use sugar, honey, or agave syrup to suit your taste.
- Flowers: Select edible flowers like lavender, elderflower, rose petals, or chamomile. Ensure they are free of pesticides and safe to consume.
Step-by-Step Guide:
1. Prepare the Cinchona Bark Infusion:
- Combine 1 cup of water with 1 tablespoon of cinchona bark in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Remove from heat and allow the mixture to steep for an additional 15 minutes.
- Strain the liquid through a fine mesh sieve or cheesecloth into a clean container. Discard the cinchona bark.
2. Create the Flower Infusion:
- While the cinchona bark infusion cools, rinse your flowers gently under cold water to remove any dirt or debris.
- Combine 1 cup of water with a handful of your chosen edible flowers in a separate container. Cover and let it steep at room temperature for 1-2 hours, depending on the desired floral strength.
3. Combine and Sweeten:
- Once both infusions are ready and cooled to room temperature, mix them in a glass pitcher or jar.
- Add 1/2 teaspoon of citric acid and stir well.
- Sweeten to taste with your chosen sweetener, starting with 1/2 cup of sugar, honey, or agave syrup. Adjust according to your sweetness preference.
4. Storage and Enjoyment:
- Pour your flower infused tonic water into clean, airtight bottles or jars.
- Store in the refrigerator for up to 2 weeks.
- To serve, mix with your favorite spirit like gin or vodka, or enjoy over ice with a splash of fresh lime or lemon juice.
Tips for Success:
- Experiment with Flowers: Feel free to try different flowers or combinations to find your perfect flavor.
- Balance the Bitterness: Adjust the quantities of cinchona bark and sweetener to get the ideal balance of bitterness and sweetness.
- Use Fresh Ingredients: Fresh flowers and high-quality cinchona bark will deliver the best results.
Final Thoughts:
Creating your own flower infused tonic water is a delightful culinary project that lets you bring natural flavors and beautiful aromas to your cocktails. Whether you’re hosting a gathering or relaxing on a sunny day, this homemade tonic water will impress with its unique taste and charming presentation. Experiment, savor, and enjoy your new mixology skills! Cheers!
