Michael’s High Desert Tonic

(courtesy of Michael C. Moberly, bartender and spirits educator in Reno. Makes 18 ounces of tonic)

2 large sprigs of rosemary

4 leaves of fresh sage

1 tablespoon fresh ginger, chopped

1 stalk lemongrass chopped

Peel from ½ grapefruit, cut into large strips

Peel from ½ lime, cut into large strips

½ ounce lime juice

2 tablespoons cinchona bark (available at Reno Homebrewer)

Pinch of salt

2 cups water

1 cup sugar

1 teaspoon citric acid (or lemon salt, which may be found at Reno Homebrewer)

Boil water. Stir in all ingredients except sugar and citric acid. Let simmer 10 minutes. Stir in sugar until dissolved. Let simmer another 10 minutes. Let cool, then strain. Once strained, strain again through a coffee filter or cheesecloth. Add citric acid to remaining liquid. Keep in the refrigerator for up to 30 days.

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