The Gin And Tonic: Simple, But Not Casual (Part 2)

A good method for the gin and tonic is a starting point for plenty of variations. Most of the work is measuring carefully. Let's look at what makes the gin and tonic work, and what you can skip.

The base recipe

The method is quick. Fill a large glass with plenty of ice, since more ice means slower dilution and a colder drink. Add about two ounces of gin, then pour three to four ounces of tonic slowly down a bar spoon or the side of the glass to protect the bubbles. Stir once, gently, and stop. Over-stirring pushes out the carbonation.

Swapping the spirit

It helps to remember that garnish is not just decoration. A wedge of lime is traditional, but a strip of grapefruit peel, a ribbon of cucumber or a sprig of rosemary can match the gin's botanicals. Twist citrus peel over the glass to spray its oils across the surface, then drop it in. Try one change at a time to learn what you enjoy.

Changing the sweetener

A gin and tonic works well at gatherings because guests can adjust it themselves. Set out two or three gins, a couple of tonics and a bowl of garnishes. Add a sparkling option, such as tonic with a squeeze of citrus and herbs, for guests who skip alcohol. Encourage slow sipping, food nearby and safe rides home.

Seasonal ideas

In practice, a gin and tonic has only two main ingredients, so each one deserves attention. Gin gets its character from juniper plus other botanicals such as citrus peel, coriander and herbs. A classic London dry style gives the familiar pine and citrus backbone. Newer styles lean floral, spicy or fruity, which can make a gin and tonic taste quite different from glass to glass.

Garnishes and finishes

It helps to remember that tonic water is half the drink, and it is worth buying a good one. Look for tonic made with real cane sugar or a light sweetener, natural flavorings and a crisp bitterness. Modest bottles are better than large ones, because tonic goes flat quickly once opened. Keep it cold in the refrigerator so it does not melt your ice as soon as you pour.

None of this needs to be exact to the drop; taste and adjust to your liking.

Practical tips

Here are a few easy places to start:

• Use plenty of fresh, hard ice.
• Keep a non-alcoholic option ready for guests.
• Never drink and drive; plan a ride home.
• Use fresh citrus, squeezed the same day.

The bottom line

Keep it simple, taste as you go, and enjoy the process. The best drink is the one you will make again. Start with the classics and build from there.