Back in the day, tonic water contained more quinine than it does now. Ingesting the bitter liquid kept mosquitoes at bay and warded off malaria. British colonials in India found adding gin to their tonic made their daily dose much more palatable, and a new cocktail was born. A Gypsy Kitchen Gintonic blends Tanqueray gin with custom tonic syrup featuring notes of ginger, yuzu, rose petal, hibiscus flower and a squeeze of lime ($9). By Jove, that fragrant, spicy tonic doesn’t have a bitter bent to tame, but let’s keep the gin. Shall we?
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