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Gin & Tonic

GIN&TONIC, G&T, Gin and Tonic
GIN&TONIC, G&T, Gin and Tonic, gin tasting
Gin & Tonic Granishes : Gin Foundry 2
Gin & Tonic Granishes : Gin Foundry 9
Gin & Tonic Granishes : Gin Foundry 1
Gin & Tonic Granishes : Gin Foundry 8
G&T with coriander and juniper
G&T with orange
Gin & Tonic Granishes : Gin Foundry 4
Gin & Tonic Granishes : Gin Foundry 6
20/09/2013
Written by Gin Foundry

It is almost impossible to imagine, let alone find a more quintessential pairing across any spirit category than the Gin & Tonic. So ubiquitous is the drink that even when you reduce it to three characters, G&T, everyone still understands what you are talking about. What other drink in the world has achieved this? Don’t be fooled however, the concoction may seem simple but both its history and the dizzying array of gin, tonic and garnish combinations make it far from an ordinary drink.

A basic recipe:

Made with gin and tonic water, poured over ice and typically garnished with a slice or wedge of lime or lemon, the G&T makes for a very simple drink so choosing quality ingredients is important. In recent years, there’s been a veritable explosion in tonics and huge interest behind finding the perfect combination pairing the right garnish to harness, accentuate or contrast the inherent flavours of gins.

The ideal amount of gin  to add varies according to taste but we suggest that a healthy ratio of gin-to-tonic is 1 part gin to 3 parts tonic. Statistically (based on our Ginfographic surveys in 2014 & 2015) this is the most popular ratio, but it’s worth noting there has been a clear trend towards boozier (1 part gin to 2 parts tonic) ratios. Experiment to find your perfect serve!

G&T History/Origins:

For those of you interested in a full history of the Gin & Tonic, we’ve written at length about it in this feature, linked here: Gin & Tonic, History in a Glass

For those seeking a more abridge version however: The history of the G&T really begins to take shape with the East India Trading Company and British colonial India, when the British troops would mix their medicinal quinine with gin to make it more palatable (and the expression “a bitter pill to swallow” becoming well known).

It wasn’t the first time quinine was used to treat malaria as there are reports of its usage in 1631 when malaria was endemic to the swamps and marshes surrounding the city of Rome (with large scale use of quinine as a prophylaxis starting around 1850). However, the rise of the G&T as a drink can clearly be traced back to the early days of Queen Victoria and expatriates returning from the Indian colonies who had developed a taste for the concoction. Again, without going into as much detail as in the historical article to keep it short here – it’s also a time where carbonised drinks became a more widely available and before that, tonic would have been more akin to a syrup.

It’s impossible to say whether the addition of lime to the G&T was to help fight off the scurvy commonly found in those on the front line or whether this had been post-rationalised to fit in with the drinks origin. The latter is more likely as the Gimlet stakes its place for the medicinal concoction originating from anti scurvy campaigns. In either case, a splendid addition to the G&T was born and is key to the drink.

Understanding the components:

Understanding how to pair a gin with a specific tonic and a particular garnish, is the much like chasing the holy grail. The end goal is discovering the holy trinity and eternal enlightenment, but it’s the quest itself that becomes the tale that everyone talks about and where you need to devote your time.

Tonic water:

Choosing the right tonic is as vital as choosing your gin, as it is usually two thirds of the drink. One of the main causes why people have a life-long aversion to the G&T is because of poor quality tonics, warm mixers and/or wrong ratios.

Thankfully, since 2005 there has been an increase in premium tonic water in the market place, with a greater emphasis on using real quinine as opposed to artificial flavouring. Fever-Tree have been leading the charge with a large portfolio of flavours including Elderflower, Mediterranean and Lemon Tonic. German based Thomas Henry Tonic water is also worth seeking out for those who like a more bitter profile, while 1724 Tonic water offers a sweeter alternative. Newcomers to the Tonic market Double Dutch mixers have a particularly excellent slimline offering alongside their regular tonic water, and East Imperial off a more traditionally (think old school bitter) tonic water which is ideal for those who like squeezing their lime garnish before dropping it into their G&T.

Now in 2016, it’s now relatively easy to get hold of Tonic Syrups too. London based small batch makers BTW have created a balanced recipe that suits classic and contemporary gins alike, while Tennessee makers Jack Rudy have a delicious tonic syrup with a fresh grapefruit zing.

A word on glassware:

Traditionally, collins or high-ball glasses have been used for G&T’s. However, shorter glasses and in particular the Spanish style “Copa” glass have become more popular as they better accentuate the effects of a garnish given they capture the aroma better. These balloon sized glasses may seem excessive at first, but trust us, they really do help if you are looking to create an ensemble of flavours as the smells leading up to each sip have a huge impact on one’s perception of flavours. Whatever you choose to serve it in, just remember the only golden rule of Gin & Tonics is to never skimp on the ice!

Garnishes:

So what to serve with each Gin you ask? It would be impossible to list each gin alongside the perfect garnish as preferences are so subjective. It’s also worth remembering that one gin can work with many garnishes and the differences are more about what inherent flavours you are looking to accentuate, harness or contrast to match you mood. Here’s a few general pointers that have worked for us in the past.

With a spiced gin, try an orange wheel as this warming and soft fruit compliments botanicals such as clove and cassia.

For a citrussy gin, consider balancing it out with flat leaf coriander, which can add a little zing to the lemon while providing leafy depth.

For floral gins, a grapefruit peel can add just a touch of freshness without upsetting the delicate aromas. To accentuate the flavours and create a heady aromatic mix in floral gins – a sprig of rosemary can be a perfect compliment to lavender forward gins. Vice-versa, a lavender stem not only looks beautiful, it adds a touch of fresh meadows to herbal-lead gins.

Furthermore, a wedge of apple in the place of lemon or lime can help provide a touch of acidity and really compliments herbaceous gin.

A few of our favourite G&T combinations:

The key here is to experiment away in order to find which combination of gin, tonic and garnish make your perfect G&T. To get you started here is a list to try out (following in the format of gin, tonic, garnish).

Adnams Copper House GinFever-Tree Indian Tonic Water, with a lemon peel & hibiscus petals.

Beefeater Gin, BTW syrup topped with soda, with a large orange wedge,

Beefeater 24 GinFever-Tree Indian Tonic Water, Lemon verbena.

Bombay Sapphire Gin, Double Dutch Cucumber & Watermelon, with a thin lemon peel.

Bloom GinFever-Tree Elderflower Tonic Water, with chopped Strawberries.

Caorunn GinFever-Tree Indian Tonic Water, with thin apple slices.

Death’s Door GinFever-Tree Mediterranean Tonic Water, with a couple of sage leaves.

Ferdinand’s Saar Gin, Dr Polidori Dry Tonic Water, with an orange peel.

Fillier’s Dry Gin 28, Double Dutch Slimline Tonic Water, with a rosemary sprig.

Four Pillars,Fever-Tree Mediterranean Tonic Water, with orange slice and a rosemary sprig.

Gin MareFever-Tree Mediterranean Tonic Water, with mango wedges on a skewer.

Hendrick’s Gin, Schweppes Tonic Water, with a few cucumber slices.

Martin Miller’s Gin, Fever-Tree Indian Tonic Water, with a pink grapefruit wedge & basil leaves.

Makar Glasgow Gin, Dr Polidori Cucumber Tonic Water, with thin green chili slices.

Mason’s Yorkshire Gin, Fever-Tree Indian Tonic Water, with an orange peel and cardamom pods.

Monkey 47 Gin, Dr Polidori Dry Tonic Water, with a thin lemon peel.

No.3 Gin, 1724 Tonic Water, with grapefruit twist and cardamom pods.

Napue Gin, Thomas Henry Tonic Water, with cranberries & a rosemary sprig.

Opihr GinFever-Tree Indian Tonic Water, with a baby red chili.

Plymouth Gin, 1724 Tonic Water, with a lemon peel.

Shortcross Gin, Fever-Tree Indian Tonic Water, with an orange peel & mint sprig.

Sipsmith Gin, Thomas Henry Dry Tonic Water, with a lime wedge.

St George Terroir, Fever-Tree Indian Tonic Water, with a bay leaf.

Tanqueray Gin, Thomas Henry Dry Tonic Water, with a squeezed lime wedge.

Tanqueray No.TEN Gin, Fever-Tree Indian Tonic Water, with a large grapefruit peel.

Tarquin’s Gin, Thomas Henry Elderflower Tonic Water, with dried violet petals.

GIN&TONIC, G&T, Gin and Tonic
GIN&TONIC, G&T, Gin and Tonic gin tasting
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Gin & Tonic Granishes : Gin Foundry 5