
English: 
welcome friends today in the kitchen we
are going to make tonic water and I know
that as soon as I said tonic water
there's probably already people writing
comments down below about how dangerous
this is and you know what they they're
probably right it is a fairly not
necessarily dangerous but it is fraught
with difficulties and one of the reasons
that this could be construed as a very
dangerous thing to make is that the main
ingredient is cinchona bark and
cinchona bark contains quinine and too
much quinine for certain people will
cause problems too much quinine for
people who are on certain drugs will
cause interactions that are problematic
and when you buy commercial tonic water
in the grocery store or at the corner
store or at the liquor store it's

English: 
welcome friends today in the kitchen we
are going to make tonic water and I know
that as soon as I said tonic water
there's probably already people writing
comments down below about how dangerous
this is and you know what they they're
probably right it is a fairly not
necessarily dangerous but it is fraught
with difficulties and one of the reasons
that this could be construed as a very
dangerous thing to make is that the main
ingredient is cinchona bark and
cinchona bark contains quinine and too
much quinine for certain people will
cause problems too much quinine for
people who are on certain drugs will
cause interactions that are problematic
and when you buy commercial tonic water
in the grocery store or at the corner
store or at the liquor store it's

English: 
carefully measured how much quinine is
in that beverage well below the safe
levels enough to give you the flavor
that you're looking for and the
bitterness that you're looking for but
well within what is considered safe the
problem with making it at home is you
have no clue how much quinine is
actually contained in the bark for the
most part you're not going to get a
document saying certain percentages in
here so you need to be careful that you
don't use too much and a lot of the
recipes or formulas that I looked at had
a lot of a lot a lot of chinchilla bark
in them which gave you a lot of quinine
in the end beverage which could be a
problem so I'm trying to be very safe
with the amount of chinchilla bark I'm
using I'm using chopped internal bark
don't use powdered and I sift it out all
of the powder to make sure that there's
none of that fine powder in there
because that fine powder will allow you
to extract too much quinine so very
small amount of Kanchana bark in order
to make sure that we have enough
bitterness the next thing I'm using is

English: 
carefully measured how much quinine is
in that beverage well below the safe
levels enough to give you the flavor
that you're looking for and the
bitterness that you're looking for but
well within what is considered safe the
problem with making it at home is you
have no clue how much quinine is
actually contained in the bark for the
most part you're not going to get a
document saying certain percentages in
here so you need to be careful that you
don't use too much and a lot of the
recipes or formulas that I looked at had
a lot of a lot a lot of chinchilla bark
in them which gave you a lot of quinine
in the end beverage which could be a
problem so I'm trying to be very safe
with the amount of chinchilla bark I'm
using I'm using chopped internal bark
don't use powdered and I sift it out all
of the powder to make sure that there's
none of that fine powder in there
because that fine powder will allow you
to extract too much quinine so very
small amount of Kanchana bark in order
to make sure that we have enough
bitterness the next thing I'm using is

English: 
gentian route now gentian route is
incredibly bitter so the amount of
bitterness that I'm going to get out of
the gentian route will make up for some
of the chinchilla bark that I'm not
using in order to kind of stay in the
safe side so I'm gonna put that in so
I've got
females of water in here I've got the
barks in I've got it on kind of a
medium-high heat I want to bring this up
to a boil if you're only making
bog-standard tonic water we would stop
at those ingredients actually no we'd
add some citric acid and some salt bring
this up to a boil cover it let it boil
for 8 to 10 minutes and then we would
move on to the part where we strain it
out when we have the sugar but I'm not
gonna make bog-standard tonic water
because one of the great things about
making this is when you make it at home
can tailor to your own taste and you can
start to add other things to round out
the flavor and part of this rounding out
the flavor also allows you to match it
to your favorite gin so that when you
mix two together you get an amazing
cocktail and I've had the great
privilege of sitting down a few times

English: 
gentian route now gentian route is
incredibly bitter so the amount of
bitterness that I'm going to get out of
the gentian route will make up for some
of the chinchilla bark that I'm not
using in order to kind of stay in the
safe side so I'm gonna put that in so
I've got
females of water in here I've got the
barks in I've got it on kind of a
medium-high heat I want to bring this up
to a boil if you're only making
bog-standard tonic water we would stop
at those ingredients actually no we'd
add some citric acid and some salt bring
this up to a boil cover it let it boil
for 8 to 10 minutes and then we would
move on to the part where we strain it
out when we have the sugar but I'm not
gonna make bog-standard tonic water
because one of the great things about
making this is when you make it at home
can tailor to your own taste and you can
start to add other things to round out
the flavor and part of this rounding out
the flavor also allows you to match it
to your favorite gin so that when you
mix two together you get an amazing
cocktail and I've had the great
privilege of sitting down a few times

English: 
with one of the major gin distillers and
go through this process of making our
own tonic to match their gin and of
course they do it with extracts so that
you can quickly make five or six
different ones over the course of an
hour and a half or two hours so you've
got all the extracts like orange peel
and lemon and and that sort of thing I'm
gonna make it right from scratch I'm
gonna use some of the components that I
really like from those experiments and
we're gonna make it here we're gonna see
what happens so next in I've got
cardamom allspice black pepper and these
are whole
I didn't crush them or crack them or
break them or anything I'm just putting
them in because they're gonna boil and
they're gonna steep and we're gonna get
the flavor out of them next in is some
chopped lemongrass we have lime peel
lemon peel and orange peel so as this
comes up to a boil I'm going to put a
lid on it and I'm just gonna leave the
lid cracked a little bit so some steam

English: 
with one of the major gin distillers and
go through this process of making our
own tonic to match their gin and of
course they do it with extracts so that
you can quickly make five or six
different ones over the course of an
hour and a half or two hours so you've
got all the extracts like orange peel
and lemon and and that sort of thing I'm
gonna make it right from scratch I'm
gonna use some of the components that I
really like from those experiments and
we're gonna make it here we're gonna see
what happens so next in I've got
cardamom allspice black pepper and these
are whole
I didn't crush them or crack them or
break them or anything I'm just putting
them in because they're gonna boil and
they're gonna steep and we're gonna get
the flavor out of them next in is some
chopped lemongrass we have lime peel
lemon peel and orange peel so as this
comes up to a boil I'm going to put a
lid on it and I'm just gonna leave the
lid cracked a little bit so some steam

English: 
can escape and we're gonna let that go 8
to 10 minutes
smells great in here absolutely
fantastic so I'm going to take this off
the heat and I'm going to strain out the
big bits now depending on how fine your
strainer is and if you have any small
floaty bits you may want to put this
through a coffee filter if you don't
have any little floaty bits or fine
particulate which I don't think I do
you might not
I think I might do it just in case okay
so I'm glad I took the time to put it
through a coffee filter because it
really did trap a lot of really fine
particulate matter so liquid back into
the pot and now we need to dissolve this
sugar into that liquid let's give it a

English: 
can escape and we're gonna let that go 8
to 10 minutes
smells great in here absolutely
fantastic so I'm going to take this off
the heat and I'm going to strain out the
big bits now depending on how fine your
strainer is and if you have any small
floaty bits you may want to put this
through a coffee filter if you don't
have any little floaty bits or fine
particulate which I don't think I do
you might not
I think I might do it just in case okay
so I'm glad I took the time to put it
through a coffee filter because it
really did trap a lot of really fine
particulate matter so liquid back into
the pot and now we need to dissolve this
sugar into that liquid let's give it a

English: 
taste first oh it's perfect
that's perfect okay so the sugar in I've
got the heat on that is the maximum
amount of sugar that that liquid will
take we're gonna bring this up to the
point where it is fully dissolved we're
going to keep stirring it until it is
fully dissolved and then I'm going to
pour it off let it cool and then we'll
come back for tasting
so Glenn you have been talking about
this for a while you finally made it

English: 
taste first oh it's perfect
that's perfect okay so the sugar in I've
got the heat on that is the maximum
amount of sugar that that liquid will
take we're gonna bring this up to the
point where it is fully dissolved we're
going to keep stirring it until it is
fully dissolved and then I'm going to
pour it off let it cool and then we'll
come back for tasting
so Glenn you have been talking about
this for a while you finally made it

English: 
tonic yes it's good to go
there's a round flavor there it's got
the tart the bite that I like a boat on
yeah but it's got another flavor in
there that I'm not used to in tonic that
is yes so instead of just doing the the
quinine bite or that really tart
over-the-top bitter that that it usually
is I rounded it out with a bunch of
other flavors okay and I think that I
haven't quite got the ratio yet of of
sirits yeah I think it could stand a
little bit more syrup it's super syrupy
it is ver serving a lot of the other
beverages we made yeah now I know at the
beginning I said don't go overboard with
the chinchilla bark because quinine is
dangerous but of course you can play
with the mixture at you know what you
want you could definitely bump it up you
could definitely put in some of the

English: 
tonic yes it's good to go
there's a round flavor there it's got
the tart the bite that I like a boat on
yeah but it's got another flavor in
there that I'm not used to in tonic that
is yes so instead of just doing the the
quinine bite or that really tart
over-the-top bitter that that it usually
is I rounded it out with a bunch of
other flavors okay and I think that I
haven't quite got the ratio yet of of
sirits yeah I think it could stand a
little bit more syrup it's super syrupy
it is ver serving a lot of the other
beverages we made yeah now I know at the
beginning I said don't go overboard with
the chinchilla bark because quinine is
dangerous but of course you can play
with the mixture at you know what you
want you could definitely bump it up you
could definitely put in some of the

English: 
other bittering agents that I used right
so the gentian route certainly would add
to that so you could add more I think
this is something that you can play with
and you find your own balance of what
you're looking for that's the best thing
about making anything yourself right so
you play with this tonic so that it
suits whatever gin that you want to
drink it with and if you've got a
favorite gin then you start to add in
those flavors that are in the gin or
complementary flavors to the gym I think
this is quite nice I think I could
actually drink this more than I could
drink a can of tonic water
I like both mm-hmm so I'm gonna use this
in the cocktail series that I'm hoping
to shoot towards the end of September
beginning of October they'll start to
show up on Friday nights so I guess the
first one that we'll do will be a gin
and tonic they're stopping by see you
again soon just
patrícia luck
you

English: 
other bittering agents that I used right
so the gentian route certainly would add
to that so you could add more I think
this is something that you can play with
and you find your own balance of what
you're looking for that's the best thing
about making anything yourself right so
you play with this tonic so that it
suits whatever gin that you want to
drink it with and if you've got a
favorite gin then you start to add in
those flavors that are in the gin or
complementary flavors to the gym I think
this is quite nice I think I could
actually drink this more than I could
drink a can of tonic water
I like both mm-hmm so I'm gonna use this
in the cocktail series that I'm hoping
to shoot towards the end of September
beginning of October they'll start to
show up on Friday nights so I guess the
first one that we'll do will be a gin
and tonic they're stopping by see you
again soon just
patrícia luck
you
