In a pot of a pressure cooker, add the cinchona bark, citric acid powder, lemongrass (using a slicer attachment on a food processor will make quick work of slicing all the lemongrass), lime zest, orange zest, lemon zest, grapefruit zest, lemon verbena leaves, kaffir (makrut) lime leaves, allspice berries, green cardamom pods, star anise, cloves, fresh turmeric, salt, coriander seeds, grains of paradise, mixed peppercorns, Szechuan peppercorns, onion seeds, fennel seeds and lavender. This is the base of all the flavor that will infuse, marry and become the foundation of this tonic and for many a cocktail. Add the honey, followed by the water. On the inside of the pressure cooker, there is a fill level mark you do not want to add more water than that level. If not all the water is added, it is ok. Save the remaining water.