May 15 - 27

Northern Line Bar & Social

The Cocktail:

Quince Essential

  • Whitley Neill Quince Gin
  • East Imperial Light Tonic Water
  • Golden Peach Bitters
  • Garnish: Burnt Rosemary & Candied Orange

To facilitate the ongoing occupation and ultimate colonisation of India, the East India trading company needed to find a treatment for tropical diseases such as malaria. The addition of cinchona bark in tonic water encouraged the development of quinine, which was one such treatment.

Wanting to draw out the source of quinine, I created bitters with cinchona bark as a bittering agent.

In combination with the sweetness of the Whitley Neill Quince Gin and the dryness of the East Imperial Light Tonic Water balanced into a summery contemporary gin and tonic, garnished with a burnt sprig of rosemary to juxtapose the sweetness of the gin and highlight the fruitiness of the quince.

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