Cinchona Elixir

Ingredients

• 50 g Peruvian cinchona bark, bruised
• 5 g dried bitter-orange peel, bruised
• 700 g grape spirit
• 700 g water
• 700 g white sugar

Instructions

1. Steep the cinchona bark and bitter-orange peel in 250 g spirit plus 150 g water, warm, about ten days, shaking daily.
2. Strain, squeeze, and filter clear through paper.
3. Dissolve the sugar in the remaining 550 g water without boiling, and strain.
4. Add the remaining 450 g spirit, combine all, taste, and thin with water if too strong.