Tonic water has been around for about 160 years. It was used back in the 1800’s to fend off malaria because of its high quinine content. Today’s tonic water has a much lower quinine content so it won’t prevent malaria or leg cramps but it will jazz up your glass of gin if its made properly. I recently visited Pints & Union, a cool bar in New Albany, Indiana, a small town across the Ohio River from Louisville, KY where they do tonic right. They make their tonic in-house and the one that I tasted was infused with allspice and lemongrass.
Another wonderful product of the craft cocktail movement, many bars are making their own unique tonics… and for that, I thank you bartenders! Ask your favorite bartender if they’re making tonic in-house, if so, give it a whirl, you won’t be disappointed.
P.S. If you want to visit Pints & Union, it’s on Market Street in downtown New Albany, IN. And to learn more about Pints & Union look for our next podcast, set to drop in January, 2019.