Traditionally one only drank tonic-based libations between Memorial Day and Labor Day. I love tonic and am happy to consume it all year round but it is particularly delightful and refreshing during the warmer months.
In my mind since spirits do not go bad it’s perfectly okay to have a variety of the same one. For me that’s gin – for Ed that’s bourbon. In addition to juniper berries, gin can be flavored with a variety of botanicals, fruits and other things, so no two are alike.
In addition to a variety of gins, there are so many variations of tonic from which to choose.
I like to think of a G&T as somewhat of a blank slate. As a rule of thumb if I’m using a gin with a high flavor profile I pair it with a more neutral tonic water and vice versa.
Here I used McClintock’s Gardener’s Gin from Frederick, Maryland which has hints of citrus, herbs, cucumber and hibiscus. It’s also been aged for a short time in a Madeira wine cask which imparts a bit of flavor and color.
For tonic, I went for a neutral taste since my gin of choice had a fair amount of flavor – Fever Tree’s Refreshingly Light Premium Indian Tonic Water is my go-to tonic. It has a good tonic taste that isn’t at all sweet (nothing like Schweppes or Canada Dry) and is only 30 calories a bottle.
Instead of a traditional lime slice I used peels from a lemon and orange to accentuate the citrus profile of the gin. Make sure to rub both peels around the rim of the glass. I added some fresh rosemary and thyme sprigs from my garden. Let them float above the drink so you smell the fresh herbs with each sip. Lastly, I threw in a few juniper berries for good measure.
I used to serve G&Ts in a highball glass but now use stemless wine glasses (stemmed wine glasses work fine too). The bigger the ‘bowl,’ the easier it is to enjoy the botanical scents from the gin and anything else you’ve added.
| Citrus-Herb Gin and Tonic | Print |
- 2 ounces gin (see Notes)
- 4 ounces high-quality tonic water (such as Fever-Tree Tonic or Q Tonic) (see Notes)
- Garnish with citrus peels, fresh herbs and/or juniper berries
- In a wine glass (with stem or without) filled with ice, add gin and tonic water and stir.
- Garnish: Rub citrus peels around rim of glass before dropping into the glass. Add fresh herbs and let them float above the liquid so you smell them while taking a sip. Finish off with a few juniper berries.
* Experiment with your garnish to enhance the flavors in the gin and/or tonic.
I’ve never had a gin and tonic, as I typically go for sweet cocktails. I will definitely reference this tutorial so I now how to make a great one! It looks beautiful, and I love the idea of rubbing the citrus peel in the rim of the glass.
Linda – You don’t know what you are missing! But I hope this inspires you to try one. I used to drink tonic as a teenager for my ‘fancy drink’ when going out to dinner with my great aunt in Boston. I guess I’ve always liked it.