The British played a major role in forming global alcohol consumption, spreading apple wine, whiskey, and Stout to the maximum of their empire. However, not only some drinks were offered, but were invented or transformed by the East India Company (EIC), a strong British commercial company established in the year 1600 that controls vast areas in India, China and Southeast Asia until they are resolved in 1874. Babs appeared in British style and colonial clubs in major commercial centers, which enhances the popularity of these drinks between officers, merchants and elites.
Gin & Tonic: A colonial invention in India
The British East India Company was responsible for one of the world's most famous cocktails: The Gin & Tonic. In the eighteenth and nineteenth centuries, British officers in India faced a continuous threat to malaria. It was the best known treatment at that time, Kenin, extracted from the Cinchona tree, but it was incredibly bitter. To make it more acceptable, the British officers mixed the ingredient with soda water, sugar and the jinn – making the jinn and item. Not only did this simple, refreshing cocktail become a medical necessity, but also became a preferred colonial drink, as it eventually spreads to Britain and the rest of the world.
However, the stimulant water in the past was completely different from what we have today. Early versions were more bitter, as it contains higher concentrations of quinin. In addition, the early stimulant water was not invasive; Kenin was simply dissolved in water. In only the nineteenth century, the stimulant water that produces invasive commercial began, making it more acceptable. Modern commercial stimulant water has reduced quinine content significantly and often includes added sweeteners and citrus flavor, making it more moderate. Despite these changes, the inheritance of the jinn and the activist as a colonial invention is still strong.
Bitter gene: from Malaya's forests
The least well -known jinn cocktail that was created in the tropical regions of the British Malaya is the jinn – mainly, the jinn was mixed with aromatic breeins and sugar drink. If you are a thirsty reader of Somerset Mauugham, you are likely to coincide with this cocktail that was mentioned several times during the author's journey throughout the British Malaya (including Singapore).
The cocktail was available in Bar Long Hotel at Raffles Hotel until 1985, as well as parts of Malaysia, although nowadays, he went out of fashion (perhaps because of his bitterness). Only a handful of bonds who know this drink these days, which is also known as GIN PINK GIN outside Asia.
India pale beer (IPA): beer built for the British in India
EIC also played a major role in creating India Pale Ale (IPA) – a variety of famous beer on many of them Craftsman Taps these days – in the late eighteenth century. On colonial sites in India, British merchants and soldiers preferred to drink the traditional British beer, but this beer spoiled the long journey from England. To solve this, Bowe Brewery George Hodgson – especially Bow Brewery – developed a beer with higher alcohol content and additional breeds to maintain freshness.
The jumps were used due to their natural antibacterial properties, which helped prevent damage during the long journey. The term “pally” came from the fact that this beer was breeded using lighter barley, compared to dark and huge bras that were common at the time. A strong, strong jumping beer has become known as pale India (IPA) because it was specifically fermented for British consumption in India. While most of the traditional British beer at the time had ABV (alcohol in size) about 3-4 %, IPas was stronger, often average 5.5-7 % of ABV, ensuring its stability on long sea trips. The success of IPA in India is its constant legacy, and it inspires the modern beer revolution.
Punch: EIC's merger from East and West
Another major alcoholic creation associated with Eic It is a punch. While the idea of ​​mixing spirits with citrus and spices was present in some cultures, EIC witnessed a punch and a code as a social drink. The British sailors and merchants in India, Sri Lanka and Indonesia have faced ark, a local spirit made of coconut, sugar cane or rice. They began mixing it with citrus fruits, sugar, spices and water, creating what became known as the punch – one of the first first -consuming cocktails.
Banch became especially common among sailors, who brought the drink to England, where the aristocratic circles embraced as a mass drink (usually served in the “punching bowl”). Over time, as RUM is more available through the Caribbean trade, replaced Arrack as a major spirit in many recipes. This transition helped to develop to the rum -based punches that were preferred in Britain and its colonies.
One of the most famous punches in Asia is the PEGU club, which originated from the British colonial club in Burma. The jinn, lemon juice, orange, beer and sugar appeared, reflecting the integration of British spirits with tropical components. Likewise, Singapore Sling, created at the Raffles Hotel in Singapore, reflects the traditions of making colonial punch with a mixture of jinn, citrus fruits, cherries, and herbal issues, which offer how the British affects the culture of local cocktail.
The legacy of alcohol effect for the East India Company
It is still possible to see the permanent EIC effect on alcohol in Asia today:
- Gin & Tonic, IPA and PunchAll colonial inventions remain global favorite.
- Beach factories, clubs and drinking habits inspired by the British Continue affecting the culture of drinking in India, Hong Kong and Southeast Asia.
- tradition PUNCH (Arrack & Citrus Cocktails) It is still reflected in many modern cocktails.
Although the East India Company stopped operations in the mid -nineteenth century, its effect on alcohol in Asia fades, which constitutes global drinking trends that continue to this day.
