Gin and Tonic

The tonic water you use will have the most influence on the taste of your drink. Try to aim for higher quality tonics and make sure they haven’t gone flat.

You can optionally add lime juice to your G&Ts. Aim for around 15ml.

Some recipes call for equal amounts of gin and tonic water. Others go for a 1:3 ratio. We’ve chosen the one we like most, but we invite you to adjust it according to your palate.

Highball cocktails benefit greatly from using ice that won’t melt quickly. Avoid the cloudy ice made by your fridge (it’s full of air).

When it comes to the garnish, try using ingredients that pair well with your choice of gin. Citrus and herbs go a long way in giving your G&T the final touch.

Gin & Tonics allow you to experiment: Consider adding 15-30ml of your favorite amaro or liqueur.

Spanish-style Gin Tónica uses a big, burgundy wine glass and adds a lot more garnishes: thyme, juniper berries, strawberries, etc.

Gin and Tonics were popularized, and most likely invented, in India, some time in the second half of the nineteenth century. 

Quinine, which gives tonic water its distinct, bitter taste, was given as a ration to British soldiers stationed in India to ward off malaria. Given the bitterness of the quinine powder they received, they mixed it with sugar and lime, and eventually gin.

The earliest version of the carbonated tonic water we know today was created in 1870 by Johann Jacob Schweppe, a Swiss-German watchmaker.

Modern tonic water does not contain as much quinine as it used to, as it is no longer used to treat malaria.

Quinine comes from the bark of the cinchona tree (referred to as quinaquina). This tree is native to South America, specifically to parts of the Amazon Forest and The Andes.

Quinine was used to treat malaria from as early as the 1600s. Although it is likely that natives used it for much longer.

The use of bigger, burgundy wine glasses to serve G&Ts came from Spain, around 2010. Its liberal use of garnishes probably comes from how Sangria is served.

Gin & Tonic is referred to as “Ginto” in Belgium and the Netherlands. Other European countries call it “Gin Tonic”.