Quinine’s Historical Journey from Medicine to Mixology
The presence of quinine in alcohol is a fascinating story that dates back centuries, rooted in necessity rather than recreation. Quinine was first isolated in the 1820s from the bark of the South American cinchona tree, a remedy used by indigenous peoples for fever. When European colonists faced malaria in tropical regions, they sought ways to make the bitter medicinal quinine more palatable, leading to the creation of quinine-flavored beverages. This history directly influenced the development of several modern drink categories.
The Categories of Alcoholic Beverages with Quinine
Quinquina and Chinato: Quinine-Infused Wines
This is the most direct and historically significant category of alcohol that contains quinine. Both French quinquinas and Italian chinati are aromatized, fortified wines flavored with cinchona bark. These are different from vermouth, which typically uses wormwood as its primary bittering agent, though some contain quinine as a secondary botanical.
- Dubonnet: This French quinquina, first sold in 1846, was created specifically to make quinine more palatable for French troops in North Africa. It is a sweet, fortified red wine infused with herbs, spices, and a small amount of quinine. Dubonnet is famously a favorite of the British royal family.
- Byrrh: Another French quinquina, Byrrh is a fortified wine with quinine, mistelle (grape juice and brandy), and other botanicals. Originally marketed as a health drink from the late 19th century, it is now prized as an aperitif and cocktail ingredient.
- Cocchi Americano: An Italian Americano aperitif wine, Cocchi Americano is produced in the Asti province. Its base is Moscato di Asti, fortified and flavored with cinchona bark (quinine), along with citrus peel and other botanicals. It is often used as a substitute for the now-defunct Kina Lillet in classic cocktail recipes like the Vesper.
- Lillet Blanc (Reformulated): While the original Kina Lillet contained more prominent quinine, the modern Lillet Blanc has been reformulated and contains only a trace amount, if any, in contrast to its predecessors.
Italian Amari: Herbal and Bitter Liqueurs
Many Italian amari, a broad category of bitter herbal liqueurs, use cinchona bark as one of their primary bittering agents. These are typically enjoyed as a digestif after a meal. The specific bittering agents are often proprietary secrets, but it is known that cinchona is a key botanical in many.
- Averna: A well-known Sicilian amaro, Averna is affirmed to contain cinchona bark among its secret recipe of herbs and spices.
- Fernet-Branca: This intensely bitter amaro includes cinchona bark, along with numerous other botanicals, contributing to its complex and herbaceous flavor profile.
- Ramazzotti: Ramazzotti, one of Italy's oldest amari, also lists cinchona as one of its ingredients.
Specialty Gin and Tonic Water
It is a common misconception that gin naturally contains quinine. In reality, the quinine in a gin and tonic comes from the tonic water, which was historically developed to make the medicinal compound more drinkable for British soldiers in India. Most gins do not contain quinine, with the exception of a few specialized producers who intentionally add cinchona bark to the distillation or infusion process.
- 1897 Quinine Gin: This is a notable example of a specialty gin that incorporates cinchona bark directly. It was created in collaboration with the charity Malaria No More UK.
Comparison Table of Quinine-Containing Beverages
| Beverage Category | Primary Quinine Source | Key Characteristics | Modern Examples | Notes |
|---|---|---|---|---|
| Quinquina Wines | Cinchona Bark Infusion | Fortified wine, sweet or semi-sweet, complex herbal notes. | Dubonnet, Byrrh | Created in France to make quinine palatable for medicinal purposes. |
| Americano Aperitifs | Cinchona Bark Infusion | Fortified white or rosé wine, bittersweet citrus and spice notes. | Cocchi Americano | Italian equivalent of quinquinas, excellent for cocktails like the Vesper. |
| Italian Amari | Cinchona Bark (Botanical) | Herbal liqueur, typically bitter, often with complex, secret recipes. | Averna, Fernet-Branca, Ramazzotti | Digestive liqueurs where cinchona bark is a common bittering agent. |
| Tonic Water | Quinine Flavoring | Carbonated soft drink with added quinine. | Fever-Tree, Schweppes, Q Mixers | The most common way to add quinine to a drink, pairing with spirits like gin. |
| Specialty Gins | Cinchona Bark Infusion | Gin with traditional botanicals and added cinchona for bitterness. | 1897 Quinine Gin | Rare, purpose-made spirits, not typical of most mainstream gin. |
Conclusion: The Modern Significance of Quinine in Alcohol
While quinine's medicinal role has largely shifted to pharmaceutical capsules for malaria treatment, its legacy lives on in the bitter and complex flavors of certain aperitifs, digestifs, and mixers. The characteristic bitterness of drinks like Dubonnet and Cocchi Americano, and of course, the ever-popular Gin and Tonic, all trace back to the cinchona tree. For those seeking alcohol that has quinine in it, the journey often leads to discovering a fascinating world of historically-rooted bitter wines and liqueurs, rather than finding it in a pure, unflavored spirit. For further reading, Difford's Guide offers extensive information on quinquina and other aromatised wines.
