This Gin and Tonic recipe makes perfecting the gin & tonic at home easy. Learn how to make the tastiest version of this classic drink and how to garnish it in three different ways.
The gin tonic is such a simple, no-nonsense co*cktail, you may think, what can really be done to “perfect” it? Well, I believe that with a few simple tips you really can make the tastiest version of this classic drink.
I have had some really badG&Ts (gin & tonics) in my day. I would say that most of those have come from bars in my college days. My tastes back in those days weren’t too discriminating. Well gin of the cheap sort, pre-cut limes that have been sitting in that little plastic bin for who knows how long (!!!), and flat tonic that comes from one of those point and shoot soda guns.
Well, with my age has come wisdom, and I have realized that the gin tonic can be made much, much better! You may have a favorite gin – and I would say to go with that. I prefer Tanqueray or Sapphire.
Note: You can also make a vodka and tonic. Learn all about the differences between gin vs. vodka here.
But, the most important ingredient is going to be your tonic water.
As you may, or may not, know, tonic water is a carbonated soft drinkthat has quinine added. It was originally used as a prophylactic to ward against malaria and was consumed in the tropical areas of South Asia and Africa, where the disease was an epidemic. The first commercial tonic was created in 1858. It now contains much lower amounts of quinine, which is what gives tonic its slightly bitter characteristic.
Recently, brands such as Fever Tree and Q Tonic have entered the premium tonic water marketplace. Thesebrandsplace an emphasis on using real quinine and natural sweeteners, as opposed to quinine flavoring and corn syrup. One taste and you’ll realize that there is quite a difference!
Ingredients Needed
Gin
Good-quality tonic water
What is the Ratio of Gin to Tonic
The perfect ratio of gin to tonic is 1:2. So, I like to use 2 ounces gin to 4 ounces tonic water.
How to Make It
Fill a glass with ice and add the gin and tonic water. Stir gently to combine. Garnish.
What to Put in a Gin and Tonic
I like to serve my gin tonics in the style of a Spanish Gin & tonic. In a large wine glass with the following garnishes for flavor:
Lime wedges
Mint sprigs
Juniper berries
Peppercorns
You can also change up your gin tonic garnish to make other variations.
Gin & Tonic Variations
Blood Orange Gin and Tonic Recipe
Gin
Tonic
Blood Orange Slices
Juniper berries
Peppercorns
Charred Lemon Gin and Tonic Recipe
Gin
Tonic
Grilled Lemon Slices
Rosemary
Juniper berries
Peppercorns
Which of these gin tonic recipes would you choose?
More Gin co*cktail Recipes
Aviation Gin co*cktail
Aperol Sour
French 75 Champagne co*cktail
Aviation Gin Fizz co*cktail
Bees Knees co*cktail
More → 25+ Gin co*cktails
Did you try this gin tonic recipe?
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The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime. To preserve effervescence, the tonic can be poured down a bar spoon.
Those who argue for lime say the fruit, with its bright, punchy flavor, offers a boldness that lemon can't match. However, many purists argue that the lemon is the only choice: as a more delicate fruit, it is less likely to overwhelm the bounty of a gin's botanicals.
In short, the general answer is 1:3 – so one part gin to three parts tonic water. This is a good amount of tonic water to bring out the best of the botanicals in the gin without diluting it too much.
Fill glass with ice.Pour in gin, your dashes of bitters, and liqueur.Add cucumber, mint leaves and lime wedge.Fill remainder of the glass with tonic water and serve.
The ratio of gin to tonic is dependent on the strength of alcohol in your selected gin; we generally recommend 1 part gin to 3 parts tonic (50ml, or a double measure, to 150ml tonic). Measuring your gin in a jigger will help with accuracy and achieving balance in your drink.
Pour 50ml (a double shot) of gin over the ice.Stir around the edge of the glass gently.Top up with tonic water. Many gin professionals in the industry will encourage you to use around 200ml for every 50ml , but really this is entirely up to you and your personal taste!
Those who argue for lime say the fruit, with its bright, punchy flavour, offers a boldness that lemon simply can't match. However, many purists argue that lemon is the only choice: as a more delicate fruit, it is less likely to overwhelm the bounty of a gin's botanicals.
Finger limes are perfect as a garnish for oysters, seared scallops or sushi, sprinkled over cooked seafood and chicken, added to desserts like pavlova or cheesecake or as a mixer for co*cktails and spirits, especially the classic gin and tonic.
Gin goes fantastically well with citrus (as we know from the classic garnishes of lime or lemon). Bitter lemon is a popular alternative among those who don't particularly enjoy the taste of tonic, and it's handy to have in the cupboard as it goes well with most gins, particularly, of course, the citrus-led ones.
Many bartenders start making a G&T by pouring in the gin, piling on the ice, then adding the tonic. There's solid reasoning behind this: sugar-laden tonic water is denser and heavier than gin, so it will sink down into the gin and essentially mix itself in without stirring.
The truth is quite simple really; the demand for luxury, artisan products, including gin and tonic, has been on the rise. And it will come as no surprise that premium products are more expensive than commercially available industrial goods.
The primary three ingredients used in the majority of gins are juniper, coriander and angelica. Even though these are the most popular, there are hundreds of flowers, roots, fruits, berries and nuts that are used to create a palate for each gin that makes it distinctive.
Cold Compound. Cold compound is by far the cheapest way to make gin (compound gin). For this, all sorts of artificial or natural flavors, or sometimes also berries and herbs, are simply mixed with alcohol, and that's it. The gin is often filtered after a certain amount of time to remove clouding or solids.
THE ICE. As previously mentioned, it is essential that your gin and tonic is served ice cold. Whilst we advise chilling the gin first to make your drink cooler, you must also get the glass as cold as possible. To do this, simply add lots of ice - and we mean A LOT.
A Gin and Tonic is a co*cktail. It's one of the most basic co*cktails there is since the name is also the ingredients. It's gin and tonic. Usually served with ice and a slice of lemon or lime in a highball glass.
Whenever possible, be sure to use fresh-squeezed lime juice for mixing, and remember that a little usually goes a long way — most co*cktails use a 2:1 or even 3:1 gin-to-lime ratio, often with some simple syrup or liqueur for sweetness.
A lime wedge—Is almost always served with Gin and Tonic, and it's a fantastic way to add a hint of citrus. Get the most out of it by running the wedge around the rim of the glass, squeeze the juice into the drink, and then drop the wedge in.
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