Tonic Water Syrup
       4 cups water
       4 cups sugar
       1/4 cup cinchona bark (try Tenzing Momo)
       1/4 cup citric acid
       Zest and juice of 1 lime
       Zest and juice of 1 lemon
       Zest and juice of 1 orange
       1 teaspoon coriander seeds (brings out citrus notes)
       1 teaspoon dried bitter orange peel (I use Brewers Garden)
       10 dashes bitters
       1 hand crushed juniper berry
       Combine all except sugar into a large pot and bring to a boil, turn heat to low and simmer for twenty minutes.  Remove from heat and let cool then strain.  The cinchona bark is very fine and needs to be fine strained through a french press coffee strainer.  Do this in batches and pour all back into a cleaned out large pot.  Now you have a strained, brownish tonic base you need to add the sugar to.  Bring liquid back to a simmer and add sugar, stir until all the sugar is dissolved.  Pour into a food safe container and refrigerate.  I have frozen batches when I make a lot and it keeps great.
       Gin and House Tonic
       11/2 oz Gin
       3/4 oz Tonic Syrup
       2 oz Soda Water
       Keep in mind that this is a brownish gin and tonic.  I have never had a customer who returned one and most people are very open minded to it, especially after they taste it.  Homemade tonic is a great conversation starter and don.t be scared to add fruit or whatever to this recipe. Gin and Mango Tonic Water anyone?