Estadio Cee Tonic
- Course: Beverage
- Features: Make-Ahead Recipes
Summary:
The elderflower herbs or liqueur provide a quiet floral note.
MAKE AHEAD: The syrup can be refrigerated in an airtight container for up to 5 days.
Makes 30 to 32 ounces
Ingredients:
For the syrup- 4 teaspoons elderflower herb or liqueur
- Finely grated zest of 1/2 grapefruit
- 2 cups just-boiled water
- Generous 1/2 cup (4 ounces) sugar
- Pinch kosher salt
- 3/4 cup freshly squeezed lemon juice (from 2 1/2 large lemons)
- 1 cup water
- 2 teaspoons quinine (red cinchona bark) powder
Directions:
For the syrup: Combine the elderflower herb or liqueur, grapefruit zest and water in a heatproof bowl for 30 minutes. Strain through a fine-mesh strainer, then funnel into a pitcher. Add the sugar and salt, stirring to dissolve. Refrigerate until well chilled.
For the tonic: Combine the syrup, lemon juice, water and quinine bark powder in a pitcher; stir to mix well. Strain through a fine-mesh strainer, then funnel into a 1-quart soda siphon. Charge with a CO2 cartridge according to the manufacturer's directions.
Pour into tall glasses filled with ice.
Recipe Source:
From Adam Bernbach at Estadio in Dupont Circle.
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post; glassware from Crate and Barrel)
