Tonic water, originally created as a medicinal drink, has its roots in the use of Cinchona bark, which contains quinine—a compound known for its antimalarial properties.
The history of this beverage dates back to the 17th century when Jesuit missionaries in South America learned from Indigenous people about the bark’s ability to treat fevers. The bark, known as “Peruvian bark,” was introduced to Europe and became widely used to combat malaria.
In the 19th century, British officers in colonial India and other tropical regions began mixing quinine with sugar and water to make the bitter medicine more palatable. Eventually, carbonated water was added, creating the first tonic water.
By the mid-19th century, tonic water became a popular mixer, especially in combination with gin, leading to the creation of the iconic gin and tonic cocktail. Today, tonic water is enjoyed primarily as a mixer, though modern versions contain much less quinine than the original medicinal formulations.
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