Sangria looks like it but is not. We are far from those Gin Tonics loaded with fruits, spices, exotic fruits, or wildflowers. Now we know that to enjoy a good gin you don’t need that much and that, as in many other things in life, less is more.

After publishing the Margarita cocktail, a caipirinha, the sangria, a daiquiri, a pisco sour, or the famous mojito… I couldn’t stop teaching you how to make a proper gin and tonic at home.

Gin and tonic is the hot drink today. It is very common for people to order a gin and tonic outside the home … but what about at home? Do you want to prepare a gin tonic better even than that of your favorite bartender?

It is very important to know how to serve a gin and tonic in order to enjoy the true flavor of this cocktail. Take note. I am going to tell you some things so that you can start at the beginning to prepare a Gin Tonic as God intended.

What do I need for making perfect gin and tonic?

As I was saying, need, need, you only need five basic ingredients. You don’t need the whole repertoire or cocktail kit from home.

  • Geneva (logically)
  • Ice
  • Tonic
  • Some citrus: lemon, lime, orange …
  • Glass; one suitable and with sufficient capacity to make the mixture.

How do you make a good gin and tonic?

The glass

Content matters, but so does the continent. We cannot serve the gin and tonic in a highball glass, it is a disastrous container, it has a very small capacity, the ice does not enter well, the drink heats up when you pick it up by hand …

The ideal thing for a gin and tonic is to serve it in a cold glass and it should be a balloon glass, and if we do not have, a glass of cider, since they are large and our measurements will complete it in its entirety without the need to add anything else. It has to have enough capacity so that all the ingredients can fit comfortably.


The ice should be big, fat, compact, and hard. Its function is to cool, not water down the cocktail. You have to put enough so that the glass is cold, but not so much as to make it difficult to drink. They must be large ice so that they do not melt easily and our drink remains watery.

No ice with a hole in the middle, as this will take longer to melt and will not water down the gin and tonic. It must be industrial ice, the kind that is manufactured at a very low temperature and with osmotic water. Homemade ice is not usually a good ally, our freezer usually has fish, meat … they will give aromas that we do not want in our Gin and tonic.

The ice should not protrude above the glass, so what is the correct amount of ice? We will put four or five pieces and we will remove them to help cool our glass a little more.


There are a lot of different varieties of gins with very different flavors and aromas that range from sweeter to more bitter or even with small floral undertones.

The gin must be cold to delay the melting of the ice. Gin is the drink that must be put in the glass first since in all cocktails the drink with the highest alcohol content always comes first.

In this sense and once you have chosen the one you like the most, it is important that when you serve it you do not do so by sticking the bottle to the glass. To serve the gin well, you will need to pour it from a certain height. With this little detail, we will get it to allow it to oxygenate itself and release its aromas while rolling on the ice.


With the world of tonics, something similar happens to what happens with the world of gins, there are endless of them and each one combines better with one gin than with another.

In any case, and whichever one you choose, when you serve the gin you must tilt the glass and slide it through the glass so that it does not lose its bubbles. I do not recommend the braided spoon to pour it, it breaks the bubbles and we want them in the glass. Here I assure you that there is debate, but I think it is more posturing than anything else. I’ve seen a bartender pouring tonic into the glass … well.


Choose your citrus based on the gin you have chosen, cut a slice, place it inside the glass, and with the skin of it you can flavor the rim of the glass before serving the alcohol.

Adding a citrus is perfect to flavor any gin and tonic. In addition, citrus fruits can be rubbed lightly on the edge of the glass to flavor it. Lemon and lime are the citrus fruits that best combine with gin and tonic, but not the only ones.

Now that you have all this, you only have to know the exact measurements to get to work.

How much do I need?

The correct proportions to make a good gin, although for color tastes, are 50 milliliters of gin (between 50 and 60 would be adequate) and 200 milliliters of tonic. With these proportions, the drink that you are going to prepare will have approximately 8 degrees.


  1. After all my advice, what you have to do is get to the mess, the perfect gin and tonic are made directly in the glass, not in a shaker. The first thing is to choose the glass or glass where we will serve it. Choose a balloon glass or a wide, cider-type glass.
  2. We put the ice in the glass and if you have a cocktail spoon, we cool the glass by stirring the ice with the spoon going around, always sticking to the glass of the glass. If the ice releases some water in the process, we pour it out of the glass.
  3. Split a whole slice of lime or lemon and this, in turn, into two half-moons. With one of them, gently rub the rim of the glass and squeeze a few drops of its juice inside. Place the other lime crescent inside the glass.
  4. We serve the gin. The amount ranges between 50 and 60 milliliters, depending on each gin. But not a drop more, not less.
  5. We incorporate the tonic gently, directly from its bottle, or can attached to the glass without breaking the bubble, it is better with bubbles than without them.
  6. Finally, stir with the braided teaspoon or with a cocktail stick, give a quarter turn to the glass, to mix all the ingredients. And we serve the gin and tonic, at home, always like this. Although the botanicals help to combine and enhance the gin and tonic of the gin and tonic. This deserves a separate space.

Do I need something more? Botanicals

As I was saying, all gins are different and they all have different aromas that make them unique and special, that is why each of them combines better with some ingredients such as cinnamon, juniper, licorice, cucumber, red berries, coffee beans, or even basil.

The choice of botanicals is directly linked to the choice of gin, depending on the presence of them in the preparation of the gin, which helps to enhance its flavor much more. We should not put anything that looks pretty into the glass.

For example, a rosemary branch in a gin that has no rosemary at any point in its production is nothing more than a gin and tonic ruined with a rosemary branch.

It is not a question of putting it all together or at the same time. For example, if you are going to include cinnamon, it must be a branch and only a small piece.

If you want to put a little juniper, add to the cold glass just below the ice and that’s it.

When you go to put cucumber in your gin and tonic, you will not need to put any citrus, we will put only a couple of slices of this that, as you are sure you already know, is what Hendrick’s is always served with.

Basil is great with lemon. You can put a few medium leaves to give your gin an even fresher touch. This goes very well especially with gins that are more aromatic.

Red fruits are a classic, especially strawberries or dried berries. My advice is that if they are fresh, do not put them whole, but cut them in half so that they give off their aroma and flavor better.

Coffee provides a very aromatic touch, if you are going to put some grains in your drink, I advise you that if you have chosen lemon as citrus fruit, change it for a little orange to have a top gin and tonic.

And please don’t drink it all at once.

Use your senses, enjoy each drink with its aroma and flavor, appreciating everything in its entirety. You should also take it slowly, but without pause. Take your time to drink it, but don’t hang around. If it is drunk too quickly, it is not enjoyed entirely, but if it takes too long, the ice will melt and we will end up with a watered-down gin and tonic.

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