Regan's Tonic: Add Dry Fly Gin for Summer's Perfect Cocktail

regan at bar.JPG
Photo by Leslie Kelly
Regan Curran is the grill master at Palace Kitchen, but his coolest contribution is a hand-crafted tonic that's got restorative powers. Call this cook Dr. Feelgood. Read part one and part two for Curran's kitchen bio.

Palace Kitchen's Tonic Water

4 cups water

1 ounce powdered cinchona bark (available at World Spice)

1 cup chopped lemongrass (about 1 stalk)

Zest and juice of 1 orange, 1 lemon, and 1 lime

1 teaspoon whole allspice

1/4 cup citric acid (available at home brewing stores)

1/4 tsp kosher salt

3 cups simple syrup

regan's tonic.JPG
Photo by Leslie Kelly
Summer's perfect cocktail with Regan's hand-crafted tonic.
Combine all ingredients in a medium saucepan and bring to a boil. Once mixture boils, reduce heat to low, cover, and simmer for 20 minutes. Strain through a fine mesh sieve and cool, once cool add 3 cups simple syrup. Store in the fridge for up to four weeks.

Before serving, add a little bit of club soda.

Bottoms up!

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