Our business grew out of a love for artisan products – and a distaste of over-sugared commercial tonic water!

We’re not reinventing the wheel, just reviving the way tonic water was originally made: a syrup that you dilute and adjust to taste, infused with cinchona bark– the natural source of quinine.  This is the defining ingredient of tonic water.

Using the bark imparts a uniquely bitter flavour and distinctive colour to our syrup, and it has been widely used for various medicinal/ health benefits. Made in Melbourne, other key ingredients are the local lemons, limes and oranges we buy from fellow stallholders such as Go Just Nuts, Storm Haven Limes and Howell Farm. If diluted at our recommended ratio, the resulting tonic water is around one third less sugar than mainstream commercial brands. Less sugar = less hangover!

Website www.tonicsyrup.com/about
Email sinkonah@outlook.com
Product tonic syrup, made with citrus sourced from local growers
Other markets Collingwood Childrens Farm, Carlton, Gasworks/ Albert Park, Fairfield

 

Tonic syrup was originally concocted by officers serving in British India to ease fever and ward off malaria. Mixed with soda and gin, this highball cocktail became an icon of the colonial Empire.

 

IMG_6174Sinkonah at Slow Food September market picsinkonah tonic syrup  ap-10-10-2015-20IMG_6223ap-10-10-2015-23ap-10-10-2015-88