Gin and Tonic

Pro tips

• Chill your glass with ice before mixing to keep the drink cold longer and prevent rapid dilution.
• Pour gin first, then add ice, then tonic water last—this preserves carbonation and allows better flavor integration.
• Use premium tonic water; cheap or flat tonic water will make even good gin taste mediocre.
• Add your garnish last and squeeze the citrus oils over the drink's surface for a bright aromatics boost.

Substitutions

• Old Mr. Boston Dry Gin → Tanqueray, Bombay Sapphire, or any London Dry gin (flavor and botanicals vary by brand)
• Tonic water → Diet tonic or low-calorie tonic (reduces sugar), Fever-Tree or craft tonics (more complex flavor)

What is the best ratio of gin to tonic?

A standard ratio is 1 part gin to 2-3 parts tonic water. Start with 2 oz gin to 4-6 oz tonic and adjust to taste preference.

Should I use ice in a gin and tonic?

Yes. Fill the glass with ice first to keep the drink cold and dilute it properly as the ice melts, balancing the flavors.

What is the best garnish for a gin and tonic?

Lime or lemon wheel is traditional. Cucumber slice, grapefruit, or herbs like rosemary and thyme also complement gin well.

Can I make a gin and tonic ahead of time?

No. Mix just before serving to preserve carbonation and chill. Add ice and tonic water to gin immediately before drinking.

What type of gin should I use?

A London Dry or standard dry gin works best. The botanicals should be balanced, not overly herbal. Quality matters here since it's only two ingredients.