Gin Tonic Recipe

Chill glass and prepare ice

Place a highball or large rocks glass in the freezer for 5 minutes or fill it with ice water while you prepare other ingredients. Use large ice cubes for slow dilution; have 4–6 large cubes ready.

Build the drink

Discard the ice water from the chilled glass (if used). Add the large ice cubes to the glass. Pour 2 oz London dry gin and 0.5 oz dry vermouth over the ice. Add 2 dashes of chocolate bitters. If you prefer a slightly sweeter or more pronounced chocolate note, stir in 0.25 oz simple syrup now.

Top and gently stir

Carefully pour 4 oz chilled tonic water down the side of the glass to preserve carbonation. Using a bar spoon, gently stir the drink 6–8 times to integrate the vermouth and bitters without losing too much effervescence.

Garnish and finish

Express a lemon twist over the glass by pinching it to release the oils, then rub the rim with the twist and drop it into the drink. Grate a small amount of dark chocolate over the top or drop one small piece on the ice for aroma and an elegant chocolate accent.

If using, shave or grate a small amount of dark chocolate over the finished drink right before serving so the chocolate aroma is noticeable but not overpowering. Alternatively, melt a tiny sliver of chocolate and brush it inside the glass before chilling for a richer presentation (allow to set in freezer briefly).