Like many of today’s mixology essentials, the origins of tonic water are medicinal. These particular bubbles were born in the early years of the British Empire to help guard against malaria. Relying on the protective properties of quinine, a chemical distilled from the bark of the Peruvian cinchona tree, tonic water was created to mask the deep bitterness of the botanical by combining soda water with sugar.

While the first recipe for tonic water is lost to history, the modern version migrated from Spain to India during the colonial period, where it was widely used by the British. After discovering that quinine became far more palatable when mixed with sugar and soda water, they soon began to add gin to further mask the quinine flavor. So the next time you order a gin and tonic, you can also cheers to good health.

The basic recipe for tonic water has changed little since the 1850s, though today’s tonic water features significantly less quinine than the original. While the formula is fairly straight-forward, the ingredient list is extensive and will require online ordering or a trip to a specialty store. You will need: one cup of chopped lemongrass, ¼ cup powdered cinchona bark, the zest and juice from one lemon, one lime, and one orange, 1 tsp whole allspice berries, ¼ cup citric acid, and ¼ tsp Kosher salt.

Combine all of the above ingredients with four cups of water– then boil, reduce heat, and simmer for 20 minutes. Remove from heat and strain the liquid until clear using a fine strainer, a coffee filter, or a French press. Reheat and add ¾ cup agave syrup or one cup of simple syrup. Stir until combined, and once it’s cool you can store in a bottle with a sealable lid. To make tonic water, add ¾ ounce of the syrup to two ounces of carbonated water, plus your spirit of choice.

While the gin and tonic is a classic for a reason–it’s might be the perfect sunny day cocktail–there are plenty of great tonic drinks that make the most of tonic water’s distinctive flavors. In addition to variations on the classic–tonic water pairs beautifully with mezcal, vodka, rum, and tequila–it also lends itself to a wide variety of innovative cocktails. Combining tonic water with a spirit and citrus is a reliable recipe, but the sky’s the limit. Don’t be afraid to exercise your creativity.

For a wintry twist on a traditional favorite, try a Bourbon Tonic. Combine 1½ ounces bourbon, four ounces tonic water, with a wedge of lemon over ice. If you’re feeling fancy and you’re bartending for a crowd then a pitcher of Royal Gin & Tonic fits the bill. Combine 1⅓ cups gin, two cups of tonic water, four lime wedges, and a cup of champagne with ice. Stir well and garnish with lime curls for a truly regal cocktail.