How do I make a proper gin and tonic?

A gin and tonic has three ingredients and almost all the quality comes from temperature and carbonation. Warm tonic, insufficient ice and a bottle opened yesterday account for nearly every disappointing one.

What you'll need

• Gin
• Tonic water
• Plenty of ice
• Large glass (optional)
• Garnish (optional)

Step by step

1. Chill the glass and the tonic beforehand.Tonic from a cold fridge, glass in the freezer for a few minutes if possible. Everything cold means less dilution.
2. Fill the glass completely with ice.Right to the top. This is counter-intuitive but correct: more ice keeps the drink colder so less of it melts.
3. Use big ice cubes if you have them.Less surface area relative to volume, so slower melting. Small ice from a freezer tray waters a drink down fast.
4. Pour 50ml of gin over the ice.A single measure. A double in the same volume of tonic overwhelms the botanicals rather than showcasing them.
5. Open a fresh small bottle of tonic.Tonic goes flat within a day of opening. Small bottles or cans are noticeably better than the end of a large one.
6. Pour the tonic gently down the inside of the glass or over a bar spoon.Splashing knocks the carbonation out immediately. Gentle pouring keeps the bubbles.
7. Stir once, gently, or not at all.The pour mixes it adequately. Vigorous stirring degasses the tonic, which is the main thing you are protecting.
8. Garnish to complement the gin's botanicals.Citrus peel for classic dry gin, cucumber for softer styles, a juniper berry or rosemary sprig for herbal ones. Squeeze peel over the surface to release the oils.

Tips

• A ratio of 1:2 or 1:3 gin to tonic suits most gins. Stronger navy-strength gins take more tonic comfortably.
• Buy small tonic bottles even though large ones are cheaper. Flat tonic ruins the drink and you will throw more away than you save.
• Wash and dry the garnish. Waxy unwashed citrus peel gives an unpleasant note that is hard to place.

Common mistakes

• Using only two or three ice cubes — They melt fast in a warm drink and water it down. A full glass of ice keeps it cold and paradoxically dilutes less.
• Using tonic from a large bottle opened days ago — The carbonation is the point. Flat tonic makes the drink taste dull and syrupy.
• Pouring the tonic in from a height — It knocks out the bubbles immediately. Pour gently down the side of the glass.

Questions people ask