Tonic water is today mostly served as a mixer for gin and vodka, or sometimes alone as a refreshing drink. But it was originally used to help prevent malaria, as it contains quinine (from the bark of the cinchona tree). It was so bitter that medics added gin, to make it more palatable. Modern tonic waters don’t have as much quinine, and are generally sweeter.
Due to quinine, avoid tonic water for pregnancy/nursing and many medical conditions (including liver failure) and if on medications (blood thinners, antibiotics and anti-depressants). Also avoid grapefruit and rhubarb tonic waters, if on certain medications (check paper inserts).
Fentimans (Northumberland) makes a wide range of botanically brewed tonic waters, made with herbal infusions from lemongrass to Sicilian lemon oil.
Luscombe (Devon) blends Dartmoor spring water with wild or organic fruits, and Indian quinine. Also in flavoured versions (elderflower and grapefruit) and a Light version (sweetened with fruit sugar, with Japanese yuzu).
Daylesford makes organic tonic water with dandelion, instead of quinine. Containing far less sugar, it’s bottled on a family farm in Devon. Choose from Light, cucumber, wild elderflower or Damescena rose.
