Name: Gin and Tonic
Total time: 2 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 120 ml Tonic water

Ingredients

1 ²⁄₃ fl oz

Hayman's London Dry Gin

4 fl oz

Thomas Henry Tonic Water

How to make

Glassware

Prepare

Select and pre-chill a COLLINS GLASS.

Prepare garnish of lime wedge.

Method

POUR ingredients into chilled glass.

FILL glass with ice.

Garnish

Garnish with lime wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Gin & Tonic contains 157 calories

Alcohol content:

1.2 standard drinks
11.01% alc./vol. (22.03° proof)
16.2 grams of pure alcohol

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.

Comments & Discussion

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Chris Garner Premium Member 8w

I like tonic and I like gin. Together, it’s ok.

Graeme McPherson 50w

I only recently made a gin and tonic as I’ve spent my life avoiding tonic water like the plague. So trying a G & T for the first time was a confusing experience. I loathe tonic water on its own but this drink is actually good! Nice to sip on while cooking dinner.

Matt J 1y

I always found a G&T to be quite an unbalanced cocktail, for my taste anyway. Whilst I ultimately think I just can’t get along with the tonic water in general I have settled on a 1:1 ratio which I think achieves a nice balance of complex aromatics, bitterness and tartness from your preferred citrus garnish.

Cameron Carter 1y

Absolute classic. I enjoy it with a dried bay leaf vs. a lime wedge.

Loïc Pierre 1y

The quality of the tonic is crucial ! And as said before, adding some lemon to the gin before adding the tonic can be a plus.
Simple, delicious, timeless cocktail.

Pär Ackelind 2y

The best twist I’ve ever done on a gin & tonic is the addition of grapefruit zest. Just release the oils and discard, don’t leave it in the glass. Makes a huge difference. As long as you have a good tonic like Fentimans or Fever tree (prefer the Mediterranean for the Indian) any simple gin will do the drink. Both Gibson’s and Gordon’s make excellent Gin & tonics this way.

Fredrik Bothmer 2y

I stirred a Dry Martini (5:1) before I realised I wasn’t in the mood for a stiff drink and instead made a G&T of it with a slice of lemon. Delicious.

John Hinojos Premium Member 2y

Perfect cocktail.
After reading the comments did some research. Took a recipe from pre-Prohibition, a recipe from Victor Bergeron (Trader Vic) from 1947, and a cocktail book from 1953. Also went out to the websites of various gin makers to view their recipe.
Final cocktail had 1/2 lime, juiced into the glass. Lime was also put on the rim of the glass. Added ice and the gin. Stirred. Added tonic and more ice. Spent lime wedges were put on the ice.

John CARR Premium Member 2y

Sounds very refreshing!

John CARR Premium Member 1y

You can also make a gimlet per Simon’s recipe then lengthen it into a gimlet-Collins: just add Soda water. Somewhat similar to this. I enjoyed it very much.