The recipe
for your table
Chill the glass first, then fill it generously with large ice cubes—more ice means less dilution.
Pour the gin over the ice and stir for three seconds to chill.
Pour in the tonic slowly along a bar spoon to preserve the bubbles.
Finish with one or two garnishes that enhance your gin’s botanicals—less is more.
The story
Gin & Tonic was born in British India, where soldiers washed down their daily dose of bitter quinine against malaria with sugar, water, and a generous splash of gin. What began as medicine became a habit, and what was a habit became an institution. The great revolution came from Spain around 2010: bartenders in San Sebastián and Barcelona served their 'gin-tonica' in enormous balloon glasses with lots of ice and surprising garnishes. This Spanish serving style conquered Europe and gave G&T a second youth—along with hundreds of new craft gins to experiment with.
The right glass
The Spanish copa glass—a balloon glass on a stem—is the standard for a modern G&T. The rounded bowl captures the aromas of the botanicals, while the stem keeps your warm hand away from the ice. It also holds a mountain of ice cubes, which actually helps prevent dilution. Choose a generous copa glass from 50 to 67 cl. You can immediately taste and smell the difference compared with an ordinary highball glass. If you prefer to drink yours from a tall, narrow glass, take a look at our highball glasses.
RCR Alkemist Gin and Tonic Glass 53 cl (6 pieces)
RCR Timeless Gin and Tonic Glass 50 cl (4 pieces)
Both sets — €86.44 together, free shipping from €50.
Variations & twists
Every gin calls for its own garnish: citrus gins pair with lemon or grapefruit, herbal gins with rosemary or juniper, and floral gins with cucumber. Mediterranean tonic makes it softer, while dry tonic makes it crisper. Adapt to the season: light serves in summer, herbal ones in winter. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
One good ratio to remember: 1 part gin to 2 or 3 parts tonic. Pour in the tonic at the table – that hissing moment is part of the experience.
The right gin-and-tonic ratio
One part gin to two or three parts tonic is the rule of thumb, so 5 cl of gin with 10 to 15 cl of tonic. At a 1-to-2 ratio, the gin comes clearly to the fore and the drink contains about 13 percent alcohol; at 1-to-3, it becomes a long, easy-drinking serve of around 9 percent. What mainly determines the ratio is the gin itself: a robust 47 percent London Dry easily handles 1-to-3, while a soft 37.5 percent gin holds up better at 1-to-2.
Which tonic goes with which gin
Tonic is not a neutral mixer but half of the flavor. A classic Indian tonic with plenty of quinine pairs well with a dry London Dry featuring prominent juniper. Mediterranean tonic, softer and more herbal, brings out the best in floral or citrus gins. A dry tonic with less sugar gives a complex craft gin the most room to shine. In any case, use a small bottle rather than a large one, because the carbonation disappears very quickly. Pour the tonic slowly down a bar spoon and stir no more than once afterward.
How to make a pink gin and tonic
The pink version is the best-known variation, and there are two ways to make it. With a strawberry- or red-fruit-based pink gin, simply use 5 cl of gin and a neutral tonic; these gins are often somewhat sweeter, so choose one with little sugar. The classic method is different: a few dashes of Angostura bitters in a regular gin and tonic give it a light pink color and add spiced bitterness instead of fruit. Garnish the first with strawberry or raspberry, and the second with a wide orange zest. Both work, but they taste completely different.
Alcohol-free gin and tonic
Alcohol-free gin has come a long way and works better in this combination than in most cocktails, because the tonic brings so much bitterness and structure. Use 5 cl of 0.0 gin with 10 cl of tonic, so slightly less tonic than in the regular version, because without alcohol the whole drink quickly becomes watery. Choose a 0.0 gin with a clear juniper character and use a robust garnish: a wide grapefruit zest, juniper berries, or a sprig of rosemary rubbed briefly between your hands. Large, hard ice cubes are especially important here, because meltwater is the biggest enemy.
Frequently asked questions
What is the right ratio for a gin and tonic?
One part gin to two or three parts tonic; in this recipe, 5 cl gin to 10 to 15 cl tonic. If you want to taste the botanicals of a craft gin properly, choose one to two; for a lighter, longer drink, go for one to three. Measure rather than guess.
Which garnish goes with which gin?
Let the garnish enhance the botanicals: citrus gins call for lemon or grapefruit, spicy gins for rosemary or juniper berries, and floral gins for cucumber. Stick to one or two elements. A mountain of fruit looks festive, but it actually overwhelms the gin you paid for.
How do you make an alcohol-free gin and tonic?
Replace the gin with an alcohol-free 0.0 gin and follow the rest of the recipe: plenty of large ice, good tonic, and the same garnish. Since alcohol carries flavor, you can garnish a little more generously. Serve it in the same copa glass as the rest of the table.
Which glass do you use for a gin and tonic?
A Spanish copa glass holding 50 to 67 cl. The rounded bowl captures the aromas of the botanicals, while the stem keeps your warm hand away from the ice. It also holds plenty of ice, which actually helps prevent dilution: see our gin and tonic glasses.
Everything for your bar,
to one address
Glasses in hospitality quality, delivered by the set. Order today, delivered quickly.
Shop the glasses →