Gin and Tonic

Pro tips

• Use ice cubes large enough to melt slowly; small ice dilutes the drink too quickly.
• Pour gin first, then tonic gently over ice to preserve carbonation and maintain the drink's brightness.
• Serve immediately after mixing; gin and tonic loses its crisp character once tonic carbonation fades.
• Chill the glass and gin beforehand for a properly cold cocktail without excessive ice melt.

Substitutions

• Old Mr. Boston Dry Gin → any quality London Dry or botanical gin (adjust tonic choice to balance the gin's profile)
• Tonic water → diet tonic, premium craft tonic, or flavored tonic (note: flavored varieties shift the drink's balance)

What is the correct ratio of gin to tonic water?

A standard ratio is 1 part gin to 2–3 parts tonic water. This recipe uses 2 oz gin, so add 4–6 oz tonic water to taste.

What type of tonic water should I use?

Premium tonic water with quinine provides better flavor balance than low-cost brands. Some prefer Indian tonic water or craft brands for complexity.

Can I make a gin and tonic without ice?

Not recommended. Ice is essential for chilling and diluting the drink slightly as it melts, balancing the botanicals and tonic bitterness.

What garnish pairs well with gin and tonic?

Lime wedge or twist is traditional and brightens the flavor. Some use cucumber slices, lemon, or botanicals that match the gin.

Does this recipe scale for a pitcher?

Yes. Maintain the 1:2–3 gin-to-tonic ratio and chill the pitcher. Add ice just before serving to avoid over-dilution.