There are all kinds of tonic syrup recipes on the internet, many of them calling for powdered cinchona bark and then bemoaning what a pain it is to strain it back out again from the finished product. Since I've already got enough tedious kitchen tasks on my hands in general, thank you, I ordered whole cinchona; I figured decocting the whole bark would probably do it, and if not, I could grind some myself. I also didn't want to get into the extraneous ingredients, like lemongrass stalks and lime zest, that these recipes tend to call for. You're putting a lime in the cocktail, why would you also need citrus in the tonic? Ditto with juniper berries-hell-o, the juniper's in the gin, dude. In the end, I evolved a straightforward syrup that keeps well in the fridge and mixes into a just-right blend of bubbly, bittersweet, no-bullshit-ingredients tonic water. Good on its own, even better with hooch. Ah, sweet frugality.