Origins of Gin and Tonic

In 18th century Colonial India malaria was rampant, and the conquering British knew that quinine, a medicinal substance extracted from the bark of the cinchona tree in South America and the main ingredient in tonic water, helped to prevent malaria. But the British were a big bunch of babies. Many either were reluctant to take the medicine or outright refused because of the bitter taste, so somone came up with the idea of cutting the bitter flavor of quinine with gin. A bit later the lime was added to stave off scurvy. Two equally terrible concoctions were thus united, and, with the help of a bit of citrus, a rather tasty beverage was formed.

Quinine was first used in Europe in the 17th century to prevent malaria in the swampy lands outside of Rome in Italy, and today it is still the most cost effective medicinal treatment against malaria throughout the world.