Jessie Vida’s recipe, good for 15 oz: pour 15 oz of still water into a saucepan. Add 2 pcs minced orange zest, 1 pc minced lemon zest, 0.07 oz ground cinnamon, 0.07 oz ground nutmeg, 1 pc anise, 0.07 oz minced tonka beans, 0.03 oz dried fennel, 3 oz minced ginger, 1 pc vanilla bean, and 0.03 oz of citric acid. Bring to a boil, then keep on medium heat for 20 minutes, stirring constantly. Filter the liquid through a sieve and cheesecloth and squeeze the remaining liquid out. Pour the resulting liquid into the saucepan, add 350 g cane sugar, and cook on low heat until the sugar dissolves. Let the syrup cool, pour into a separate container, and store in the refrigerator.