Bosque celebrates International G&T Day

Argentinian brand Bosque Gin is celebrating International Gin & Tonic Day by bringing a Patagonian twist to the iconic cocktail.

In a tribute to both tradition and innovation, Bosque Gin is honouring International Gin & Tonic Day (held on 19 October) by celebrating the history of the cocktail, known for its simplicity and versatility.

From its base in Patagonia, the brand has shared interpretations of the gin and tonic, enhanced by the unique flavour of the wild juniper that characterises the spirits.

The origins of the gin and tonic date back to 18th-century British colonial India, where soldiers of the British East India Company mixed quinine—found in tonic water—with their daily ration of gin to make it more palatable.

What began as a practical blend quickly transformed into a global favourite. Today, the gin and tonic is continuously reinvented, showcasing variations that highlight the uniqueness of regional gins and the botanicals that accompany them.

From classic London Dry to contemporary offerings such as Bosque, each gin contributes a distinctive profile to the cocktail.

Santiago Elkin, former bartender at Park Hyatt’s Oak Bar in Buenos Aires, said: “Any cocktail that was born out of necessity—whether it was to cure malaria or simply to refresh people—carries a noble history and tends to become one of the timeless classics.

“The gin and tonic could easily be bottled as a ready-to-drink beverage, but since it’s one of the simplest ways to venture into the world of drinks, we still prefer to prepare it the traditional way. It doesn’t take more than three minutes to make, and it’s versatile enough to be enjoyed in a bar or at home.”

Maru Avila, bartender at Fuegos de Patagonia in Argentina, added: “This cocktail has been booming for several years now because it is both accessible and versatile. Also, without juniper, there is no gin, and in Argentina, we have plenty of juniper in the Patagonian region, which has contributed to the rise in gin production and, consequently, the consumption of gin and tonics.

“The local juniper has its own characteristics, distinct from juniper in other parts of the world, giving local brands their unique identity.”

To commemorate the day, Bosque Gin will offer two-for-one gin tonics and discounts at e-commerce platforms. 

The brand will also host a bar at Palacio Duhau, Park Hyatt Buenos Aires, celebrating the third anniversary of Gioia Cocina Botánica.

Additionally, on 18 and 19 October, Bosque will participate in the Gin Festival in Tokyo, strengthening its presence in the Japanese market through a collaboration with Biosophy Life.1

Earlier this year, the gin brand announced its winter partnership with ski resorts in Patagonia.

On 16 September, it also joined the 12th annual celebration of Negroni Week.

You can find a few Bosque gin and tonic recipes below:


Bosque Gin Perfect Serve

Bosque gin and tonic

The best way to enjoy a gin and tonic, according to Avila and Elkin.

Avila: “My recommendation is a 30% gin to 70% tonic ratio. This proportion achieves a good balance between the alcohol content and the flavour sensations the cocktail should provide for someone who hasn’t tried it before. And always, the glass should be filled with ice—not floating—because that helps keep the cocktail consistent from start to finish.”

Elkin: “Gin should be cold, preferably straight from the freezer, served in a short glass with a large rock-style ice cube, and equal parts gin and tonic—60ml of gin and 60ml of tonic. I’d also add a slice or peel of lime as a flavour enhancer without altering the original taste.”

Ingredients:

  • 1.5 oz Bosque Nativo or Alta Montaña Gin
  • 3 oz Tonic water
  • 1 Slice of grapefruit

Method: Stir the ingredients together and serve in a glass. Garnish with a slice of grapefruit.


Refugios Gin & Tonic

Bosque Gin & Tonic

A recipe by Avila, a leading figure in the Patagonian region and a friend of Bosque’s, who ‘dares to experiment’ with a gin and tonic using Bosque’s cask-rested Refugios expression to innovate in her bar.

Avila said: “I like to add an aromatic touch with cinnamon, which pairs well with the wood-rested Refugios. I serve it with tonic and a dehydrated pear, which is local to the area.”

Ingredients:

  • 30ml of Bosque Refugios
  • 70ml Tonic water
  • Dehydrated pear
  • Cinnamon tincture

Method: Stir the ingredients together and serve in a glass. Garnish with a dehydrated pear and sprinkle cinnamon on top.

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Author: Miona Madsen