Gin and tonic: the two key ingredients of a formula with eternal validity

Between October 14 and 20, Argentina celebrates Gin & Tonic Week accompanying the International Day of this cocktail, which is celebrated on the 19th. BULLDOG, the London Dry Gin that makes up the Campari Group’s portfolio of spirits, is added with activations and special events in bars throughout the country.

Gin is a category that, between January and August 2024 vs. In the same period of 2023, it grew by 6% in supermarkets. Gin&Tonic consumption occurs mainly in bars and restaurants: 60% vs. 40% of home consumption, a category that has been growing since last year in its most important sales channel. Those who are most inclined towards this drink are young people between 18 and 34 years old, who see it as a trendy and refreshing cocktail.

At the base of every good Gin&Tonic is quality raw materials: BULLDOG London Dry Gin provides that essential part. With 12 botanicals from 8 countries, it is based on three sensory layers: one related to flavor, another to aroma and the third to complexity.

For this Gin&Tonic Week, BULLDOG will host a special nationwide offering, inviting consumers to enjoy unique twists on the classic cocktail at more than 30 bars across the country. Through a specially designed tour, you will be able to discover the signature creations of outstanding bartenders, who will surprise you with limited editions and innovative flavors. So that no one misses the experience, BULLDOG invites you to see the map of bars where you can enjoy Gin&Tonic Week.

Tonic water: from medicine to bar

The origin of tonic water dates back to the times of the British occupation in India, where soldiers prevented malaria by taking quinine – extracted from the bark of cinchona trees – as a natural remedy. To mask its bitter taste, it was accompanied with carbonated water and sugar.

It is also said that it was this medicinal mixture that gave rise to the Gin&Tonic. Gin was so popular in England that soldiers in India periodically received a ration for their own consumption and began adding it to the mixture of quinine, water and sugar. The first known record of Gin&Tonic dates back to 1868, when it appeared in the Oriental Sporting Magazine, already described as a refreshing cocktail recommendation for horse racing spectators. Its past as a medicine was officially forgotten.

The impact of choosing the correct tonic on the final cocktail

Although the production of tonic water is relatively standardized, the hallmark of each brand determines that there are different styles in the Argentine market. “There are some that are a little sweeter, with larger bubbles. There are other drier ones with a more delicate bubble, which will give rise to a lighter Gin&Tonic that highlights the botanicals of the gin more. Finally, national tonics have in some cases a higher presence of quinine, which gives us more bitterness,” he explains. Ramiro Ferreri warning that “we must be careful with tonic water that has very large bubbles because they can be released more easily and our Gin&Tonic could suffer the consequences.”

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Going beyond its basic ingredients, Gin&Tonic is also a kind of blank page that invites experimentation. Syrups, cordials, bitters, fruits, herbs and spices are great tools to customize the cocktail, as are small doses of aperitifs or vermouth. The garnish is also another opportunity to add flavor details, with lemon, grapefruit, orange, rosemary and cucumber as some classic favorites.

Federal wealth

Melina Portal and Joana Mereles will be two of the bartenders who will join Gin&Tonic Week in the rest of the country.

Born in the City of Buenos Aires, Meli has been dedicated to cocktails for almost two decades and is currently in charge of Uquía Bar, in San Salvador de Jujuy. “The cocktail industry in the Argentine Northwest has experienced a positive evolution in recent years, following current trends. This is largely due to people who travel to large capitals or abroad, experience other styles of cocktails and return more demanding, raising the standard when ordering a cocktail in the bars of the north,” he comments.

Its style is characterized by incorporating native ingredients into the bars, focusing on the four regions of Jujuy: Puna, Yungas, Quebrada and Valles.

For her part, Joana is a biologist and incorporates her research vocation into cocktails, working at Ferro Restaurante, in the city of Corrientes. In its Gin&Tonic version, it relies on a self-made tonic water that replaces quinine with tutía root. “I found it interesting to be able to replace a root like quinine with another that we have in abundance here and no one takes advantage of it, except the people from the interior of Corrientes who take their tereré from Tutía. And as a biologist, I observed a lot the abundance of medicinal plants that we have and do not know how to take advantage of. Always seeking to revalue our local flora,” he emphasizes.

Quinine: one ingredient, many possibilities

Today, the concentration of quinine in tonic water is much lower than in those times, and it is usually used in synthetic form. If the natural extract is added, it is in very small concentrations (between 50 and 100 mg per liter of tonic water) and with prior dilution. In addition to quinine and water, sweeteners such as sugar or glucose syrups are used to make tonic water to balance the bitterness.

Citric acid is also added to the product to give a touch that complements and complexifies the flavor, in addition to acting as a preservative. Some brands add natural lemon, grapefruit, cucumber, or herb extracts to create flavored versions.

To make tonic water, purified water is carbonated by injecting carbon dioxide (CO2) at high pressure, which gives it its characteristic bubbles. After diluting the quinine, the mixture is combined with the already carbonated water. Sweeteners and flavorings are also added here.