751. Elisir di China

Name: Elisir di China (Cinchona Elixir)
Ingredients: 700 grams (about 24-⅔ fluid ounces) of wine spirits; 50 grams (about 1-⅔ ounces) of bruised Peruvian cinchona bark; 700 grams (about 1½ pounds) of white sugar; 700 grams (about 24-⅔ fluid ounces) of water; 5 grams (about ⅙ of an ounce) of bruised dried bitter orange peel

Cinchona Elixir

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

I do not offer to the public every recipe that I test; many I omit because they do not seem worthwhile. However, I will describe this elixir which I found very satisfying.

Ingredients

50 grams (about 1-⅔ ounces) of bruised Peruvian cinchona bark
5 grams (about

Drinks
Vegan
Gluten-free

Method

First combine 250 grams (about 8-⅘ fluid ounces) of spirits with 150 grams (about 5-¼ fluid ounces) of water, and with this mixture make an infusion of the cinchona bark and orange peel, keeping it in a warm place for ten days, and shaking the jar at least once a day. Then strain it through a cloth, squeezing hard to get all the essences out, and then filter through paper. Next dissolve the sug