Gin and Tonic

Pro tips

• Pour gin first into an ice-filled glass, then top with tonic water and stir gently to avoid excessive carbonation loss.
• Use quality tonic water—it makes up the majority of the drink and directly impacts flavor.
• Add the garnish last and squeeze the citrus oils over the top for maximum aroma and taste.
• Chill your glass before mixing to prevent the ice from melting too quickly.

Substitutions

• Old Mr. Boston Dry Gin → Tanqueray, Bombay Sapphire, or Hendrick's (adjusts botanical profile)
• Tonic water → premium or craft tonic water (changes flavor complexity and quinine level)

What ratio of gin to tonic should I use?

A standard ratio is 1 part gin to 3 parts tonic water. This recipe uses 2 oz gin, so pair with approximately 6 oz of tonic water, adjusting to taste.

What type of ice should I use?

Use large ice cubes or chunks rather than crushed ice. They melt slower and keep the drink cold longer without diluting it too quickly.

Can I make a gin and tonic without tonic water?

Tonic water is essential to a traditional gin and tonic. Substitutes like club soda or ginger ale create different drinks entirely.

Should the glass be chilled?

Yes. Chill your glass beforehand with ice or in the freezer for 5 minutes to keep the cocktail cold longer.

What garnish works best?

A lime wedge or slice is traditional and adds brightness. A lemon twist or cucumber slice are popular alternatives.