Gin & Tonic Recipe

Prepare glass and garnish

chill the glass briefly by filling with ice and a little water for 30–60 seconds, then discard the water and excess ice. Set one green olive on a cocktail pick or drop it into the glass. Lightly clap the rosemary or thyme between your palms to release aromatics and set the sprig aside. Cut a 1/2-inch wide lemon peel (or slice a thin lemon wheel) and set aside.

Add fresh ice to the chilled glass, using large cubes or a single large sphere so the drink dilutes slowly.

Pour 2 oz Gin Mare over the ice.

Slowly top with 4 oz premium tonic water poured over the back of a spoon (or poured gently down the side of the glass) to preserve carbonation and keep layers.

Express the lemon peel over the glass by holding it with the outside facing down about 2–3 inches above the drink and giving it a firm squeeze to spray oils onto the surface. Rub the peel around the rim and drop it into the drink (or hang the wheel on the rim).

Place the olive into the glass (or leave on the pick hooked across the rim). Finally, rest the lightly crushed herb sprig in the drink or slap it once more and tuck it into the glass to release aroma above the cocktail.

Give the drink one very gentle stir (1–2 turns) with a bar spoon to integrate gin and tonic without losing carbonation. Serve immediately.