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How to make your drink memorable - a guide to cold brewing tonics

Yes you heard correctly - these days we are so addicted to cold brewing, that we pour cold water on everything and see what new flavors we extract.

Our latest success:

Hibiscus-Rose-Grapefruit Tonic Syrup

Why you ask? Because we just don t like to leave taste to chance. Especially when it comes to our favorite afterwork sparkles, the BLACK MOON Gin and Tonic, we wanted a tonic that has the natural ability to shine and bring some team spirit into the drink.

And we got that alright!

Here's how it goes:

For 300 ml of tonic syrup

2 tbsp chinchona bark - typical bittering agent in tonic.

Don't use anything else, believe me, it will turn out to be weird!

2 tbsp dried hibiscus flowers

1 tbsp dried rose petals

grapefruit peel from one grapefruit

Fill all ingredients into 4 seperate medium size jars and fill them up with filtered water. Screw a lid on and leave sitting in a cool place for 72 hours, shaking each of them once a day to ensure best possible extraction.

After 3 days filter each brew and combine in a small pot:

50 g of chinchona bark extract

50 g of rose extract

50 g of grapefruit extract

50 g of hibiscus extract

Mix in 200 g of sugar and let the liquid come to a boil while stirring occasionally. Boil for one minute, turn off the stove, take the pot off the heat and let the syrup cool down.

Bottle up and keep refrigerated.

As easy as 1, 2, 3!

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