Stemming from its crafty way of fighting off malaria in British-occupied India, the gin-and-tonic cocktail remains a summertime classic. It’s surprising, then, how awful gin and tonic water taste by themselves. The transformation of the two substances into one delicious beverage is rooted in chemistry. It’s a similar concept used to pair food and wine. Akshat Rathi, from Quartz, explain its chemical makeup in detail here. To learn the history of gin and tonic as an anti-malarial, watch the video below.
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