Highballs · Gin
Gin & Tonic
Juniper and bitter quinine in a glass packed with ice
Gin topped with chilled tonic water in a glass packed with ice. Crisp, bittersweet and aromatic – a good tonic should frame the gin's botanicals, not bury them. The everyday long drink, from early-evening aperitif to late-night refresher.
- Glass
- Highball
- Ice
- Ice cubes
- Technique
- Built in the glass
- Difficulty
- Easy
- Time
- 2 min
- Strength
- ≈ 10% ABV
Ingredients
- 50 mlLondon dry gin1¾ oz
- 150 mlTonic waterto top5 oz
- GarnishLime wheel
≈ 216 ml served · 1.7 standard drinks
Method
- 1
Fill a highball glass to the top with ice cubes.
- 2
Pour in the gin.
- 3
Top with chilled tonic, pouring it down a bar spoon or the side of the glass to keep the bubbles.
- 4
Stir once, gently, and garnish with a lime wheel.
History
In 19th-century British India, quinine was taken to ward off malaria, and the usual story has officers making the bitter medicine more palatable with water, sugar, lime and gin. Commercial tonic water appeared in the second half of the century, and the pairing travelled home to become Britain's favourite long drink.
- Origin
- British India
Bartender's notes
- More ice, not less: a full glass stays colder and melts more slowly.
- Match the garnish to the gin – citrus for a classic London dry, cucumber or fresh herbs for floral styles.
- For a Spanish-style gin tonic, serve it in a large wine glass with plenty of ice.
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