Tonic water, once a staple for British soldiers in 19th-century India, has evolved beyond its traditional gin pairing. Today, it's found in diverse combinations, from port and tequila to coffee. This shift is driven by younger consumers and health-conscious drinkers exploring new flavors. Fever-Tree's Oliver Winters highlights the rise in flavored tonics like rhubarb and raspberry. Even supermarkets feature tonic pairings with spirits like Pimm’s and Lillet. Industry experts note a surge in non-alcoholic options, such as espresso tonics and bitters-infused drinks. The trend reflects a broader culinary curiosity and a pursuit of unique, complex tastes.
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