The British played a major role in shaping global alcohol consumption, spreading cider, whisky, and stout to the far reaches of their empire. However, some drinks were not just introduced but invented or transformed by the East India Company (EIC), a powerful British trading corporation established in 1600 which controlled vast territories in India, China, and Southeast Asia until it was dissolved in 1874. The gin & tonic, India Pale Ale (IPA), and punch are direct results of the EIC’s influence in Asia—drinks that likely wouldn’t exist without their presence. British-style taverns and colonial clubs emerged in major trading hubs, reinforcing the popularity of these drinks among 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 18th and 19th centuries, British officers in India faced a constant threat of malaria. The best known treatment at the time was quinine, extracted from the cinchona tree, but it was incredibly bitter. To make it more palatable, British officers mixed quinine with soda water, sugar, and gin—creating the gin & tonic. This simple yet refreshing cocktail not only became a medicinal necessity but also a favourite colonial drink, eventually spreading back to Britain and the rest of the world.
However, the tonic water of the past was very different from what we have today. Early versions were much more bitter, as they contained higher concentrations of quinine. Additionally, early tonic water was not carbonated; it was simply quinine dissolved in water. It was only in the 19th century that commercially produced tonic water began to be carbonated, making it more palatable. Modern commercial tonic waters have significantly reduced quinine content and often include added sweeteners and citrus flavouring, making them much milder. Despite these changes, the legacy of the gin & tonic as a colonial invention remains strong.
Gin Pahit: From the Jungles of Malaya
A lesser known gin cocktail that was created in the tropics of British Malaya is the Gin Pahit – basically gin mixed with drops of aromatic bitters and sugar syrup. If you’re an avid reader of Somerset Maugham, then you’ve probably come across this cocktail which was mentioned numerous times during the author’s jaunt throughout British Malaya (including Singapore).
The cocktail was available at Raffles Hotel’s Long Bar until 1985, and also in parts of Malaysia, though nowadays it’s gone out of fashion (probably due to its bitterness). Only a handful of bartenders know of this drink these days, which is also known as Pink Gin outside of Asia.
India Pale Ale (IPA): A Beer Built for the British in India
The EIC also played a key role in the creation of India Pale Ale (IPA)—a popular beer variety found on many craft beer taps these days—in the late 18th century. In colonial outposts in India, British traders and soldiers preferred drinking traditional British ales, but these beers spoiled on the long voyage from England. To solve this, brewers in England—particularly George Hodgson of Bow Brewery—developed a beer with higher alcohol content and extra hops to preserve freshness.
Hops were used because of their natural antibacterial properties, which helped prevent spoilage during the long journey. The term “Pale Ale” came from the fact that these beers were brewed using lighter, paler malts, compared to the darker porters and stouts that were also popular at the time. The heavily hopped, strong ale became known as India Pale Ale (IPA) because it was specifically brewed for British consumption in India. While most traditional British ales at the time had an ABV (alcohol by volume) of around 3-4%, IPAs were brewed stronger, often averaging 5.5-7% ABV, ensuring their stability over long sea voyages. The success of IPA in India ensured its lasting legacy, inspiring the modern craft beer revolution.
Punch: The EIC’s Fusion of East and West
Another major alcoholic creation linked to the EIC is punch. While the idea of mixing spirits with citrus and spices existed in some cultures, the EIC popularised and codified punch as a social drink. British sailors and traders in India, Sri Lanka, and Indonesia encountered arrack, a local distilled spirit made from coconut, sugarcane, or rice. They began mixing it with citrus, sugar, spices, and water, creating what became known as punch—one of the first widely consumed cocktails.
Punch became particularly popular among sailors, who brought the drink back to England, where it was embraced by aristocratic circles as a communal drink (they were normally served in a “punch bowl”). Over time, as rum became more available through Caribbean trade, it replaced arrack as the primary spirit in many punch recipes. This transition helped punch evolve into the rum-based punches that were favoured in Britain and its colonies.
One of the most famous punches in Asia is the Pegu Club, originating from the British colonial club in Burma. It featured gin, lime juice, orange curaçao, bitters, and sugar, reflecting the fusion of British spirits with tropical ingredients. Similarly, the Singapore Sling, created at Raffles Hotel in Singapore, reflects colonial punch-making traditions with its combination of gin, citrus, cherry brandy, and herbal liqueurs, showcasing how British influences shaped local cocktail culture.
Legacy of the East India Company’s Alcohol Influence
The EIC’s lasting impact on alcohol in Asia can still be seen today:
- Gin & Tonic, IPA, and Punch, all colonial inventions, remain global favourites.
- British-inspired breweries, clubs, and drinking habits continue to influence drinking culture in India, Hong Kong, and Southeast Asia.
- The tradition of punch (arrack & citrus-based cocktails) is still reflected in many modern cocktails.
Though the East India Company ceased operations in the mid-19th century, its influence on alcohol in Asia endures, shaping global drinking trends that persist to this day.
