The Perfect Gin and Tonic

Ingredients

4 to 5 tonic water Ice Cubes (recommended: Schweppes) (see Note)
3 ounces gin (recommended: Plymouth Gin)
4 ounces tonic water (recommended: Schweppes)
1 tablespoon freshly squeezed lime juice
Lime wedge for garnish

Directions

Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately.

Note: To make the ice cubes, simply fill an empty ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered well, the cubes will remain fresh-tasting in the freezer for at least a few weeks.

Recipe copyright David Rosengarten

Drinks for All

Thanksgiving Newsletter

Our Best Gin Cocktails for More Than Just Martinis

I.e., how to have a bright, botanical summer

With flavor ranging from herbaceous to floral to fruity, we adore crisp, bitter gin. Its beautifully complex flavor can stand alone as well as it can pair with a wide variety of ingredients. When it comes to elegant, refined cocktails, the martini will always have a place among the greats. At its most basic, this classic cocktail is simply a mixture of gin and dry vermouth. Our dry martini recipe uses equal parts gin and vermouth and adds orange bitters and an orange twist for garnish. While most martinis are gin-heavy or contain equal parts gin and vermouth, our upside-down martini mixes gin and vermouth in a 1:2 ratio.

One of the most refreshing cocktails around is the ever-riffable gin and tonic. The requisite ingredients are gin and bitter, quinine-tinged tonic water. Like a martini, there is a lot of room for variation. Los Gintonic is a strong Spanish gin and tonic made with bitter lemon tonic. If you’re feeling ambitious, elevate your gin and tonic by making your own tonic water. For the loveliest of spring cocktails, pair seasonal fruits with gin, whose herbal notes can stand up to tart and sweet flavors. In the Merchant’s Wife, gin works with Aperol and lemon juice to keep watermelon juice from becoming cloying. In the autumn gin brightens up our autumnal, rosemary-scented pear Collins.

From classic cocktails to newfangled creations, we’ve rounded up our favorite gin cocktail recipes to shake and stir today.

Gin Campari Sour

Sometimes we like cocktails to have a bit of an aggressive bite; other times, we’re looking to round them out a bit. Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »

Carolina Blues Blueberry Cocktail

A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard’s blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty. If you don’t have time to make Howard’s barbecue sauce, you can buy it here. Alternatively, you can quickly make a proto-shrub by simmering a couple of cups of mashed blueberries with a cup of cider vinegar for ten minutes, then strain and bottle it for future cocktail endeavors.

Bee's Knees

The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further.

Suffering Fools

This bourbon and gin drink from wd

50 and Alder mastermind Kevin Denton is inspired by the Suffering Bastard, a classic cocktail developed during in Cairo during WWII. Get the recipe for Suffering Fools »

In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top. Get the recipe for Martinez »

The Last Word

The Last Word Cocktail

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several drinkers at once. Get the recipe for The Last Word »

Bermuda Hundred

Bermuda Hundred Cocktail

Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred »

Garden Kitchen Sink Gimlet

This boozy gin cocktail uses up an abundance of mint, cucumber, and blackberries—it's summer in a highball. Get the recipe for Garden Kitchen Sink Gimlet »

Sakura Martini

Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for Sakura Martini »

Gallagher Smash

Gallagher Smash Cocktail

For this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash »

The Verbena and Mint

The Verbena and Mint Cocktail

Bar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail. Get the recipe for The Verbena and Mint »

308 Peaches

Peaches 308 Cocktail

A teaspoon of yogurt adds a subtle tang to this summery peach drink from Alexis Soler and Ben Clemons of Bar 308 in Nashville, Tennessee. Get the recipe for 308 Peaches »

The Gardener

Barkeep Joe Petersen of Percy's restaurant in Seattle spikes this verdant cocktail with an "immunity tincture." Get the recipe for The Gardener »

Quick Like a Bunny

Playing on the classic gin and tonic, bartender Stuart Jensen of Denver's Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »

The Poddington Pea

Peas might seem out of place in a drink, but their vegetal sweetness is perfect for this basil-gin cocktail. Get the recipe for The Poddington Pea »

99 Problems But An Herb Ain't One

Gin, lemongrass, ginger, and kaffir lime combine in this savory cocktail from Alex Straus of LA's E.P. & L.P., who created it to complement the restaurant's spicier dishes. Get the recipe for 99 Problems But An Herb Ain't One »

The Fascinator

The Fascinator Cocktail

This cocktail, which comes from the Savoy Cocktail Book, adds a touch of absinthe to the traditional martini. Get the recipe for The Fascinator »

Water Lily

Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily »

Conquistador

Conquistador Gin and Tonic

At San Francisco's Coqueta restaurant, this fruity gin and tonic is mixed with a homemade citrus-and-fennel tonic and a spiced apple-celery juice, then garnished with fragrant fennel and star anise. Get the recipe for Conquistador »

Masala Martini

Cumin and salt add pungent flavor to this twist on a gin gimlet from chef Manish Mehrotra of New Delhi restaurant Indian Accent, located in The Manor boutique hotel in New Delhi's tony Friends Colony neighborhood. Get the recipe for Masala Martini »

Mother-of-Pearl

Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »

Queen Victoria Tonic

This highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin. Get the recipe for Queen Victoria Tonic »

Plymouth Gin Tonic

Sweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »

Los Gintonic

Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »

This classic cocktail couldn't be simpler—it's simply even parts gin, Campari, and sweet vermouth. Get the recipe for Negroni »

Dill Gin and Tonic

Navy strength gin adds explosion potency to drinks like this riff on the gin and tonic, which is spiked with dill pickle juice and garnished with citrusy verbena leaves. Get the recipe for Dill Gin and Tonic »

Bar Code Tonic

Tonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink. Get the recipe for Bar Code Tonic »

Upside-Down Martini

Vermouth hasn't always played second fiddle to boozier spirits; this delicate aperitif, which is 2:1 vermouth to gin, was a favorite of Julia Child's for pre-dinner drinking. Get the recipe for Upside-Down Martini »

Cool Confusion

A refreshing marriage between a Tom Collins and a Dark n' Stormy, this lime and ginger beer-spiked gin cocktail has an intriguing herbal undertone thanks to Amaro Abano, a zesty Italian digestif with notes of bitter orange, cardamom, and white pepper. Get the recipe for Cool Confusion »

Ultimate Gin and Tonic

Citrus wheels and edible flowers lend beautiful color to a classic gin and tonic. Get the recipe for Ultimate Gin and Tonic »

The Merchant's Wife

A bright mix of watermelon, gin, Aperol, lemon juice, and a splash of club soda, this cocktail from Stella Rosa Pizza Bar in Santa Monica sidesteps the normal pitfalls of watermelon-based cocktails, which tend to veer to the overly sweet. Well-balanced and pleasantly effervescent, the mild astringency of the Aperol tugs back at the melon's sweetness and reignites the gin, elevating this brightly-hued cocktail to the heights of sophistication. Get the recipe for The Merchant's Wife »

The Charleston Fizz

The floral flavor of gin is a natural match for bright grapefruit and elderflower liqueur in a refreshing cocktail. Fresh tarragon adds an aromatic, peppery anise note. Get the recipe for The Charleston Fizz »

Sweet Gin Symphony

This lively gin-based punch captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass. For an added festive touch, garnish with star anise fruit. Get the recipe for Sweet Gin Symphony »

Sencha Sour

Green tea-infused gin gives depth to this otherwise light, breezy drink, made with fresh yuzu juice, pickled ginger syrup, and soda. Inspired by one served at the Ritz-Carlton in Naples, Florida, it's the perfect antidote to the winter doldrums. Get the recipe for Sencha Sour »

Salty Dog Cocktail

Vodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension. Get the recipe for Salty Dog »

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Get the recipe for The Last Word »

Gin-Gin Mule

This Moscow Mule variation is made with gin and mint. Get the recipe for Gin-Gin Mule »

The Pretty Tony

The Pretty Tony Gin and Tonic

With a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco. Get the recipe for The Pretty Tony »

The New Airline

Cool, mild cucumber and sweet elderflower liqueur echo gin's floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline »

Viking Martini

Bottled in the same spot in Iceland, brisk, dry Martin Miller’s Gin and tannic, spruce-flavored Björk liqueur make a great duo, particularly matched with bitters and an herbaceous Alpine amaro in this layered drink meant to evoke northern climes. Get the recipe for Viking Martini »

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. Get the recipe for The Big Red »

Kumquat Rose

Kumquat Rose Cocktail

A recipe for kumquat-infused gin from Matt Lee and Ted Lee's cookbook The Lee Bros. Charleston Kitchen inspired this cocktail: the kumquat's sweet-tart flavor is perfectly balanced by the herbaceous complexity of Lillet Rose. Get the recipe for Kumquat Rose »

The Killer B

A play on the classic cocktail The Bee's Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »

Original Dry Martini

A London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact elegantly. Get the recipe for Original Dry Martini »

Indian thandai, literally translated as 'something that cools', is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we've substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly. Get the recipe for Thandai »

Horse & Carriage

New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks; in winter with citrus slices and pomegranate; and in spring with edible flowers. Get the recipe for Horse & Carriage »

Brother James

Brother James Cocktail

A homemade amber vermouth flavored with juniper and cardamom is the base for this gutsy drink from Manhattan’s Amor y Amargo, which opened in 2011 with vermouth on tap and more than 12 bottled varieties. Cardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. Get the recipe for Brother James »

The Cheshire Regiment

This spin on the French 75 uses a base of both gin and a raspberry-infused cognac. Get the recipe for The Cheshire Regiment »

Campari and blood orange juice give this twist on the French 75 a beautiful color. Get the recipe for Sicilian 75 »

Don't Kill My Vibe

Gabriel Orta and Elad Zvi of the Broken Shaker in Miami Beach like to use handmade vinegars and herbs from their bar's adjacent garden and to lend sour and savory notes to their cocktails. This gin-based drink gets a refreshing spicy-tart flavor from the addition of pineapple vinegar and bitters. Get the recipe for Don't Kill My Vibe »

The Monkey Gland

Credited to Harry McElhone, the famed proprietor of Harry’s New York Bar in Paris where the Bloody Mary originated, the Monkey Gland is a classic 1920s cocktail that balances gin and fresh orange juice with a splash of Absinthe and a little pomegranate grenadine. Get the recipe for The Monkey Gland »

Ford's Model Tea Party

Ford's Model Tea Party Cocktail

Charles Joly of Aviary in Chicago presents a pot of Earl Grey tea beside this cold cocktail, dropping dry ice into the tea to create an aromatic steam that fragrances the air as you sip. Even without the tableside theatrics, the home version is wonderful. Get the recipe for Ford's Model Tea Party »

Recipes

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Gin and Tonic Recipe: A Simple, Refreshing Drink

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

Classic and easy, a Gin & Tonic is light, refreshing, and the ideal drink for any occasion. It's a simple and easy mixed drink and is perfect for happy hour, dinner, or anytime you simply want an invigorating beverage.

The best Gin & Tonic is made with a good gin, especially those with a slight citrus flavor and a great blend of botanicals. Bombay Sapphire and Tanqueray Rangpur are two bottles that will always be G&T favorites. When you need to save money, you can turn to one of the less expensive gins as many also make a nice drink.

One thing to keep in mind is that your Gin & Tonic is only as good as both the gin and the tonic. For the latter, check out the tonic waters from Q Drinks and Fever-Tree as these have been designed specifically for mixed drinks like this.

If you are not a fan of gin, there is always the Vodka Tonic.

What You'll Need

2 ounces gin
3 ounces Tonic water
1 Lime wedge (for garnish)

How to Make It

Pour the ingredients into a highball glass with ice cubes.
Stir well.
Garnish with the lime wedge.

How to Improve Your Gin & Tonic

The Gin & Tonic is extremely simple, yet it is the perfect foundation for a little experimentation. With a few changes here and there, you can create an entirely new drink and you will never be bored.

Just Add Juice. An ounce of a common fruit juice like apple, cranberry, or orange can add a nice splash of flavor to the average G&T.

This will sweeten it ever so slightly and take out that drier flavor profile which turns some drinkers away from the drink.

Add a Syrup or Liqueur. Another way to add a hint of flavor to the G&T is to add 1/2 ounce or so of your favorite liqueur or flavored syrup. Raspberries, strawberries, and mango are personal favorites and amaretto makes a semi-sweet G&T. You can even turn to that trusted bottle of grenadine to sweeten things up.

Enhance the Lime. A lime wedge is served with almost any G&T and it's a fantastic way to add a hint of citrus to the drink. Typically, I will run the wedge around the rim of the glass, squeeze the juice into the drink, then drop the wedge in. You can add even more lime flavor by squeezing the juice from a second wedge or adding a splash of lime cordial before topping it with tonic.

Switch Out the Gin. We have a fantastic array of gin to choose from today and your G&T can become an entirely new experience with every new bottle you pour. For a traditional G&T, a London dry gin like Beefeater is a good choice. Yet, you can also opt for the cucumber of Hendrick's, the florals of Aviation, or the soft sweetness of Hayman's Old Tom Gin.

How Strong is the Gin & Tonic?

The Gin & Tonic can be as light or as strong as you wish to make it and it's all controlled by the amount of tonic you pour. On average, you will pour 5 ounces of tonic into a tall glass and with an 80-proof gin, that will make your drink around 10% ABV (20 proof). This is a very casual amount of alcohol and one of the reasons why the G&T is a favorite for dinner.

Gin and Tonic

Growing up in New England, gin and tonic is the classic summer drink. It’s bracing, fresh, cool, and not overly potent. The joke was that they tasted like after-shave lotion, but to be honest, most after-shave lotions smell pretty good. Often they’re scented with lime or something mentholated, at least they did when I was a kid and smelled them at the barber shop. That makes the taste of gin and tonic a Proustian memory for me.

Another memory that I have that’s less pleasant was the first time I tried alcohol. I was perhaps eight years old and saw a bottle of whiskey that my parents had on hand. And since they, and their friends, drank it, I thought I would give it a try too. I unscrewed the top and took a big swig of the brown liquid. Within about three seconds, my mouth was on fire and my throat was assaulted by an unfamiliar, and unwelcome, burn. Once I had recovered, I couldn’t imagine drinking alcohol ever again.

Now that I’m an adult, and above the legal drinking age, I don’t chug liquor like I used to (thank goodness!), but nothing tastes as good to me now as a cold gin and tonic on a warm summer night, when a regular, overly boozy cocktail would knock me out cold. I had lunch with a good friend that I used to work with the other day and she was saying that she doesn’t like all those cocktails will all sorts of different things going on in them. She just wants a regular, straight-up cocktail. I agreed (and perhaps pulling out my age card), thought aloud that maybe when you get older, you stop being impressed by all those tricks and twists in food and drinks and just want to go back to the original. Which is why the classics endure.

Gin and tonics only have three ingredients, if the literalists don’t include ice. I grew up making them with Tanqueray gin, and we’d just call them Tanqueray and Tonics when I was back in New England. But now there are a lot of gins out there and I found this organic bottle which I’ve been working my way through. It’s made in Minnesota. There are lots of botanicals in gin, but the only one that it has to have is juniper. However some have all sorts of herbs, berries, and leaves in them, from lemon verbena to hibiscus and thyme. So people tend to gravitate towards certain gins for that reason and there are lots of small-batch gins that I’m seeing, even a gin distilled in Paris.

The tonic water is important, too, and a few years back when it became available in Paris, I switched to Fever Tree tonic, which tastes a gazillion times better than the commercial stuff. Other brands have now joined it on the shelf, and I’ve been making my own tonic water, but I had a few bottles leftover so used one of them for up making a recent evening’s libations.

There aren’t a lot of rules to making a gin and tonic, and thank goodness, because who wants to fuss too much when there is a tray of drinks almost ready to be consumed? Some fancy a few cucumbers in there, and I’ve tried them with fresh mint, which didn’t win over this cocktail curmudgeon. But you can do as you please, since presumably, you’re an adult. (Unlike the 8-year-old me, who bypassed the mixers and was, even back then, a purist.) You do need limes, though, since that is the crowning touch on this cocktail, which has become my summer sipper of choice.

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59 comments

Forget about the lime – use a slice of bitter lemon instead.

That’s intriguing and sounds tasty. I tried to find more about them online and couldn’t. What kind of lemon is it that you slice up? Most lemons I’ve found are Eurekas or Meyers, which are tart but not entirely bitter.

Just the bog standard lemon found in British supermarkets – I’ve never looked at the variety but they mostly come from Spain. From reading about Meyer and Eureka lemons, I suspect they are most like Eurekas which I guess most people wouldn’t want to chew on.

I dug around a bit more and I found that the varieties most frequently grown in Spain are Verna (70%) and Fino or Primofiori (20%). These are of unknown origin or Spanish origin. These do not seem to be the same as Eureka or Lisbon varieties. Looking at pictures of these two varieties, the one most commonly seen in British supermarkets seems to be the Fino/Primofiori. It is claimed to be of high juice content with high acidity and a thin skin.

Reading this reminds me how much I love gin and tonics. I hope I can find some of the tonics you mentioned.

I am visiting Paris from Michigan next week. The dried tart cherries are plentiful this year. Would you like me to bring you some?

Love a G&T and have been really enjoying the Jack Rudy small batch tonic. In addition to it’s great flavour it’s easier to schlep home than a 6pack of individual bottles. Can’t wait to try your homemade tonic. http://jackrudycocktailco.com/purchase/mixers/small-batch-tonic/

I’ve never tried any of those small-batch tonic bases but they sound like a good idea, as well as saving on space and carrying bottles home!

Stir ? Isn’t it better to preserve the bubbles ?

A few brief turns with a spoon to mix the ingredients usually isn’t enough to get rid of the bubbles in my experience, but it a good idea to combine the gin and tonic together, so you’re not left with all the gin at the bottom of the glass.

Ah, love a good G&T and have yet to have one this summer, gotta fix that before it’s all over.

I totally agree about the lemon and have done the G&T sans lime when I’ve run out, or forgotten to get one, and yes, it’s happened to me more than once. Good yes, but not nearly as good as with the lime in it.

Nice! I just had a gin & tonic last weekend & do plan to try it again soon. First time in years. We had a 6 pm toast, & it did go down well after a day in the heat & a game of badminton.

Try using Uncle Val’s Botanical Gin for the BEST gin and tonic you will ever taste!

Thanks, Nancy. I’ll look for it.

My husband and I agree with you 100% on how to make a G&T. The tonic makes a big difference – fever tree or Q are great. if you use Jack Ruby be sure and read the directions and dilute it. I may try your tonic recipe. Thanks for another great article and if you are in New Mexico, stop in for a drink.

I like to add a splash of St. Germain occasionally.

Have also switched to G+T in the last couple of weeks. It is the quintessential summer drink. my wife has not transitioned from her beloved Micheladas yet, so there is a lot of mess at drink time. Fever tree is great, enjoy the Jack Rudy, Plymouth Gin is terrific for these since it downplays the juniper a bit, kind of makes it easier to have a couple. Thanks, i really enjoy your posts….the strawberry jam was simple and insane!

Geeze, what about VODKA and TONIC

I really don’t like GIN.

Thanks for the promo for the Minnesota gin. It’s pretty awesome.

Citron in place of lime makes a very nice G&T. Works exceptionally well with Deaths Door Gin

I really like a G&T with a dash of bitters. Orange bitters is very nice also.

David, when you’re back in the Bay Area grab a bottle of the locally brewed Rusty Blade gin (sold at places like BevMo, Whole Goods, Andronicos, Draegers). It’s fantastic with Fever Tree Naturally Light Indian Tonic and a wedge of lime.

“Rusty Blade” is a single barrel Blade Gin specially aged in French Oak. It features Juniper and citrus notes with aromas of baking spice, cloves, a hint of Vanilla and a rounded mouth feel.

Typo alert: “Some day 1 part gin to 2 parts tonic…..” …did you mean “say”?

When I have really good gin, I might even reverse that proportion. And yes, I discovered both Q and Fever Tree a few years ago and there’s absolutely no turning back to supermarket tonic! I can’t wait to try your homemade tonic recipe.

Erica: I like that liqueur but it’s very expensive in France. I make my own elderflower cordial and might try that…but then it would be a gin & tonic, & elderflower ; )

Linda: Thanks – fixed!

MeganNJ: Yes, badminton and gin & tonics are almost the perfect combination, but croquet seems to best the best suited sport

and not so much running around

Gin, tonic and elderflower is still very good!

In previous years I’ve made Elderflower vodka. It’s too late for this year, but you could make Elderflower eau-de-vie, or even Elderflower gin?

I’m from Minnesota and was curious how you found the Prairie gin? I was s excited to see that as your current gin

Just a quick swipe around the rim of each glass with the cut lime is a nice trick. Introduces the lime scent and flavor at the moment of your first sip.

Husband and I keep several brands of Gin in the house. We like Tanqueray Rangpur for a nice change. Hendricks is great with cucumber rather than lime and Bluecoat is nice with a bit of St. Germain.

David, though, you are correct; nothing says summer like a G+T!

I love a good G&T. In London we’re lucky to have several small batch distilleries and even a small batch tonic water company, BTW (http://www.btw-drinks.com/). My current favourite gins are Blackwoods 60% from the Shetlands and Pink Pepper gin, which is made in the Cognac region by an Aussie. Pink Pepper is great with a twist of pink grapefruit rather than lemon or lime. You should try it-I think its available in Julhes.

Try a gin and sonic, which is half tonic and half soda water. Lighter and with fewer calories. You cannot tell the difference.

Intriguing! Thanks for the idea.

Yes, intriguing. Will have to try it!

Is Q tonic available somewhere in Paris? Fever Tree is great and easy to find, but Q tonic was always my favorite when I lived in Seattle. It would be fun to find it here.

I love gin and tonics, and I think they should be made with Beefeater gin and Schweppes tonic, am I a purist or too simple?

Absolutely not! Cocktails should be enjoyed the way you like them and there’s nothing wrong with Beefeater gin, or other standard brands. Enjoying a cocktail is also about the experience – I’ve had great cocktails made by bartenders (and myself) with everyday liquors and mixers.

Agree totally about the Schweppes tonic water, much better than the other boughten ones available around here. My son and I enjoy G&T as a pre-dinner pickmeup — and a fine tradition it is, too!

I do want to look for some of the handmade tonics, although suchlike are often hard to find in Ontario. If there are any Ontarians on the board who can correct or direct me, I’d love to hear it!

Yes, I am also a bit intrigued about the different kinds of tonic water. Will try some and see, might even try some other kinds of gin, fun to try!

Sylvia, I’ve had the advice that if it’s difficult to find other tonics than the sweet ones like Schweppes cut it with soda water; 1 part sweet big brand tonic to 2 parts soda water. Yes, a fine tradition it is!

It’s my fav too. In spring, I make a rhubarb G&T with a little rhubarb syrup ala Mario Batali.

tried making a cold brew tonic with store bought tonic (who am I kidding, it must be schweppes) and the results were pas terrible! Gotta find some decent tonic in Paris!

Hi David great post and amazing photos. I would love to try and make my own tonic. Please check out my blog I also wrote about gin today- an artisan producer in Bermondsey London called Jensen’s who have recreated old recipes and make interesting infusions. Would love your feedback

Agree on the importance of good gin and good tonic. If you like the elderflower, try Fever Tree’s elderflower tonic, which is perfect for a fresh summer evening.

Oh, I *adore* Fever Tree tonic! I just discovered it a few months ago when I was the designated driver one evening and ordered a straight tonic water. Couldn’t believe I was drinking tonic water so tasty!

I’ve been trying different gins as well– Hendricks is good, of course, and I’m currently in the middle of a bottle of Few, an American gin, but my favorite still is Tanqueray No. 10. It tastes completely different from the standard Tanqueray and, no matter how many gins I try, I always come back to its clean citrus taste. My favorite G&T ever!

I’ve been hooked on gin and tonics for a while and like to try out all kinds of gin to mix in. When I first started out, I thought gin was just gin and all were similar. I was wrong. Now I have about 10 different gins and they all have their own thing going on. Hendrick’s is well known and is great with cucumber and splash of rosewater. Most other gins I use lime with Fever Tree tonic. If you’re in Pennsylvania, you can find Blue Coat gin made in Philadelphia. Very unique. Lots of distilleries popping up here and makes for an exciting time with new things to try out and experiment.

I haven’t had a G&T for many many years – put it on my list. Have you tried Dubonnet with tonic? One of my friends loves those and we always have them at her house in L.A.

We love G&T’s around here and your ode to our favorite is fantastic. Hendrick’s is our favorite (probably because they carry it at Costco and we’re fancy that way).

At first I thought you were crazy, how could tonic make that much of a difference? I put it to a test tonight and Wow! What a difference the Fever Tree tonic makes! The G&T is so smooth. You, again are a genius! Thank you for sharing your knowledge!

I like mine with olives. Lots of olives. And I poke little holes in ’em and eat (most of) them last, after they’ve soaked up the goodness from liquids.

I am a no lemon or lime girl. I try not to insult the gin, LOL. I also prefer high quality tonic water to go with my very good gin. And always have ice – I live in Australia.

David, I couldn’t let this pass. You said: “But now there are a lot of gins out there and I found this organic bottle which I’ve been working my way through. ”

Hmm, “working” your way through? Really? If that’s work, I’m applying for your job! : )

In any event, I agree with you that the tonic makes all the difference. I’ve pretty much given up G&Ts here in the UK (unless I make them myself) because all the standard tonic water contains aspartame. Talk about a horrible taste experience! Not to mention the headaches, and that’s not even because of the booze.

And speaking of gin, I aspire to have a cask of negronis after reading your post yonks ago. Do you still have one on the go?

I was 8 days into a 21 day booze free cleanse and after reading everyone’s comments about G&T’s I fell off the darn wagon. Oy!

we just discovered this lovely little distillery that makes gin in small batches with local botanicals (think madrone bark, Douglas Fir, elderberries): http://www.sanjuanislanddistillery.com/portfolio-item/spy-hop-distilled-gin-elderflower/

If you can find it, there is a new gin made in Minnesota. Small batch. Solveig. Made by Far North Spirits.

The St. Germaine is very nice in the G&T! Thanks for the tip.

There’s been a few G&Ts (and martinis) around here lately after a trip to England when I picked up a bottle of London made gin from a small distillery, Sipsmith. Try it if you have a chance! (Don’t know if it’s available in France/the US.)

On the same trip I stood in line behind a guy in M&S who bought a bottle of Tanqueray, a lot of tonic and bags of ice. Hope he and his friends had a nice afternoon although he had forgotten the lime – or maybe his shopping was to use up a batch of limes :)

That looks delicious. Perfect for a hot day.

This post coincides perfectly with my first G&T ever, just last evening, made with Fever Tree Bitter Lemon. !

Oh dear, seems to be a trend…

I love gin, but it had been a while since I had had a gin and tonic. Last week we went to Black Bull, a tapas restaurant in Chicago with a chef who I think is Catalan (or maybe Valencian?) but credits his years cooking in Castilla-La Mancha, and deserves credit for maintaining a fair number of familiar pinchitos and tapas on the menu along with his own dishes.

But back on topic, our server explained that gin and tonics were a big thing in Spain, so the chef wanted a nice selection on the menu. They were all served in goblet glasses, made with various Fever Tree tonics and paired gins. They also all were a bit over the top in terms of garnishes, but I enjoyed mine with sliced grapes and a sprig of rosemary, and my wife very much enjoyed her’s with grapefruit peel and a sprig of mint. They were fantastic bitter, crisp apéritifs before a meal featuring plenty of Spanish cheeses and some wonderfully fried items on a somewhat warm, humid summer evening.

I just terrified myself by how quickly and easily a conventional G&T (Bombay, Schweppes and lime) went down as I was reading this. Luckily I went easy on the gin and was able to take the dog out for a walk without incident! A quick search tells me that I’ll be stopping in at Merz Apothecary to pick up some chinchona bark this week and tracking down organic citrus to make a batch of tonic water!

Discovered Fever Tree a few years ago and agree with you and the comments — it’s delicious, especially the Naturally Light!

Just discovered a gin, The Botanist. It’s from the Isle of Islay, Scotland. Lovely, fresh and clean.

With a wedge of lime, it’s they make for the perfect Cape Cod summer G&T!

Gin and Tonic Carry-On Cocktail Kit

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Fire in the Belly. Valerie Roth’s food experiments began with concocting sweet potato chips as a seven-year-old in her family's New Jersey kitchen. Today, this culinary alchemist works with raw, organic apple cider vinegar and nutrient-dense botanicals to formulate a .

Play Dirty. Empty olive jars in the fridge are an occupational hazard for fans of the dirty martini—the salty, savory cocktail that calls for olive juice to be added to the classic gin and vermouth recipe. Now you can give .

Shaken & Stirred. Give your at-home tipples a cocktail lounge finish with this set of aromatic bitters by Tobin Ludwig, Eduardo Simeon & Jomaree Pinkard, made from natural ingredients ranging from grapefruit to caramel to ginger. Each of the five .

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Gin and Tonic

Juniper and other delicious botanicals from Gordon’s gin plus fizzy, slightly bitter tonic and a tang of lemon make one of the world’s most famous drinks – the Gin and Tonic.

About this recipe

Ingredients

Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.

How to make

Using a jigger, measure 25ml Gordon's London Dry Gin, 125ml tonic water and 10ml lime juice into the glass.

With a chopping board and sharp knife, cut 2 wedges of lime to place in the drink to garnish.

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Gin tonic cocktail

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HENDRICK'S GIN AND TONIC

Bitter , Floral , Fizzy

50ml Hendrick's Gin

150ml Tonic Water

3 Thinly sliced rounds of cucumber

Preparation: Fill a high ball glass with good cubed ice. Combine all ingredients and give a gentle stir. Garnish with 3 thinly sliced rounds of cucumber.

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Jamie's here to show you how to put together his ULTIMATE Gin & Tonic in celebration of World Gin Day, using Bombay Sapphire gin, tonic water, lime and . ">Ultimate Gin and Tonic | Jamie Oliver https://www.youtube.com/embed/zcDqZuSOtWY

Bombay Sapphire lengthened with Fever-Tree tonic water and a squeeze of fresh fragrant lime - bright, refreshing, up-lifting & divine. The ultimate expression of . ">The Ultimate Gin & Tonic - Bombay Sapphire Cocktail https://www.youtube.com/embed/gnD097i5gVk

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How to Make the Perfect Gin and Tonic, According to José Andrés

Plus, six spots in the United States where they put their own spin on the classic cocktail.

“In Spain, gin-tonic is not just a cocktail, it is an obsession,” says José Andrés. Here’s everything you need to know to nail this iconic drink at home—and six places in the States with excellent G&T options.
- In Spain, fresh herbs (lemon verbena, rosemary or lavender), lemon peel, juniper berries, edible flowers and even whole spices are used to enhance the gin’s botanicals.
- Spanish bars stock as many as 50 different gins. Our choice: a London dry style. José’s two favorites: Rives Special Premium Tridestilada from Andalusia and Xoriguer Gin de Mahón from Menorca.
- Amplify the aroma of the gin and the garnishes with a large wine glass or goblet.
- Big ice cubes keep your gin-tonic chilled without watering it down.
- Look for tonic made with cane sugar or agave (not high-fructose syrup), such as Q, Fever-Tree or Fentimans, for a balanced mix of sweetness cut with quinine bitterness.
Of all the gin joints.

Pagu: 310 Massachusetts Ave., Cambridge, MA; 617-945-9290

Make your own with Pagu’s tasting tray of gins, tonics and garnishes.

Try riffs on the classic formula with housemade quinine syrup or Spanish soda.

Check out the gin and tonic festival in March and April.

Chef Pablo Gómez Tollar takes Spain’s signature drink seriously at this new tapas spot.

Opening this fall. Bartenders will kick it old-school with tableside prep from a special cart.

There are 11 G&Ts on the menu, or 55 gins and nine tonics to mix and match.

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Shaggy's Perfect Martini

"Classic cocktail! A gin martini is the only true martini, no? This is a near-perfect ratio of gin to vermouth." – Auldjaded
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понедельник, 22 января 2018 г.

gin_tonic_cocktail

The Perfect Gin and Tonic

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Gin and Tonic Carry-On Cocktail Kit

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Thanks for sharing!

doing good business

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понедельник, 22 января 2018 г.