The Art of Making the Perfect Gin & Tonic

There’s something effortlessly sophisticated about an artful-crafted gin and tonic. Though uncomplicated in its construction, this easy-drinking libation is ideal for so many situations – a post-work cocktail hour, a pre-dinner refreshment to whet the appetite, a light libation to cleanse the palate. Due to the simplicity of the gin and tonic, using high-quality ingredients is essential, starting with the gin.

London dry gin is the classic choice for the G&T. The most widespread style of gin by far, London dry’s crisp, clean profile makes it the perfect foundation for building your cocktail. Despite its name, distillers the world over make London dry. The exact flavour profile varies, however, most feature bright notes of juniper berries, citrus peel, and coriander. The so-called New Wave gins stray away from that traditional profile. Artisan gin distilleries of the last decade shine the spotlight on other botanicals, ranging from all manner of herbs (think lavender, rosemary, borage, and sage), flowers (rose, bog myrtle, honeysuckle, and chamomile), and spice. Some focus on locally foraged ingredients, giving their gin a real sense of terroir not unlike the great wines of the world. But London dry isn’t the sole option.

Delectably fruity pink gin makes a clever option if you’re a fan of juicy summer fruits. It gets its flavour and colour thanks to the addition of ripe red fruits such as raspberry, strawberry, and redcurrants. Pink gin’s slight sweetness combined with the bitterness of tonic water yield a wonderfully harmonious cocktail that is an absolute delight to drink.

For something further afield, opt for Plymouth gin. With a higher proportion of roots used to flavour it, Plymouth gin is distinctly earthy. This earthy profile means that Plymouth is less crisp and bright than either London or pink gin, but is still lovely with a healthy dash of tonic. Like Champagne or Pomerol, Plymouth gin has protected status, and all production and distillation must occur in Plymouth.

Finally, there’s Old Tom. The historic style is enjoying a revival after flirting with extinction. Sweeter and less driven by botanicals than its siblings, it has a richer flavour but a less aggressive bite. Some are oak-aged, further mellowing the spirit. Pair it with herbal or citrus-flavoured tonic waters. The contrasting notes taste heavenly on the palate.

Once you’ve settled on your gin of choice, it’s time to address tonic. Since gin went supernova, dozens of new tonic waters have cropped up, many of which are crafted with the New Wave gins in mind. Flavoured tonics still boast that characteristic bittersweet taste, but with marvellous additions that allow the modern gin-thusiast to endlessly customise their go-to tipple. Cucumber to pomegranate, fresh herbs to grapefruit, and so many more besides.

When it comes to garnishing it’s impossible to go wrong if you accentuate the flavours in either your gin or your tonic. Herbaceous gins come into their own with a sprig of rosemary or thyme and a lemon peel. Berries are always gorgeous with pretty pink gins. A slice of ginger or two is never out of place with some of the spicier gins on the market. Of course, no matter which style you choose, a simple lime wheel will never go out of fashion.

With so much room for experimentation, happy hour just got much more interesting for the intrepid gin lover.