Tart Cherry Tonic Syrup



  • 1 lb. (~4 cups) Tart/Sour (pie) Cherries, pitted
  • 2½ cups Water
  • ½ cup Campari
  • ¼ cup Citric Acid
  • 12 Allspice Berries
  • 12 Cloves
  • 3 Star Anise
  • 4” Cinnamon Stick
  • ⅓ cup Cinchona Bark, sifted (no powder)
  • ⅓ cup Gentian Root, sifted (no powder)
  • Skin from 1 Lemon
  • Skin from 1 Grapefruit
  • Skin from 1 Orange
  • ⅛ tsp. Pectic Enzyme (optional)*
  • Rich Simple Syrup (see instructions)

  • *prevents pectin clumps

  • Add the cherries to a large sauce pot and muddle. Add the remaining ingredients (except the Simple Syrup, citrus skins, and Pectic Enzyme) and bring to a boil over medium-high heat. Add the citrus rinds. Stir. Reduce the heat and simmer, covered, for 30 minutes. Remove from the heat and let sit on the counter top (covered) overnight. The next day, strain the liquid through a double layer of 90-grade cheese cloth into a 4-cup measuring beaker. Add the Pectic Enzyme (optional) and stir to dissolve. (The yield will be about 3½ cups.) Mix the tonic with an equal amount of Rich Simple Syrup (2 parts sugar:1 part water, boiled to dissolve the sugar). Transfer to clean stoppered bottles and store in the refrigerator for up to 6 months. Yields 7 cups.

Throw away your one-dimensional Tonic Water and mix yourself up a batch of this delightful Tonic Syrup. You won’t regret it! Turn your Gin & Tonic into a flavor bomb. Sour/tart cherry elements mixed with a sweetened, well-integrated bitter component makes for one incredible Tonic Syrup. Check out our Tart Cherry Gin & Tonic to see how to best use this syrup. Cheers!


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Rating: 4.7/5 (3 votes cast)
Tart Cherry Tonic Syrup, 4.7 out of 5 based on 3 ratings
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