Historically, quinine has been taken as an antidote to fevers for hundreds of years. In seventeenth-century India, the British mixed it with gin and lemon juice to reduce the quinine’s bitterness. Schweppes, a company that perfected carbonated mineral water in the 1780s, introduced their tonic water in the 1870s. It soon became popular with British troops as a premixed, curiously refreshing alternative. The fact that Amis and much of the world prefer lemon to lime is another issue entirely.

Sadly, most bars gush gallons of tonic from a multi-beverage hose, and residue of cola or ginger ale can linger. Look for a bar that still serves individual bottles of tonic with each drink.

As distinctive as every brand of gin can be, so, too, is the Gin and Tonic. Many agree that it is a waste of money to use imported gin when a domestic will do just fine, so let budget and taste be your guide. But never skimp on the tonic! Unless you are hosting a party, only use 10-ounce bottles. Few abominations compare with flat tonic. European Schweppes, which has more of a quinine taste to it, makes a superior G&T, but good luck finding it elsewhere in the world. Bubbly effervescence is paramount, and one or two gentle stirs is enough to blend the flavors.