Cinchona Bark - Cut and Small Batch for DIY Tonic Water

$ 5.00

This product is currently sold out

If you love gin and tonics, and want to make your own DIY tonic water, the one ingredient you'll need is cinchona bark. Cinchona bark is commonly used to produce quinine - which is naturally found in the bark of the cinchona tree and gives tonic water that bitter taste that G&T lovers enjoy.

We've made our own tonic waters in the past, and it's a fun experiment to try at home for those who love to tinker with mixology. But sourcing the cinchona bark - especially in small enough volumes to just make a couple of batches - was always a pain in the ... well, you know. So we decided to solve the problem - and are selling this is small packs, enough to make three batches of tonic water. Plus we're including our favorite DIY tonic water recipe. (Score!)


You will receive 0.25 oz (7g) of cut and sifted Cinchona Bark, in a food-grade, resealable bag. (The volume is enough for three batches of tonic water with our recipe.) It comes with a suggested recipe for making your own tonic water, and all packed into a clear gift bag - a kind of mini DIY kit.

Please note: We have a limited supply, so once these are sold out, they're gone for the season. Send us an email if you would like to purchase this bark in bulk.


Homemade tonic is really for hardcore bartender and mixologists types. Why? It takes hours to make and generally is going to cost more than going down to the liquor store for a bottle of tonic water - and it's going to be yellowish-brown instead of clear. The end result also won't taste exactly the same and the commercial brands - largely because you won't be using a quinine "flavor" that has been chemically synthesized in a lab.  If that bothers you, then you're not going to enjoy this.

HOWEVER - the thing that's cool about making your own tonic water is this: You can play in the kitchen and create something amazing. You can be incredibly creative with the herbs, flowers, fruits and other flavors you introduce. Our recipe is heavier on the lemon and lime and lemongrass notes - because Patricia really likes that combination - but why not try orange and cinnamon? Or rose - or maybe ginger?

WHERE IS THE BARK FROM: The cinchona bark we use is sourced from Mexico, and packaged in our gluten- and nut-free commercially certified kitchen. The recipe is one I've honed over time. Please note: Cinchona bark is also known as Jesuit's Bark, Peruvian Bark, Quinine Bark and Red Cinchona.


Bitters are great, but too much quinine is not good for you. If you follow our recipe - or any other recipe - make sure you strain, strain, strain all of the bark solids out of your tonic syrup. DO NOT LEAVE THEM IN. You need to control the amount of natural quinine in your tonic – too much can be dangerous and build up in your system. (So go easy on how much homemade tonic syrup you drink.)

If you are testing recipes with homemade tonic, keep your samples small.

Here in the U.S., federal law allows cinchona in carbonated beverages as long as the content of quinine does not exceed 83ppm (21 CFR 172.510).

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