Chartreuse & Tonic – Recipe

Chartreuse And Tonic

Chartreuse & Tonic

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

294

kcal
ABV

13%

Total time

3

minutes

Learn how to make the Chartreuse And Tonic.

Ingredients

  • 2 oz Green Chartreuse

  • 6 oz Tonic Water

Directions

  • Technique: Build In Glass
  • Combine all ingredients except for the tonic water in a glass.
  • Fill the glass with ice.
  • Stir to combine and chill the ingredients.
  • Gently add the tonic water and give the drink a couple of last stirs to mix it fully.

Featured Video

What Does The Chartreuse And Tonic Taste Like?

The Chartreuse and Tonic is excellent, and the strong sweet herbal flavors of the chartreuse blend perfectly with the slightly bitter citrus flavors of the tonic. This is a top-tier Chartreuse cocktail, in my opinion.

I don’t know where this cocktail came from or the earliest record. I feel it is a recently invented cocktail since It doesn’t seem to have a history. The first time I heard about this was from a manga I read a while back called “Bartender.” In chapter 26, one of the characters makes a Chartreuse and tonic, which was the first I had ever heard of this drink. If you google it today, you may find around ten posts about it, which isn’t many, but it shows that it is somewhat known. I’m at a dead end with this one, and that manga is the oldest (and only) printed reference to it I know of. If you know anything about the history of this cocktail, please send me an email, and I will look into it, and as I gather more information, I will update this. As a side note, the Bartender manga is excellent and fun to read. The anime sucked and removed everything that made the manga good, so avoid watching it, but it’s a fun read.

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Mizuwari – Classic Recipe

Mizuwari

Mizuwari

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Japanese
Servings

1

servings
Calories

150

kcal
ABV

11%

Total time

3

minutes

Learn how to make a mizuwari

Ingredients

  • 2 oz Scotch

  • 5 oz Water

Directions

  • Technique: Build In Glass
  • Add Ice to a glass.
  • Pour whiskey in and stir to cool.
  • Add more water to dilute, but not too much. The result should be an easily drinkable cocktail with a gentle whiskey flavor.

Notes

Featured Video

What Does Mizuwari Mean?

The mizuwari is an iconic Japanese cocktail, and it means to cut with water. Cutting whiskey with water is nothing unique to this cocktail, as even in traditional Irish whiskey, drinking the whiskey is cut with a bit of water to open up the flavors. The difference here is how much the whiskey is thinned with water. Many whiskey drinkers will use just the water that melts off the ice, or some will add a single ounce of water, but the mizuwari is massive, a 1-2 or 1-2.5 ratio of whiskey to water.

Why Drink a Mizuwari?

The mizuwari and Japanese highball has a similar soul to them. They have a clean, unmistakable whiskey flavor but are not overpowering like a short, old-fashioned whiskey cocktail. They are refreshing like a collins or rickey, but without any extra flavors the collins or rickey bring. They are clean, easy-to-drink cocktails, with whiskey the only unobstructed flavor. The mizuwari is more accessible to drink than the highball as it does not even have carbonation. But do not be mistaken. This is not just water added to whiskey. If done right, this can be a great cocktail. If done wrong, this can be the flattest and saddest drink.

The Most Important Part To Making a Mizuwari.

The mizuwari is all about technique. It’s just two ingredients (3 including the ice), but those two ingredients can become something delicious if appropriately combined. So the essential part of making a mizuwari is the process of how it is made. It’s similar to making a Japanese highball but just a little bit simpler.

1). Start with a chilled glass. Stemware matters too. A highball, collins, or zombie glass will work too (they are all pretty similar anyway). The drink needs a heavy broad base to hold extra coldness, and the straight sides make stirring easier. Pint glasses are fine, but they taper to a smaller base, meaning less cold surface area to whiskey ratio. Next, add your ice, and since the glass is already chilled, there is no need to use the ice to chill it. Suppose the glass is not chilled. Stir the ice to cool the glass and dump the water that has melted off. Also, the ice is vital. This is the ice served with the drink, so it should be challenging, clear, and freezing ice. This is done to dilute the whiskey as little as possible before adding the water. If you are adding water, you are diluting it. Still, it is preferable to cut it as little as possible before adding water because it helps maintain the whiskey to water ratio you serve it at length. If you combine the whiskey and water at a 1-2.5 ratio and then add ice, the ice will melt and change the ratio to something like 1-3 or more. If you do it the preferable way, you can see how much water was added by chilling the whiskey and adding more or less water as needed and not have melting ice change that ratio.

2). Next, add your whiskey and stir for maybe 10 seconds. This is to cool the whiskey down to near freezing so that once you add the water, the ratio is not changed while the ice melts and cools the drink to near freezing. When preparing a Japanese highball, you are concerned about preserving the carbonation with cooler temperatures that you do not need to worry about here. This part is just to protect the water to whiskey ratio.

3). Next, add the refrigerated water. The typical ratio is 1 part whiskey to 2 – 2.5 parts chilled water. You’ll want to vary this based on how strongly flavored the whiskey is and how much the melting ice already lengthened it. You aim to balance and open up the flavors, so a more intensely flavored whiskey may want 5oz water to 2oz whiskey, and a more subtle whiskey would work better with 4oz soda water to 2oz whiskey. Know the whiskey and add what you think will make it taste better. Also, use good-tasting filtered water. You’re not adding juice or syrups, so there is nothing to mask lousy water or ice.

4). Finally, give it a few last stirs to mix. Although don’t just turn the spoon in a circle but bring it to the bottom and pull the whiskey up into the water. Do this just a couple of times to evenly mix the drink. A lot of work for a simple two-ingredient drink, right?

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Genever & Tonic – Recipe

Genever And Tonic

Genever & Tonic

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

293

kcal
ABV

9%

Total time

3

minutes

Learn how to make a vintage style gin and tonic

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Tonic Syrup

  • 2 oz Genever

  • 5 oz Soda Water

Directions

  • Technique: Build In Glass
  • Combine all ingredients except for the soda water in a glass.
  • Fill the glass with crushed ice.
  • Stir to combine and chill the ingredients.
  • Gently add the soda water and give the drink a couple of last stirs to mix it fully.

Notes

Featured Video

A Variation On The Classic Gin And Tonic.

This variation of the classic Gin and Tonic uses two older style ingredients to create a vision of what an 1800s gin and tonic would have been like if it existed then. The older style genever gin adds a bit of aged flavor and traditional juniper and herbal notes. The tonic syrup brings an earthy and citrusy, almost tamarind-like flavor not found in normal tonic water. If you like gin and tonics, this one is worth a try.

What Does The Genever and Tonic Taste Like.

The genever and tonic hit all the classic gin and tonic notes, but it also brings many new flavors. The tonic syrup adds an earthiness and citrus flavor that pairs well with the more aged herbal flavors of the genever. This fantastic tasting cocktail manages to be both flavorful and refreshing with an almost tamarind-like quality to it.

History Of The Use Of Tonic Syrup And Quinine.

Today’s clarified tonic water dates back to the 1870s when Schweppes figured out how to extract quinine precisely, clarify it, and bottle it as the product we know today. Discover by the native peoples of Peru, the bark of the Cinchona tree had many medicinal properties, one of which was preventing illness from mosquito bites and other physical ailments. The invading Spanish navy observed this and brought back Cinchona to be studied. The Cinchona bark was found to help with nerve pains, fevers, and asthma, and they realized the illness it prevented from the mosquito bites was malaria. The ground-up and infused cinchona bark tasted terrible, and to counter the poor taste, spices, citrus peels, and sugar were added to make a kind of quinine julap. Often the syrup would be administered with wine and eventually led to a market of quinine wines called quinquina. Dubonnet, Lillet, and Cocchi Americano are aperitifs we still use today that started as quinquina, with Dubonnet and Cocchi Americano still containing quinine to this day.

It was known for a long time that quinine helped treat and prevent malaria, but the extraction process was too crude and not something that could be done on a scale massive enough to support large European armies. The 1820s saw an enormous improvement in the extraction process, and in the 1850s, Erasmus Bond began selling the first carbonated quinine water. The English had already successfully invaded India (present-day India and Pakistan), but Africa’s environment was still too difficult to crack. In the 1870s, Schweppes perfected the process and began selling a clarified “Indian Quinine Water” that could be produced on a massive scale. This was the invention many European militaries were waiting for.

At the start of the 1880s, the major European empires could penetrate Africa beyond its coast, dividing up its peoples and land for their profit, and they could only have done it with quinine. The Gin and Tonic as we know them today were probably not being made around this time. If the tonic water was being mixed with gin, it was most likely because of availability and not soldiers explicitly looking to make this cocktail.

The History And Creation Of The Gin And Tonic.

The gin and tonic as we know it today were most likely invented in British occupied India around the 1920s to 1930s. If a genever and tonic were ever made, it was most likely made between the 1870s and 1900. Dry gin didn’t become a familiar mixing spirit until the early 1900s, just as genever and Old Tom gin faded. Cocktail books from the 1890s and back make no mention of it. No cocktail books mention a Gin and Tonic cocktail till the 1940s. The earliest reference to a gin and tonic is in 1946 The Roving Bartender and The Stork Club Bar Book. The Roving Bartender by Bill Kelly describes it as “A favorite drink in the tropics.” After that, it’s common in cocktail books, but every minor and significant cocktail book before those two makes no mention of the drink. The most straightforward and most likely reason is it didn’t exist yet. Ideas and recipes take time to travel, so placing its creation around the 1920s to 30s lines up.

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Chilcano – Classic Recipe & History

Chilcano Cocktail

Chilcano

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Peruvian
Servings

1

servings
Calories

221

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Classic Chicano.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 tsp Simple Syrup

  • 3 dashes Angostura Bitters

  • 2 oz Pisco

  • 4 oz Ginger Beer

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass with ice.
  • Top with soda.

Notes

Featured Video

Think of this as a Peruvian Moscow Mule, but the bitters add a nice spice. Invented somewhere in the early 1900s in Peru, it can be prepared with simple syrup and bitters or without. While the bitters add a nice kick to the drink, if you choose to prepare it without syrup and bitters, I would add 1 oz (30mls) of ginger beer. The chilcano predates the Moscow Mule, but it is unknown if the chilcano had any influence on creating the Moscow mule in Los Angeles.

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El Diablo – Original Recipe

El Diablo

El Diablo

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

4

servings
Calories

300

kcal
Total time

0

minutes

Learn how to make the an El Diablo.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Creme de Cassis

  • 1 oz Reposado Tequila

  • 6 oz Ginger Beer

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass with ice.
  • Top with soda.

Notes

Featured Video

The History Of The El Diablo Cocktail

The El Diablo cocktail first appeared in Trader Vic’s 1948 Bartenders Guide as the Mexican El Diablo cocktail. It seems to be a variation of the original 1930s Tequila Sunrise with ginger beer replacing the soda water. In his 1972 edition of his Bartender’s Guide, it is called just the El Diablo. Funny enough, he still has the Mexican El Diablo listed in his 1972 edition, and they are line for line, word for word, and ounce for ounce the same. The only difference is one has a straw, and the other does not. It was likely just an oversight, and the same cocktail was added twice with its older name. Also, the recipes do not have a large “TV” next to them, meaning they are not Trader Vic’s original recipes, but I cannot locate them anywhere else. Whether you call it an El Diablo or Mexican El Diablo, this is a fantastic cocktail.

Recipe Resources

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Mojito Criollo No.2 – Classic 1935 Gin Mojito

Mojito Criollo No.2 Cocktail

Mojito Criollo No.2

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

279

kcal
ABV

8%

Total time

3

minutes

Learn how to make the a classic Mojito No.2.

Ingredients

  • 5 Whole Mint Leaves

  • 1 oz Simple Syrup

  • 1 oz Lemon Juice

  • 2 oz Dry Gin

  • 5 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated drink into a glass with ice. Use a fine mesh strainer to catch the mint leaves.
  • Top with soda water.

Notes

Featured Video

History Of The Mojito

The earliest references to the Mojito come from Cuban trademark filings in 1915 and 1917. These trademarks are for an allspice liqueur named “Mojito Criollo” by Manuel Gómez. The trademarks do not appear to have been granted as the term mojito was too common and similar to “majito” or “mejito.” Majito is the diminutive form of majo, which in the Cuban dialect refers to an incredibly beautiful person. Mojo is similar and means a charming allure. Criollo is Spanish for creole, and in Cuba, a criollo would be a native-born person with both Spanish and native parents. Mojito Criollo loosely translates to a beautiful/charming racially mixed person.

The first modern mojito recipe comes from the 1931 Cuban cookbook “Cuban Cookery” by Blanche Zacharie de Baralt. In the intro to her cocktails section, she states,

The cocktail is not a native institution of Cuba. Before the Spanish American war [1898] it was considered here an exotic drink and seldom served; but our northern visitors, who have come in larger numbers since then, have realized that our excellent rum and fine fruit juices formed an unequalled combination, the cocktails of Havana have gained a well deserved reputation and their fame encircled the earth.

Blanche Zacharie de Baralt

She states that the Naval Officers stationed at Guantánamo Bay were heavy drinkers, and Cuban drinks like the daiquiri were invented there. Most likely, other Cuban cocktails were created there, and the Mojito probably was too. She provides two recipes similar to the modern mojito. The Criollo, a mojito with angostura bitters, and the Cuban Mojo, the standard mojito recipe we see today. I mention these two recipes because Bar la Florida, the most famous bar in Havana then, called the Mojito the “Mojito Criollo.” Although, for non-Spanish speakers, criollo is an awkward word to pronounce, I can easily see it getting dropped and only Mojito remaining.

How Sweet Should A Mojito Be?

As sweet as you like, but historically the Mojito was not a sweet drink. Typically today, 1 oz of syrup is added, and it makes for a sweet citrusy, and minty drink, but the earliest recipes only used 1 tsp of sugar. The reduced sugar makes these older Mojitos more refreshing and bright with a slight tartness. Making them closer to a rickey than a collins. But it’s up to you. The tartness is nice, but a little extra sugar isn’t bad, either.

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Pimm’s Cup – Classic No.1 Recipe & History

Pimm's Cup Cocktail

Pimm’s Cup

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

258

kcal
ABV

7%

Total time

3

minutes

Learn how to make the a classic Pimm’s No.1 Cup.

Ingredients

  • 2 oz Pimm’s No.1 Concentrate

  • 5 oz Sparkling Lemonade

Directions

  • Technique: Build In Glass
  • Pour Pimm’s into a glass with ice.
  • Stir to chill and top with lemon-lime soda/lemonade.
  • Add strawberry slices, cucumber slices, and mint.

Notes

Featured Video

The History Of James Pimm’s Tonic Drink.

The Pimm’s No. 1 Cup was Invented in either the 1820s or 1830s by James Pimm in London and was 1 of 6 different house drinks. James Pimm’s No. 1 Cup was a gin cocktail, thus making Pimm’s cup a gin cocktail. No.2 was a scotch cocktail, No.3 was a brandy cocktail, No.4 was a rum cocktail, No.5 was a rye whiskey cocktail, and No.6 was a vodka cocktail. James Pimm only invented 1, 2, and 3, with No. 4, 5, and 6 being created almost 100 years later. James Pimm would start his cocktails with a base spirit, add some quinine and herbs, sweeten it with lemonade, and was sold it as a tonic/health drink. Each cup had a different base spirit and a different health benefit.

James Pimm eventually started selling pre-made concentrated bottles of each of his drinks that the average person could buy at a store and make at home by just adding lemonade. Similar to how you can purchase pre-made margarita mix and need to add tequila. So when you buy a bottle of Pimms No.1 Cup, you’re buying Pimm’s No.1 Cup concentrate. In the 1970s, the Pimm’s company was purchased, and No.2 – No.6 were eventually phased out, leaving only his gin-based No.1 concentrate. Sometimes No.3 is sold in limited releases as Pimm’s Winter cup and No.6 as Pimm’s Vodka Cup. Old bottles of 2-6 will go to auction and get anywhere from 150 to 400 dollars a bottle. I can’t imagine that they still taste any good.

What do you mix with Pimms?

There are four different mixers to add to Pimms. The original mixer is sparkling lemonade. Sparkling lemonade is not Sprite or 7Up; it’s more like the fancy French or sparkling Italian lemonades you would find at a Trader Joe’s or whole foods. If you don’t have access to sparkling lemonade, you can make your own by combining lemon juice, simple syrup, and soda water. Another mixer is just ordinary lemonade. This is my favorite way since it’s a bit more acidic and less sweet, and it makes the drink taste like a herbal Tom Collins. Another mixer, and maybe most common, is ginger beer. This is a smart way to mix it today, and it does add a nice spice to the drink. The last mixer is lemon-lime soda, like Sprite or 7Up. This last one is a pretty dull mixer since it just adds sweetness and no extra natural flavor. But if you want to go traditional, then go with sparkling lemonade.

What Does The Pimm’s Cup Taste Like?

The final taste of a Pimm’s cup will vary based on what it is mixed with. Pimm’s No.1 has an excellent taste similar to that of a gin-based Drambuie meets sweet vermouth. It would be interesting to experiment with it as a sweet vermouth substitute, but back to the Pimm’s cup. Sparkling lemonade adds a nice sweetness and lemon flavor without being acidic. Regular lemonade adds a nice bit of lemon and tart flavor to the drink while being the least sweet. Ginger Beer replaces the tart lemon flavor with a spicy, peppery, earthy flavor. Lemon Lime soda simply adds a soda-like sweetness. Lemon-lime soda is not bad, but the other three taste better.

How To Garnishing a Pimm’s Cup.

The Pimm’s Cup is unique from other cocktails because the garnishes are just as important as the drink itself. A Pimm’s without garnishes is not a proper Pimm’s. I once read that Pimm’s used bergamot petals, but since those are expensive and hard to find, a common substitute is cucumber slices. I’m not sure if that is true or not, but the standard garnishes that go into a Pimm’s Cup are cucumber slices, strawberry slices, and mint, and I will agree that they make the drink taste better.

Making A Whole Pitcher Of Pimm’s Cup.

I have provided a recipe for every single drink. If you want to make a pitcher of this with a whole bottle of Pimm’s, mix an entire bottle of Pimm’s with 1.9L (about 8 cups) of the mixer. Remember to add the garnishes to the pitcher as well.

The Most Important Ingredient.

The essential ingredient in the Pimm’s Cup is your mixer. As described above, the mixer used will completely change the drink. So my advice is to ditch the soda and use either ginger beer, a nice lemonade, or drive to Trader Joe’s and buy sparkling Italian lemonade. Life is too short to waste on drinking a subpar mixer.

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Irish Mule – Classic Recipe

Irish Mule

Irish Mule

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

227

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Irish Mule.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Irish Whiskey

  • 5 oz Ginger Beer

Directions

  • Technique: Build In Glass
  • Combine all ingredients except for the soda in a glass.
  • Fill the glass with ice.
  • Stir to combine and chill the ingredients.
  • Gently add the soda and give the drink a couple of last stirs to mix it fully.

Notes

Featured Video

This is the Irish Whiskey version of a Moscow Mule, sometimes called the Irish Mule. An older similar drink called the Horse’s Neck is also whiskey and ginger beer. The difference between these two is the Irish Mule has lime juice in it, while the Horses Neck has an enormous lemon peel to add citrus flavor.

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Horses Neck – Classic Recipe & History

Horses Neck Cocktail

Horses Neck

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

225

kcal
ABV

11%

Total time

3

minutes

Learn how to make a classic Horses Neck.

Ingredients

  • 2 oz Bourbon

  • 5 oz Ginger Beer

Directions

  • Technique: Simple Combine
  • Add ice to a glass.
  • Simply combine the ingredients and stir to combine and cool the drink.
  • Garnish with a long oversized lemon peel.

Notes

Featured Video

This was the Irish Mule before ordering an Irish Mule became a thing. Dating back to the 1890s, this drink was originally a nonalcoholic drink that folks started to fortify with brandy or whiskey because, why not? The only real difference between this and an Irish Mule is this drink has a large lemon peel for flavor, whereas an Irish Mule has a bit of lime juice for that citrus flavor.

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Gin & Tonic – Classic Recipe & History

Gin And Tonic

Gin And Tonic

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

203

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Gin and Tonic.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Dry Gin

  • 5 oz Tonic Water

Directions

  • Technique: Build In Glass
  • Combine all ingredients except for the tonic water in a glass.
  • Fill the glass with ice.
  • Stir to combine and chill the ingredients.
  • Gently add the tonic water and give the drink a couple of last stirs to mix it fully.

Notes

Featured Video

The History And Creation Of The Gin And Tonic.

The gin and tonic as we know it today were most likely invented in British occupied India around the 1920s to 1930s. If a genever and tonic were ever made, it was most likely made between the 1870s and 1900. Dry gin didn’t become a familiar mixing spirit until the early 1900s, just as genever and Old Tom gin faded. Cocktail books from the 1890s and back make no mention of it. No cocktail books mention a Gin and Tonic cocktail till the 1940s. The earliest reference to a gin and tonic is in 1946 The Roving Bartender and The Stork Club Bar Book. The Roving Bartender by Bill Kelly describes it as “A favorite drink in the tropics.” After that, it’s common in cocktail books, but every minor and significant cocktail book before those two makes no mention of the drink. The most straightforward and most likely reason is it didn’t exist yet. Ideas and recipes take time to travel, so placing its creation around the 1920s to 30s lines up.

History Of The Use Of Tonic Syrup And Quinine.

Today’s clarified tonic water dates back to the 1870s when Schweppes figured out how to extract quinine precisely, clarify it, and bottle it as the product we know today. Discover by the native peoples of Peru, the bark of the Cinchona tree had many medicinal properties, one of which was preventing illness from mosquito bites and other physical ailments. The invading Spanish navy observed this and brought back Cinchona to be studied. The Cinchona bark was found to help with nerve pains, fevers, and asthma, and they realized the illness it prevented from the mosquito bites was malaria. The ground-up and infused cinchona bark tasted terrible, and to counter the poor taste, spices, citrus peels, and sugar were added to make a kind of quinine julap. Often the syrup would be administered with wine and eventually led to a market of quinine wines called quinquina. Dubonnet, Lillet, and Cocchi Americano are aperitifs we still use today that started as quinquina, with Dubonnet and Cocchi Americano still containing quinine to this day.

It was known for a long time that quinine helped treat and prevent malaria, but the extraction process was too crude and not something that could be done on a scale massive enough to support large European armies. The 1820s saw an enormous improvement in the extraction process, and in the 1850s, Erasmus Bond began selling the first carbonated quinine water. The English had already successfully invaded India (present-day India and Pakistan), but Africa’s environment was still too difficult to crack. In the 1870s, Schweppes perfected the process and began selling a clarified “Indian Quinine Water” that could be produced on a massive scale. This was the invention many European militaries were waiting for.

At the start of the 1880s, the major European empires could penetrate Africa beyond its coast, dividing up its peoples and land for their profit, and they could only have done it with quinine. The Gin and Tonic as we know them today were probably not being made around this time. If the tonic water was being mixed with gin, it was most likely because of availability and not soldiers explicitly looking to make this cocktail.

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