How to Make the Perfect Gin & Tonic

The ratio

A standard gin and tonic uses a 1:3 ratio of gin to tonic — roughly 50ml of gin to 150ml of tonic. This is a starting point, not a rule. Stronger, more botanical gins benefit from slightly more tonic to give them room to breathe. Lighter, more delicate gins can handle less tonic without being drowned.

Temperature and ice

Cold is essential. A warm gin and tonic is a bad gin and tonic. Use a large Copa glass (the balloon-shaped glass that has become standard) and fill it generously with ice — the more ice, the slower it melts and the less dilution you get. A single large ice cube melts more slowly than a dozen small ones and is worth sourcing if you care about the drink.

Pour order matters

Pour the gin over the ice first, then add the tonic in a slow, controlled stream. Pouring tonic down the back of a spoon helps preserve the carbonation. Stir gently — two or three turns, no more. Over-stirring kills the bubbles you spent money on.

The garnish

A garnish should complement, not distract. A classic Indian tonic is well-served by a lime wedge squeezed and dropped in. A Mediterranean or herbal tonic benefits from a sprig of rosemary or a slice of cucumber. A grapefruit tonic calls for a wedge of pink grapefruit. Avoid garnishes that overpower — mint, for example, tends to take over.

The final check

Taste it before you serve it. A great gin and tonic should be cold, effervescent, balanced between bitter and sweet, and clearly show both the gin and the tonic as contributing partners. If something is off, identify what — too sweet, too bitter, too flat, too warm — and adjust next time.