..I shall now prepare the first of my malarial control regimen for the day!
Delicious Variations of Gin & Tonic Cocktails
From Chilled Magazine
The Gin and Tonic was originally made to prevent and treat malaria. In India and other tropical regions, malaria was (and in some places continues to be) a persistent problem. It was discovered in the 1700′s that quinine (a natural white crystalline alkaloid found in the bark of the cinchona tree and still used today as an ingredient in tonic water) had fever-reducing, antimalarial, painkilling and anti-inflammatory properties, and could be used to prevent and treat the disease.
The drawback? Quinine had a very bitter and unpleasant taste. British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine, thus making the drink more palatable. Soldiers in India were already given a gin ration, and the sweet concoction inevitably made sense. The Gin and Tonic was born.
Rather than mixing up just an ordinary Gin & Tonic, Hendrick’s Gin has provided us with a delicious and easy recipe. Hendrick’s is infused with cucumber and rose, which adds a nice twist to the classic Gin and Tonic cocktail.