The preparation of quinine-infused beverages, often enjoyed as a mixer in cocktails, involves steeping cinchona bark in water, typically followed by the addition of citrus elements and sweeteners. This process yields a concentrated syrup that can be diluted with carbonated water to produce a refreshing and subtly bitter drink.
Production of the aforementioned drink offers several advantages, including control over ingredients, adjustment of sweetness and bitterness levels to personal preference, and the potential cost savings compared to commercially available options. Historically, it played a significant role in combating malaria, with early versions relying heavily on quinine derived from cinchona. Modern versions focus more on flavor profiles, using less quinine and adding complex citrus and botanical notes.