Cinchona Puns

They're all kind of expensive and very one off use cases for me but i have loads of other spices available. Cardamom, cinnamon, coriander, allspice, cloves, vanilla, mace, nutmeg, ginger etc.

Can also obviously extract any bittering compounds from citrus fruits and the like.

Is this a case of "you could but you wouldn't want to" or could i produce a respectable bitters without them? Just wanting to save myself $100 or so dollars acquiring ingredients if possible.

Hello! I am planning on getting a tattoo for Peru as I am very proud of my heritage. I only get tattoos of plants and I want to get the cinchona tree. I am in the USA so I have to look up reference pictures online. Are the trees normally tall and thin or short and wide? There are pictures of both on Google. Any help is appreciated. Thanks!

¡Hola! Estoy planeando hacerme un tatuaje para Perú porque estoy muy orgulloso de mi herencia. Solo me hago tatuajes de plantas y quiero hacerme el árbol de la quina. Estoy en los USA, así que tengo que buscar imágenes de referencia en línea. ¿Son los árboles normalmente altos y delgados o bajos y anchos? Hay fotos de ambos en Google. Se agradece cualquier ayuda. ¡Gracias!

Howdy, I'm on the lookout for some cinchona officialis or cinchona pubescens trees somewhere on Oahu. They are listed and managed as an invasive species, and I'm trying to locate some that are publicly accessible. Thanks!

Anyone have any experience using cinchona bark to produce the quinine tonic flavor in a beer?

So, I ordered some cinchona bark from Amazon. This listing to be exact: https://www.amazon.com/gp/product/B098GTW5HC

I ground the cinchona bark(25g) into a fine powder to speed up quinine extraction and used 75% grain alcohol(around 500ml). I figure I should be able to get around 93 mg/100ml since the grain alcohol is 75%.

After allowing to soak for around 4 hours, I filtered the now deep red ethanol. First through a course ~500um filter, then a coffee filter. The resulting solution is not cloudy, but deep red.

Now, when I shine a black light on the solution, I maybe see the faintest green florescence. Diluting it in water so the solution is a faint yellow I see really no florescence, while I do see florescence in some cheap commercial tonic I have.

The taste of the diluted solution is pretty much what you'd expect from tree bark tea, but not bitter at all.

My suspicion is that the cinchona bark already had the quinine extracted from it. Am I doing something wrong here?

Hi,

I am currently in Taupo and i am looking for ingredients to make a drink: Cinchona barks and Gentian roots. i went to different health stores in town unsuccesfully.

Could anyone advise me of a website or a different shop where i could find that? Thanks!

I have the bark. Its whole bark so I assume I have to chip it down or shred it? I bought a wood chipper off amazon to see if that would work since my small food processor is no match for this bark. unless someone has some suggestions to pulverize this bark.

Next. How do I measure how much to use?

Lastly, can I just boil it? How long? Can I boil the whole bark without shredding it first?

Thanks guys.

I’m looking to make my own tonic syrup - but the hard to find ingredient locally is cinchona bark.

I’ve found a online place back east - but was looking for a possible location option.

Anyone know where I can find it locally? Would rather pieces than ground - but I’m open to options.

I order cinchona bark and got cinchona bark powder. Anyone use the powder? Will it be too toxic? Could use guidance on this as I’m new to buying cinchona

Journal of the American Chemical SocietyDOI: 10.1021/jacs.0c09192

Nastaran Salehi Marzijarani, Yu-hong Lam, Xiao Wang, Artis Klapars, Ji Qi, Zhiyan Song, Benjamin D. Sherry, Zhijian Liu, and Yining Ji

https://ift.tt/32GU99U

https://en.wikipedia.org/wiki/Jesuit%27s_bark

Chloroquine is just a synthesized version of what is already available in nature. The properties of cinchona bark have been known about since the 1650s and is already used to treat malaria.

Drug companies found out about it and synthesized it. Chloroquine will probably be in short supply as it is being discussed as being used in successful treatment to this latest coronavirus.

Why not just skip it and go with directly with cinchona bark?

—-

Edit: Here is a fascinating read on some more modern history involving our governments/health organizations awareness of cinchona bark, it’s encouragement of planting trees in South America for the bark’s properties, synthesized antimalarial drugs, and war/japan.

https://www.astmh.org/ASTMH/media/Documents/Presidential%20Addresses/1962-G-Robert-Coatney.pdf

I've heard quassia works well. Anyone try others?

Any reliable source for quality cinchona bark? Went to the usual store and they didn’t have any. All of amazon’s look a little sketchy and aren’t prime.

https://twitter.com/stacksNoWO/status/1240145174426202113

I’ve got a batch on the go that refuses to second ferment to any level of fizziness.

I had the idea of making a delicious bitter tonic kombucha after trying some fancy tonic waters designed go with gin.

After looking at some DIY tonic syrup recipes that you mix with soda to make tonic water, I thought ‘why not use the syrup for second fermentation?”

In case you don’t know, the bitter component of tonic comes from cinchona bark (it also provides the quinine component as well as some nasty side effects if you use too much).

So along with that and some other regular flavourings I’d use with kombucha, I made a syrup with the same amount of sugar that I would normally.

Now, I know it’s getting colder so it could take longer than normal; however, this batch has now been in second ferment for almost a month and there’s zero evidence of fermentation. It’s not fizzy and, lovely bitter notes aside, the original sugar still tastes like it’s there.

Flavour-wise, I feel like I’m onto something. But - have any of you experimented with cinchona (or anything else for that matter) that’s negatively affected fermentation? Help!

I sat down in Austin's East Side Show Room and ordered one my usuals, the Vesper Matini from Ian Fleming's James Bond lore. To replace the out-of-production Kina Lillet, I'll opt for Cocci Americano to cut the booze. Cocci Americano is an Italian white wine aperitif spiced with citrus and an herb blend that supposedly includes quinine-laden cinchona bark in addition to gentian and the usual bitter suspects. It's considered by some as the most accessible taste analogue to the late Kina Lillet.

This time however the bartender smiles and tells me they've got something new for me to try. He reaches below the bar and pulls out a colorfully vintage-labelled bottle of absinthe-colored liquid and explains to me that this is the new best thing to hit the States in aperitifs. He claims it's an even closer match to the late Kina Lillet of the Vesper Martini and Corpse Reviver #2 and that I'll love it.

I can tell a difference immediately as I whiff the top of my glass. The earthy bark taste and quinine really stand out. I sip it and love it.

This new aperitif was Kina l'Avion d'Or, made by Matter-Luginbühl in Switzerland. Their website claims (in German) that the wine is Cortese and the components include cinchona bark, orange peel, and wormwood. It's apparently been around a bit, but only this spring, started being imported into the U.S.A. by Tempus Fugit Spirits.

I'll say that it's much more flavorful than Cocci Americano and the next time I ordered, I requested a tad less so I could still taste the juniper from the london dry gin. It's almost a bit too flavorful to have on its own... for a stand-alone apertif at dessert, I think I'd still prefer Cocci Americano or even Lillet Blanc.

This was Melchior Adam Weikard's suggested treatment for ADHD in 1775. Thought I'd share that with you guys.

For some reason it brings me great joy to think of ADHD-as-hell Colonials who can't remember due dates or find any of their shit being sent by their doctor out on a nice horseback ride.

I've been looking for some for a homemade tonic to make some bitters but i can't find a good source other than amazon. does anyone else have a source for this?

I'm using the recipes from the Bitters book as templates, I got my hands on a huge bag of cinchona bark but it's impossible to find gentian where I live. Will the flavor be affected significantly? are they both equally effective as bittering agents?