Case Study | Quinine Syrup

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Written by: Toby Cecchini in NY Times Style Magazine

Tonic water has more than just cinchona bark in it: there’s also a dense citric acid base and a certain amount of sweetness countering the quinine’s intense bitterness, as well as various aromatic botanicals, not unlike those found in gin itself. The peripatetic Jeffrey Morganthaler of Clyde Common in Portland, Ore., has had a much referenced recipe on his Web site for years now, and Jim Meehan just published his in his brand-new “PDT Cocktail Book,” out this month.