I am sure that some people will try and tell me that this is not a cocktail. Some may even question the pluralisation of Gin, but i’ve been told its Gins & Tonic by far too many barmen to consider writing it any differently.
The definition of a cocktail I like best is a fine spirit, slightly improved. The Gin & Tonic truly embodies this fine ideal. It is also one of the easiest cocktails in the world to make. Add any quantity of Gin to an iced glass top with tonic and lightly flavor with citrus. tall glasses on a long day, short ones in more serious company.
The choice of Gin again is up to personal preference. Bombay Sapphire is my Dad’s standby, Gordon’s makes a fine G&T, Beefeater too. My own personal favorite is the Tanqueray and Tonic, particularly when its made with the very special and very preeemium Tanqueray No. Ten. Legend has it this Gin is made from the only still at the Tanqueray distillery to escape Hitlers bombers during the blitz. It is a well crafted and very smooth example of the category, and one that works with almost any type of citrus you can lay your hands on.
Most drinkers will be familiar with swapping lemon for lime, and on occasion orange or grapefruit. I would encourage you to try a decent measure (say squeeze two or three segments into the drink) of Tangelo, Blood Orange, Pomelo, Yuzu frankly, if its citrus it will change the profile of the drink, swap between a few during the course of the night.
My father used to ask for two fingers of Gin, in a glass with no ice, topped with cold tonic. It remains a great drink, so long as you whip through them before they warm up.
Here’s how I like it: at least 60 mls Gin, poured into an ice filled glass. Three segments of whatever citrus is at hand and between 90 and 150 mls of tonic to fill the glass. Savour the taste of the spirit, the cold of the ice, the sour of the citrus and the tangy effervesence that comes with the addition of tonic.