Gin & Tonic

As spring approaches, there's always a weekend when I crave a gin & tonic–simple, unfussy, with a twist of lime and a generous heaping of ice. But this liquor cabinet staple can become something entirely different (and altogether delightful) when you pay careful attention to your tonic and gin. Here's a primer for spring sipping! 


Let's start with gin. Though traditionally there were just 4 types (London Dry, Old Tom, Plymouth and Dutch), micro-distilleries and boutique bottling have created a new fifth category–international gins, like Hendrick's or the collection from St. George Spirits. I'm devoted to their Botanivoire gin, as well as classic Plymouth, which goes a bit softer on the juniper.

If you really adore the taste of those little berries, pick up a London Dry like Beefeater, Tanqueray or Martin Miller's Westbourne. Old Tom gin is a bit sweeter than London Dry, but not quite as floral and fragrant as Dutch, or Genever gins, which use malt as the base spirit (as opposed to something akin to a vodka).  

Once you've selected a spirit, stroll down the aisles of your local grocery or liquor store–you might be surprised to see more than Schweppes and Canada Dry of yesteryear. Both these brands of tonic water are fairly sweet, so if you're looking for a crisper cocktail, try Fever Tree (a medium-dry mixer, and my personal favorite) or Q Tonic. You can even give DIY tonic water a shot if you miss high school chemistry–but don't be afraid to experiment to find what you like best. Cheers!

Image by Josh Gruetzmacher, calligraphy by Little Miss Press.