Gin & Tonic

Difford's Guide
User Rating (84 ratings)

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Serve in a

Collins glass

Garnish:

Lime wedge

How to make:

POUR ingredients into ice-filled glass and serve.

1 2/3 fl oz Rutte Dry Gin
4 fl oz Thomas Henry Tonic Water
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Review:

One of the simplest and best mixed drinks ever devised, hence its lasting popularity.

To serve as a Highball use a smaller 10oz (295ml) Highball glass (in place of a 12oz (355ml) Collins glass) and fill with 45ml (1.5oz) gin and 90ml (3oz) tonic water along with plenty of ice.

History:

The precise origin of the G&T is lost in the mists of time. Gin (or at least a grain-based juniper spirit) was drunk for medicinal reasons from the 1600s onwards. Quinine, the pungent bark extract which gives tonic its distinctive bitterness, had been used against malaria for even longer. The first known quinine-based tonics were marketed during the 1850s.

The popularity of tonic in the British colonies, especially India, is clear with Schweppes launching their first carbonated quinine tonic in 1870, branding it Indian Tonic Water. The ladies and gentlemen of the Raj also drank phenomenal quantities of gin. It is therefore accepted that gin and tonic emerged in India during the second half of the nineteenth century and was drunk partly to ward off malaria.

Nutrition:

One serving of Gin & Tonic contains 153 calories.

Alcohol content:

  • 1.4 standard drinks
  • 11.5% alc./vol. (23° proof)
  • 19.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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