Gin and Tonic

According to Winston Churchill, the gin and tonic “has saved more Englishmen’s lives and minds, than all the doctors in the Empire.”

It was the tonic’s quinine, of course, which did the life saving. Seventeenth century Peruvians discovered that the bark of the cinchona tree (which became known as the fever tree) could be used to treat various fevers. It worked impressively well for not only treating malaria but preventing it as well. As a result it became something of a powerful weapon for the British to rule their distant lands of India. And rule it they did, for almost a hundred years – the jewel in the crown as it became known, with Queen Victoria adding the moniker “Empress of India” to her titles.

Because of malaria, quinine became critical to the health of this empire, allowing the British to survive and rule (terrorize?) another day, especially in the wet, low lying areas. Quinine though is particularly bitter, so officers took to adding it to water with a bit of sugar. Eventually, some bright spark had the genius idea of adding it to gin, turning it from bitter potion to refreshing medicinal cocktail to be enjoyed in the waning hours of afternoon heat and sun.

And while the sun may have eventually set on the empire, the classic gin and tonic lives on.

It’s one of the simplest of drinks to make: half gin, half tonic over ice with the classic accompaniment of a lime wedge. But that doesn’t stop people from having very clear opinions of what gin to use, what tonic, what ice. I personally favour Hendricks gin for its light rose and cucumber overtones, because I’m not wild about Juniper.

And I have certainly played around with more creative versions. I have muddled, pureed and concocted my way into a strawberry and black pepper gin and tonic, a raspberry and mint, a grapefruit and thyme and while some were OK, none came close to being good enough to warrant so much faffing around. With one exception: elderflower and cucumber.

This combination seems to nicely highlight the drink’s light herbaciousness while adding a touch of floral. And you can make it a variety of ways because Fever Tree makes both a cucumber and an elderflower tonic which are both delicious. Use elderflower and add slices of cucumber or use the cucumber and add a splash of elderflower liqueur. Or, use regular tonic with a splash of elderflower liqueur and a muddle of cucumber.

And for a delicious accompaniment of the utmost ease, open a bag of salt and vinegar chips (Kettle Chips brand is the best), otherwise, keeping in line with its Indian roots, enjoy your gin and tonic with a good curry.