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Gin and Tonic

Ingredients

  • 1 1/2 oz Dry Gin
  • 4 oz Tonic

Garnish

  • 1 Lime Twist

Glassware

Old Fashioned

Method

  1. Chill the glass. You may want to fill it with ice, then empty it and refill, as some bartenders do with a martini glass.
  2. Fill the glass with whole ice cubes. If you wish, take a wedge of lime and moisten the rim the glass with it.
  3. Pour the gin over the ice, which should be cold enough that it crackles when the liquor hits it.
  4. Fill glass almost to the top with tonic.
  5. Squeeze one wedge of lime into the glass. Drop the squeezed lime into the drink as a garnish if you like; it’s not necessary, but can add a bit of extra flavor. (make sure the peel has been washed.)

Notes

This cocktail was introduced by the army of the British East India Company in India.

In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered that quinine could be used to prevent and treat the disease, although the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable. Soldiers in India were already given a gin ration, and the sweet concoction made sense. Since it is no longer used as an antimalarial, tonic water today contains much less quinine, is usually sweetened, and is consequently much less bitter. Wikipedia

Variations include the Pink Gin and Tonic.
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