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The gin and tonic is a classic cocktail and it's always fun to do a new version of a classic. In this case I infuse the gin with the flavors of the tonic, resulting in a tart alcohol that isn't watered down by tonic water. The grapefruit adds some acidity and citrus notes, replacing the classic lemon or less classic lime wedge. The tonic flavor of quinine comes from the cinchona bark. This is great over ice with club soda or in a martini.
Make sure the gin is at least room temperature or slightly warmer.
Lightly scrub the outside of the grapefruit then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Put the grapefruit zest and cinchona bark into the whipping siphon with the gin. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the gin and let sit for at least 5 minutes before using.