The gin and tonic is a simple British-style highball that lets the gin’s botanicals and tonic’s bitterness stay bright. Good ice and a cold mixer make the difference.
Build the drink directly in a chilled glass with plenty of ice, then pour in the tonic slowly to preserve its bubbles. A lime wedge adds freshness without overwhelming the botanicals.
Use a large glass and fresh, hard ice. Small or melting ice dilutes the drink quickly, while chilled tonic keeps it lively.
Serving Suggestions
Pair with salty snacks, fish, grilled vegetables, or a simple cheese board. Try cucumber, grapefruit peel, rosemary, or juniper as alternate garnishes.
Recipe Notes
For a lower-alcohol version, use more tonic and a smaller measure of gin. Keep opened tonic refrigerated and use it quickly for the best fizz.
Classic Gin and Tonic
Equipment
- Balloon or highball glass
- Jigger
- Bar spoon
- Citrus knife
Ingredients
Gin and Tonic
- 2 oz London dry gin chilled
- 4 oz premium tonic water chilled
- 1 cup ice cubes large and clear if possible
- 1 large lime wedge for garnish
- 4 large juniper berries optional garnish
Instructions
Build the Drink:
- Fill a chilled glass with the ice. Add the gin and squeeze the lime wedge lightly over the glass before dropping it in.
- Pour in the tonic water slowly down the side of the glass. Stir once or twice with a bar spoon to combine without losing too much fizz.
- Garnish with juniper berries and serve immediately.
Notes
- Use plenty of large ice to slow dilution.
- Add tonic slowly to preserve carbonation.
- Adjust the tonic ratio to taste.