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Estadio Cee Tonic

Estadio Cee Tonic 30.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Jul 20, 2011

The elderflower herbs or liqueur provide a quiet floral note.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 5 days.

Servings: 30 - 32 ounces
  • For the syrup
  • 4 teaspoons elderflower herb or liqueur
  • Finely grated zest of 1/2 grapefruit
  • 2 cups just-boiled water
  • Generous 1/2 cup (4 ounces) sugar
  • Pinch kosher salt
  • For the tonic
  • 3/4 cup freshly squeezed lemon juice (from 2 1/2 large lemons)
  • 1 cup water
  • 2 teaspoons quinine (red cinchona bark) powder


For the syrup: Combine the elderflower herb or liqueur, grapefruit zest and water in a heatproof bowl for 30 minutes. Strain through a fine-mesh strainer, then funnel into a pitcher. Add the sugar and salt, stirring to dissolve. Refrigerate until well chilled.

For the tonic: Combine the syrup, lemon juice, water and quinine bark powder in a pitcher; stir to mix well. Strain through a fine-mesh strainer, then funnel into a 1-quart soda siphon. Charge with a CO2 cartridge according to the manufacturer's directions.

Pour into tall glasses filled with ice.

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Recipe Source

From Adam Bernbach at Estadio in Dupont Circle.

Tested by Nicole Schofer.

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Nutritional Facts

Calories per serving (using elderflower liqueur): 130

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 60mg 2%

Total Carbohydrates: 31g 10%

Dietary Fiber: 0g 0%

Sugar: 28g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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