Tonic water is often used as a drink mixer for cocktails, especially gin and tonic. Gin and Tonic with Hendrick's Gin and Fentimans Tonic Water
Because of quinine's risks, the FDA cautions consumers against using "off-label" quinine drugs to treat leg cramps. It is often recommended as a relief for leg cramps, but medical research suggests some care is needed in monitoring doses.
In the United States, the US Food and Drug Administration (FDA) limits the quinine content in tonic water to 83 ppm (83mg per liter), while the daily therapeutic dose of quinine is in the range of 500–1000mg, and 10mg/kg every eight hours for effective malaria prevention (2100mg daily for a 70-kilogram (150 lb) adult). Traditional-style tonic water with high amounts of quinine and carbonated water is less common, but may be preferred by those who desire the bitter flavor. Some manufacturers also produce diet (or "slimline") tonic water, which may contain artificial sweeteners such as aspartame. It is also usually sweetened, often with the addition of high-fructose corn syrup or sugar. As a result of the lower quinine content, tonic water is less bitter. Most modern tonic waters contain comparatively less quinine, and are often enhanced by citrus flavors. Medicinal tonic water originally contained only carbonated water and a large amount of quinine. In 1868 the first known record of a Gin & Tonic was in the “Oriental Sporting Magazine” and was described as a refreshing cocktail for spectators of horse racing, not as a medicine.
Soldiers in India were already given a gin ration, so the sweet concoction was easy to make.
The mixed drink gin and tonic also originated in British colonial India, when the British mixed their medicinal quinine tonic with gin and other ingredients to make the bitter medicine more palatable. The first commercial tonic water was produced in 1858 when it was patented by the owner of Pitt & Co., Erasmus Bond. In early 19th century India and other tropical posts of the British Empire, medicinal quinine was recommended to British officials and soldiers to prevent malaria, where it was mixed with soda and sugar to mask its bitter taste, creating tonic water. As early as the 17th century the Spanish used quinine from the bark of Cinchona trees to treat malaria after being shown the remedy from the Indigenous peoples of Peru, Bolivia, and Ecuador.
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