Mastering the Gin & Tonic
A gin and tonic is a very personal drink. There is no “best” recipe or “perfect G&T.” I like a one-to-two ratio of gin to tonic, but others will find that too potent. I also prefer a G&T with lime, but in the U.K. they often use lemon. I’ve broken it down into its two basic components and given a couple of recipes to get you started. But if you enjoy this libation as much as I do, I would encourage you to delve deep into the subject and create a gin and tonic that makes you go “Hmmm.”
Compared to the great wall of vodka, the gin shelf at most liquor stores is anemic. That’s slowly changing as an increasing number of premium bottlesmuscle in on the classic bar brands.
Gin is essentially vodka (i.e. a neutral spirit) flavoured with an array of botanicals, the defining one being juniper berries. There are no good or bad gins; only ones you like. My go-to brand is [Hendrick’s](http://www.hendricksgin.com), a Scottish gin distinguished by an infusion of Bulgarian roses and cucumber. It’s higher in alcohol than the average gin, so I use a little more tonic to compensate. I’m also a big fan of [Bombay Sapphire](http://www.bombaysapphire.com): its juniper is front and centre, and there is a complimentary note of liquorice. Finally, [Dillon’s](http://dillons.ca), a new micro-distillery in Niagara, Ontario, makes a unique gin that’s unfiltered, floral and complex.
Most gin and tonics in this country are made with either [Canada Dry](http://www.canadadry.com/) or [Schweppes](http://www.schweppes.ca/), a pair of tonic stalwarts available at grocery and corner stores from coast to coast. If you want to up your G&T game, there are two lesser-known brands worth seeking out. The first is [Fentimans](http://www.fentimans.com/), a century-old British soft drink maker, whose tonic comes in an old-timey, brown bottle straight out of a Victorian apothecary. It’s on the sweet side with a floral, citrusy flavour profile that it gets from lemongrass and lime leaf. It’s delicious on its own, and goes extremely well with Dillon’s gin. Also from the U.K., [Fever Tree](http://www.fever-tree.com/us/) has become my house tonic. It’s smooth, balanced and herbaceous with a lovely liquorice kick, complimenting both Bombay Sapphire and Hendrick’s. Fentimans and Fever Tree are expensive, but, in my opinion, worth it.
#### Eric’s Gin & Tonic Recipe
2 oz. Bombay Sapphire
4 oz. Fever Tree tonic water, chilled
1 lime wedge
**Step 1:** Chill a 10-oz. Collins glass.
Fill glass with ice. Pour in gin. Top with tonic water. Give drink a light stir.
Garnish with lime wedge. Serves 1.
#### Hendrick’s & Tonic Recipe
2 oz. Hendrick’s gin
6 oz. tonic water, chilled
3 thin slices cucumber
**Step 1:** Chill a 12-oz. highball glass.
**Step 2:** Fill glass with ice. Pour in gin. Top with tonic water. Give drink a light stir. Garnish with cucumber. Serves 1.
Get more [drink recipes](http://houseandhome.com/food/drinking-recipes).