Gin
Gin & Tonic
A single lime wedge releases bright citrus oils that cut through the juniper‑forward gin, while the quinine in tonic adds a dry, slightly bitter fizz. Use London dry gin for its piney character, then fill a highball with ice, pour two ounces, and top with tonic water. Stir gently to blend without bruising the botanicals. The result is a crisp, refreshing drink ready in minutes for any evening. Serve it chilled and enjoy responsibly today.
Ingredients
- Gin (London Dry) 2 oz
- Soda (Tonic) Top
- Glass:
- Highball
- Garnish:
- Lime Wedge
Instructions
- 1
Build over ice
- 2
Stir gently
History
The gin and tonic originated in British India in the early 19th century, where officers mixed gin with quinine tonic to make the bitter medicine more palatable. Its popularity spread to civilian bars after the end of colonial rule, becoming a staple of 20th‑century cocktail culture.
Tasting Notes
Juniper and citrus dominate the palate, balanced by the tonic’s bitter quinine and subtle sweetness. The drink is light-bodied, effervescent, and leaves a clean, slightly dry finish.
Ideal as a pre‑dinner aperitif on warm evenings or patio gatherings.
Save this recipe, track your pantry, and get AI-powered suggestions.
Open Web App →
