Before it became a bar ingredient, quinine powder was consumed as a preventative against malaria by British soldiers stationed in North Africa and India. Frequently they chose to improve the powder’s taste by adding it to soda and mixing this “tonic” with gin. Lime was later added by British sailors to prevent scurvy, and so the modern-day Gin & Tonic was born.
Gin & Tonic
Recipe adapted from Brian Van Flandern, New York City
Yield: 1 cocktail
Cook Time: 10 minutes
- Large ice cubes
- 1½ ounces gin (preferably Tanqueray)
- 2½ ounces tonic water (preferably Indian)
- Lime wedge
In a Collins glass, add the ice cubes. Add the gin and the tonic water. Stir once with a barspoon, garnish with a lime wedge and serve.
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