| |
| | CuisineNet Cafe: Gin & Tonics |
 | | When mixed with tonic water, "Most people are oblivious to any specific type of gin," confirms Mario Hernandez, a pro of a bartender at the picturesque Boathouse Cafe in Central Park. |
 | | Yet gin and tonics are an acquired taste, he says, "and the type of people who order them are more professional and drink-conscious." Even though he feels the brand of gin is not that important, it's "Tanq and tonic, Tanq and tonic,\" he hears all day long (referring to Tanqueray). |
 | | Tonic water is a diluted form of quinine, an extract of the cinchona nitida tree bark from Java which was used to fight malaria parasites and alleviate fever and pain. |
| www.cuisinenet.com /cafe/strong_waters/1996/00002-1.html (429 words) |
|