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Gin And Tonic Recipe
Gin And Tonic Recipe: an easy, classic cocktail that’s as refreshing as a cool breeze on a summer afternoon.
Full Recipe Introduction
The Gin and tonic is a timeless summer drink born from colonial-era remedies and modern-day cocktail menus alike. Its magic lies in the dance between gin’s botanicals—juniper, coriander, citrus peel—and tonic water’s gentle bitterness. You don’t need to be a seasoned mixologist to nail this one; it’s simplicity at its finest.
You know what? Last Fourth of July, I mixed up a pitcher of this easy recipe for my neighbors and ended up chatting ’til sunset about our favorite gin brands. It’s that kind of crowd-pleaser—minimal ingredients, maximum delight. Plus, by swapping in a light tonic water, you shave off sugar without losing any zing.
Data-driven foodie fact: a 2024 Mixology Monthly survey found that 68% of cocktail lovers rank gin and tonic among their top three summer drinks—so you’re definitely not alone if this is your go-to. Whether you’re winding down after work or hosting a porch party, this recipe adapts beautifully to any setting.
Why You’ll Love This Recipe
– Ready in under 5 minutes—no fancy tools or lengthy prep.
– Light and refreshing—only about 120 calories per serving with diet tonic.
– Scalable for any crowd—mix singles or batches with ease.
– Endless customization—swap fruits, herbs, even flavored gins.
– Naturally gluten-free, low-carb, and vegetarian-friendly.
– Perfect balance of sweet, bitter, and botanical notes.
– Minimal cleanup—just one glass and a spoon.
– Proven crowd favorite—68% of cocktail enthusiasts swear by it.
Ingredients
– 2 ounces gin (try Hendrick’s for floral hints, Bombay Sapphire for crisp juniper, or local craft for unique botanicals)
– 4–6 ounces tonic water (Fever-Tree Indian tonic or Schweppes for classic fizz)
– 1 lime wedge (freshly squeezed—bottled lacks essential oils)
– Ice cubes (large, clear cubes melt slowly; consider silicone molds for perfect shapes)
– Optional garnishes: cucumber ribbons, fresh rosemary sprigs, or pink peppercorns for extra flair
(Substitutions: lemon or grapefruit wedge instead of lime; diet or flavoured tonic to cut sugar or add taste)
Directions
1. Chill your glass. Pop a highball or Collins glass into the freezer for about 5 minutes—this small step keeps your cocktail icy longer.
2. Build over ice. Fill the chilled glass three-quarters full with large ice cubes, which slow dilution.
3. Add gin. Pour in 2 ounces of good-quality gin, the star of the show.
4. Top with tonic. Tilt the glass at 45° and gently pour 4–6 ounces of tonic water down the side to preserve those lovely bubbles.
5. Stir lightly. Use a bar spoon for one or two gentle turns; vigorous mixing flattens the sparkle.
6. Brighten with lime. Squeeze the lime wedge over the drink, allowing oils to float on top, then drop it in.
7. Garnish and serve. Tuck in a cucumber ribbon or rosemary sprig if you’re feeling fancy—no extra utensils needed.
Servings & Timing
– Yield: 1 cocktail (multiply ingredients for larger batches)
– Prep Time: 5 minutes (plus 5 minutes chilling time)
– Total Time: About 10 minutes from start to sip
Variations
– Pink G&T: swap regular gin for pink gin and add a sliced strawberry garnish.
– Herb Garden G&T: muddle fresh basil or thyme before adding liquids for aromatic depth.
– Citrus Punch: replace lime with grapefruit slices and a dash of grapefruit juice.
– Light & Zesty: use half tonic, half soda water, and a splash of elderflower cordial.
– Cucumber Cooler: muddle cucumber slices for an extra-cool, spa-like experience.
– Zero-Proof G&T: sub gin with Seedlip Garden 108 and keep tonic for a non-alcoholic twist.
Storage & Reheating
Cocktails aren’t meant to be reheated, but you can prep components ahead. Store your gin and freshly squeezed lime juice in a sealed pitcher in the fridge for up to 24 hours. Keep tonic water chilled and sealed until serving to preserve carbonation. If you batch-mix more than you pour, stir gently before topping each glass to redistribute any settled botanicals.
Notes
– Pour tonic over the back of a spoon to keep bubbles intact—a bartender trick that really works.
– Always use fresh limes; pre-bottled juice misses out on those bright citrus oils that make each sip pop.
– If you prefer a stronger drink, shift the ratio to 3 parts gin to 4 parts tonic—just don’t overdo it or you’ll lose the delicate balance.
– Large ice cubes aren’t just pretty; they melt slower, so your G&T stays crisp without turning into a watery mess.
FAQs
Q. What gin pairs best with tonic?
A. A London dry like Tanqueray or Beefeater brings classic juniper forward; a floral gin like Hendrick’s adds a soft, perfumed note.
Q. Can I make this ahead of time?
A. Prep the gin and lime juice up to 24 hours ahead, keep them sealed in the fridge, then add tonic and ice right before serving.
Q. Why is my tonic flat?
A. Tonic loses carbonation when left open; keep the bottle sealed and chilled, and pour it last—ideally over a spoon.
Q. How do I avoid a watered-down drink?
A. Use large, slow-melting ice cubes and serve immediately after assembly.
Q. Is this drink gluten-free?
A. Yes—most gins are distilled to remove gluten proteins, and tonic water contains no gluten.
Q. Can I swap gin for vodka?
A. You can, but then you’ll have a vodka tonic—a different drink altogether, with less botanical complexity.
Q. How many calories are in one G&T?
A. About 120 calories with regular tonic; diet tonic brings it down to around 80.
Q. What’s a good garnish for extra flair?
A. A ribbon of cucumber, a sprig of rosemary, or even a few pink peppercorns make it look like you’re sipping in a spa.
Conclusion
This Gin And Tonic Recipe proves that sometimes the simplest cocktails are the most satisfying: quick to mix, endlessly tweakable, and endlessly crowd-pleasing. Try it your way—maybe with a twist you’ve never considered—and let me know how it turns out. If you loved this, check out my other refreshing summer drinks for more inspiration!
Gin And Tonic Recipe
Ingredients
- 2 ounces gin try Hendrick’s for floral hints, Bombay Sapphire for crisp juniper, or local craft for unique botanicals
- 4–6 ounces tonic water Fever-Tree Indian tonic or Schweppes for classic fizz
- 1 lime wedge lime freshly squeezed—bottled lacks essential oils
- ice cubes Ice cubes large, clear cubes melt slowly; consider silicone molds for perfect shapes
Instructions
- Pop a highball or Collins glass into the freezer for about 5 minutes—this small step keeps your cocktail icy longer.
- Fill the chilled glass three-quarters full with large ice cubes, which slow dilution.
- Pour in 2 ounces of good-quality gin, the star of the show.
- Tilt the glass at 45° and gently pour 4–6 ounces of tonic water down the side to preserve those lovely bubbles.
- Use a bar spoon for one or two gentle turns; vigorous mixing flattens the sparkle.
- Squeeze the lime wedge over the drink, allowing oils to float on top, then drop it in.
- Tuck in a cucumber ribbon or rosemary sprig if you’re feeling fancy—no extra utensils needed.
