Top with tonic water by pouring it down a bar spoon into the glass (to preserve its effervescence). Garnish with a lime wedge.
Gin: A distilled spirit flavored with juniper berries and, occasionally, other botanical herbs or spices.
Tonic water: Sweetened carbonated water with quinine (an anti-malarial medication with a bitter taste). For a stronger drink, use just 4 ounces tonic water instead of 6.
Yield: This recipe makes 1 cocktail.
Glassware: A Gin and Tonic is traditionally made in a highball glass, an 8-ounce to 12-ounce glass tumbler such as a Collins glass. I like to use a rocks glass.
Big batch: To make a batch of 8 cocktails, combine 16 ounces (2 cups) gin and 48 ounces (6 cups) tonic water in a large pitcher. Have ice, glassware, and garnishes on hand so guests can help themselves.
Garnish: A lime slice or wedge is the traditional garnish. Maybe lightly squeeze it into your drink before dropping it in the glass.
Evans: A UK variation that uses both lemon and lime as the garnish.
Pink G&T: Add 5 dashes angostura bitters to the glass with the gin.
Parisian G&T: Come 2 ounces (1/4 cup) gin and 1 ounce (2 tbsp.) elderflower liqueur. Top with equal parts tonic water and champagne.
Spanish G&T: Served in a balloon, this gin and tonic is garnished with any combination of dried or fresh herbs, dried spices, citrus, or flowers. Some popular choices are whole peppercorns, thyme or rosemary sprigs, juniper berries, lavender, vanilla beans, or other fresh fruit.
More mixers: In addition to tonic water, some variations add lemon juice, lime juice, orange juice with spiced simple syrup, or grenadine.