Gin and Tonic

To a glass of ice add:

• 3 capfuls of Gin
• 1 capful of RosesLime Juice
• fill with Tonic water.

To guard against running out of lime or lemon, and to lend a nice touch to the presentation of the drink, use this trick.

You will need:

• Lime or lemon
• Ice cube trays
• Water
• Freezer (duh!)

The resulting fruity ice cubes are perfect for Gin and Tonic, and are also handy when you are too pissed or stoned to bother with cutting up lemons, and go lovely in an ice cold coke.

*Bombay Sapphire if possible.

Tonic water today, however, is much different than the tonic water one would drink for symptomatic malaria treatmeant. Modern tonic water contains less than 20 milligrams of quinine per six ounces (source: the Straight Dope) and effective malaria treatment today usually consists of half a gram or a gram of quinine (taken in tablets over the course of the day. As quinine is quite bitter, it's a little more understandable why one would be inclined to try to kill the taste somewhat.

My value-added to this node (for what it's worth) is the following, and it's not original at all; I picked it up from some magazine recipe and cannot for the life of me remember where. It requires preparation in advance, but improves a gin and tonic immeasurably. This is it, and it's very simple:

...place tonic water in your ice trays, freeze it, and use that for your ice cubes in your drink.

That's it. The reason is that icemelt water will, in fact, cause a startlingly harsh change in the taste of both gin and tonic water. Using tonic water for the ice cube material eliminates this change in your drink.

Try it. I bet you like it.

Thanks to The Debutante for a correction re: Plymouth Gin. Lucky woman had a bottle, whereas I didn't while writing. Must fix that.