For a while, I was in two minds whether I should publish an entire page dedicated to the Gin and Tonic. After all, there doesn’t seem to be a whole lot that can go wrong with this relatively minimalistic tipple. Then I remembered the huge gulf in quality from place to place, as well as the sheer number of substandard G&Ts that have disappointed me over the years and decided to set the record straight. From gin to tonic ratios, getting the best out of your ice, the quality of the ingredients and garnishes, I bring to you a masterclass in crafting the perfect gin and tonic.
The Perfect Gin and Tonic
Ingredients
- 1 Block Top Quality Ice
- 40ml Tanqueray Gin (50ml if opting for a standard strength gin around 40% abv)
- 100ml Premium Tonic Water
- 10ml Fresh Lime Juice
- 1 Slice Lemon Zest (To garnish)
- 1 Sprig Rosemary (to garnish)
Instructions
- First of all, get all of the major components cold. This essentially means that your Gin should live in the freezer forever, and the to tonic must find a home in the coldest part of the fridge. In addition, store your limes somewhere cold, and chill a lowball glass in the icebox about 10 minutes before you need to use it
- When you're ready for that refreshing drink, remove the glass from the freezer and drop in a 2 large chunks of the purest ice you can muster
- Slowly pour over 40ml of Tanqueray Gin (50ml if using something around the 40% mark like Beefeater or Gordon's). Pouring too quickly may cause the ice to crack, and we don't want that
- Next, slowly add 100ml of the finest Tonic Water you can find. Many bartenders will use a barspoon for this. However, I prefer to tilt the glass to 45° and gently pour it down the edge. Just dumping it into the glass will result in a loss in carbonation
- After that, squeeze in 10ml of fresh Lime juice and give everything a gentle stir
- Finally, take a small sprig of fresh rosemary and give it a little squeeze to help release its aroma, as well as a slice of lemon zest, scratching the skin as you go for the same reason. Drop them both into the drink and give it one final stir
- Sit back and enjoy the best Gin and Tonic you are ever likely to find
Nutrition
The Finer Points of the Gin and Tonic
Gin
These days the gin market has become saturated with fancy names and concoctions that utilize a wide number of botanicals to enhance their flavour. Don’t be fooled by poetic words and pretty bottles however, as not all of these artisan spirits will sit well in a classic G&T. Therefore, you should select a good quality dry gin without an overly pungent aroma that won’t dominate the drink. One of my favourite gins for this malaria beating sundowner comes in the shape of Tanqueray No. TEN, however, Hendricks, Roku, and normal Tanqueray will all perform admirably and are available worldwide.
Ice
For simple cocktails such as this, only the clearest and brightest Ice will do. The reason behind this is that clear ice will melt slower than cloudy ice due to its more compact structure, therefore slowing down the dilution of the tasty drink. To get clear ice, patient types will need to employ the directional freezing method of solidifying water as outlined in my handy guide to the perfect ice cubes. This essentially involves offering up an additional water tribute that attracts the oxygen molecules and effectively drives them away from the slower freezing ice that will end up in our drinks.
Tonic
People will often overlook this key component of the classic Gin and Tonic, but getting hold of a good tonic is paramount to the success of your cocktail. I have a friend who believed she hated gin, but it was actually the tonic that made her toes curl. These days, Fever Tree stands head and shoulders above the competition with its delicate flavour and solid carbonation. However, mixers should also take care when pouring their tonic as to not lose any of those precious bubbles. Many recipes will call for cocktail makers to pour it down a fiddly barspoon, however, I prefer to tilt my glass and slowly fill it by gently pouring it down the edge.
The Gin and Tonic Ratio
Usually, when making these sorts of drinks I go by the ratio of 50ml liquor to 100ml mixer. However, due the the over-strengthed nature of the Tanqueray I’m using, I have reduced it to 40ml liquor in order to maintain the same balance of flavour. Should you opt for a regular strength gin such as Gordon’s or Beefeater, then you can up this base spirit ratio back to 50ml.
A Few Fragrant Touches
With gin getting its flavour profile from the addition of juniper and a few other botanicals, you can enhance your G&T by adding one or two subtle tastes and aromas. These should only act to enhance the gin and tonic without overpowering it’s delicate flavour. For my own drinking pleasure, I like to add a slice of lemon zest, and a sprig of fresh rosemary. Lightly scratch the zest of some lemon peel, and give the rosemary a gentle squeeze before dropping it into the drink.
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