“The Spanish Gin Tonic emerged in the Basque region of Spain around the early 2000s, particularly in San Sebastián's culinary scene. Michelin-starred chefs began serving gin and tonics in large wine glasses to keep them cold in hot kitchens, adding leftover herbs and garnishes from their cooking. This practice transformed the simple mixer into a sophisticated cocktail experience that spread worldwide, making Spain one of the world's largest gin consumers per capita.”