International Gin and Tonic Day 2023: How the classic Gin and Tonic has evolved in Mumbai over the years

There are many different kinds of cocktails, but the classic Gin ‘N' Tonic is loved by many and has always been a favourite, and rightly so for its simple yet unique flavour. It's also what many bartenders and mixologists believe makes it unique. "A Gin and Tonic stands out for its simplicity and distinctive flavour profile, blending the herbal notes of gin with the crispness of tonic water and a splash of citrus. Its iconic taste and refreshing character set it apart from little complex cocktails on the menu," shares Garrimella Vishwanath Venkat, mixologist at Napoli by Shatranj.

Aaditya, who is the head mixologist at Blah! in Bandra Kurla Complex adds that it is also less sugary than many other drinks, which allows the gin's distinct flavours to show through in the cocktail. The city barman giving his unique take on the classic makes an Orange Thyme GnT, which has successfully been on their menu for the last two years. Besides the simplicity, Bharat Sharma, head mixologist at Woodside Inn, the significantly lower calorie count also makes gin a refreshing all-day drink when mixed with tonic and other ingredients such as lemon, orange and berries.

There are so many cocktails made in the world, but would you believe there is a day to celebrate the cocktail gin and tonic? Every year, International Gin and Tonic Day is celebrated on October 19 around the world by lovers of cocktails. As the story goes, ‘Gin and Tonic' finds its roots in India and was made popular by the British East India Company in the 1700s, when Scottish doctor George Cleghorn found quinine, a component of tonic water, can help in the cure of malaria, which was spreading at that time. Since it was bitter by itself, British officers started adding sugar, lime, water, and gin to make it palatable. It led to the invention of Gin and Tonic as we know it today, but that too has undergone an evolution, and bartenders and mixologists in Mumbai are experimenting like they have never done before, and Aaditya is only one of them.

Innovating with the classic Gin and Tonic
He explains, "It's made with gin, orange thyme syrup, and tonic water, then topped with an orange slice, fresh thyme, and red peppercorn. The gin used influences the flavour, the syrup offers a distinct herbal-citrus note, tonic water balances the sweetness, and garnishes add perfume and flavour." These components, he adds, provide adaptability, allowing for a variety of flavour profiles ranging from sweet and fruity to herbal and spicy, while innovating with the classic cocktail.

Apart from the Orange Thyme version, they also have herbal-infused and berry-infused cocktails, along with a familiar cucumber, but more importantly a refreshing spicy Gin and Tonic that gives a kick with red pepper flakes or jalapeño slices. In fact, such is their love for gin and tonics that they even have a Gin and Tonic tree, a theatrical way of involving a metal structure designed to serve six variations together; this is apart from the DIY Gin and Tonic's encouraging drinkers to make their own version of the classic cocktail.

Even Saz American Brasserie has taken the liberty to innovate with the classic Gin and Tonic to make the Citrus Gin and Tonic, which has been on their menu for the last one and a half month, and they have been receiving a good response for it till now. "We have created a Saz Gin and Tonic, which is a twist on the classic Gin and Tonic and we have added all Citrus Cordial to elevate the citrus element in the Gin and Tonic," shares Prashant Patil, who is a senior bartender at the BKC restaurant.

Such is the interest in Gin and Tonic that 145 Cafe & Bar has not just one variation but as many as four unique versions of the classic Gin and Tonic cocktail on their menu. While they have one with Cucumber and Basil, they also have Lychee, Citrus and Clove, and Grape, along with a Peach & Rosemary version too. Having always served the cocktail since they opened, they added a separate section on the menu for the cocktails inspired by the classic cocktail because of its popularity and innovation. Ishaan Bahl, founder of the city restaurant says, "Using London dry gin and classic Indian tonic, we have added additional ingredients to formulate our cocktails. The Peach & Rosemary cocktail is a popular favourite among diners."

Homegrown gins and tonics
Innovating with the Gin and Tonic is not merely about using different kinds of ingredients to elevate the drink but also reminds how the base ingredients are also driving the change.

The recent boom in homegrown gin labels in India has only propelled the exploration of Gin and Tonic forward, along with different types of tonics - both of which first and foremost influence the flavour of the cocktail. Mayank Soni, mixologist from Geoffrey's at Hotel Marine Plaza on Marine Drive, explains, "Craft distilleries have played a significant role in the resurgence of gin, as they offer unique and small-batch gins that cater to a variety of tastes and preferences."

It's not only the newer efforts but Venkat traces the popularity of gin and tonic to the emergence of various botanical-infused gins and artisanal tonic waters, a trend that he has seen evolving since the early 2000s. It has also been the reason why more people have been opting to drink now than before. "People were not drinking gin earlier because there was no good local gin. A rush of new gins, heady with locally sourced botanicals and spices, are being distilled in Goa now." This, he believes, has not only made gin popular again but also made more people try out gin-based cocktails like the Negroni or the classic Gin and Tonic, which will appeal to every palate.

Soni uses the very same small-batch craft gins, which have unique botanicals and flavours, along with a quinine spray to make the cocktails to give it a distinct aroma. He adds, "Unique botanicals are Juniper berries, which are the most important botanical in gin. They are what give your favourite spirit its piney, woody and slightly sweet flavour. Orris root is an ingredient in the gin that gives it a floral aroma. It comes from the iris plant, which has been used in perfume-making for centuries. Coriander seeds are the seeds of the coriander plant and they can be used whole or ground. They add a floral, citrusy flavour to gin, as well as being used in many other dishes including Mexican and Indian cooking."

Busting myths about Gin and Tonic
Even as bartenders and mixologists are playing around with flavours in Mumbai, they have seen people have many misconceptions about the classic cocktail, which prevents them from not only enjoying it but even trying it out over other regular options. Venkat has seen quite a few and that is why he expresses, "There is a misconception that Gin and Tonic is a singular drink, but the choice of gin and tonic water can significantly impact its flavour. Additionally, some mistakenly believe it's a high-calorie cocktail, but it can be relatively low-calorie if made with light tonic water."

The city mixologist says that many people also think it is a strong cocktail but the level of its potency again depends on the wide range of gin and tonic, so telling the bartender your preference can always help. He has also observed how people assume it to be a summer drink instead of one that can be had throughout the year. "A common misconception is that gin and tonic is a harsh or bitter drink; however, when properly balanced, it offers a refreshing and nuanced flavour," he adds.

Patil has come across people who assume that Gin and Tonic is only for people who are older or for sophisticated drinkers, but that is not true because people of all ages can enjoy it. He adds, "People think that tonic water is the same as soda water or seltzer water but tonic water is specifically formulated for mixing with gin, different gins have distinct flavour profiles. The ratio of tonic water to gin can be adjusted based on personal preference."

In fact, Bahl says many people even avoid the cocktail because they think the tonic water is too bitter but when the right amount of it is added, it is next to perfection. Last but not the least, Sharma says since a lot of times a Gin and Tonic is served with a slice of lime, many drinkers assume that is the only way to drink it. Interestingly, Mumbai's bartenders and mixologists are changing it one Gin and Tonic at a time and how!