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- February '07
- January '07
Tonic Water 2.0
In the 1800s, the malaria-prone British in India drank tonic water as a sugar-and-citrus cover-up for the medicine quinine. Then they got the bright idea to mix it with gin, and the rest is history. Unfortunately, most of the tonic we get in the states today is flaccid and cloyingly sweet, owing to the fact that it’s sweetened with high-fructose corn syrup. But there’s a new breed of boutique tonics hitting U.S. shelves, and they not only taste better but also are better for you. Our three favorites are
Stirrings, made with cinchona-bark extract and cane sugar (at Whole Foods and
stirrings.com),
Fever Tree, enhanced with Tanzanian orange oil (fevertree.com), and
Q Tonic, sweetened with organic agave syrup (qtonic.com).
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