Gin Tonica Recipe

Chill glass

If possible, chill your glass in the freezer for 5–10 minutes or fill it with ice and water while preparing ingredients; discard the ice water before assembling.

Add ice

Fill the chilled highball or copa glass about three-quarters full with large ice cubes or a single large sphere to slow dilution.

Measure gin

Using a jigger, pour 2 oz (60 ml) of Cabraboc Gin over the ice.

Add fresh citrus

Add 0.5 oz (15 ml) fresh lime juice and 0.25 oz (7.5 ml) fresh grapefruit juice to the glass. The small amount of grapefruit brightens the gin without overpowering the tonic.

Top with tonic

Gently pour 4 oz (120 ml) of Q Tonic over the back of a bar spoon onto the glass to preserve carbonation, pouring slowly down the spoon or glass wall. Pouring directly onto ice is fine if no spoon is available, but pour gently.

Stir gently

Using a bar spoon, give the cocktail 2–3 slow turns to integrate gin, citrus, and tonic without losing bubbles.

Garnish

Express the oils of a grapefruit twist over the top of the drink by holding the twist skin-side down and giving it a quick bend between fingers, then rub the rim with the twist and drop it into the glass. Float a lime wheel on the surface or place it on the rim.

Serve

Serve immediately while the tonic is effervescent. Provide a straw or sip directly; encourage gentle sipping to enjoy the aromatics.

Use the jigger to measure spirits and citrus. Use the citrus juicer to extract fresh lime and grapefruit juice. Use the bar spoon for gentle stirring. Choose a copa for added aroma or a highball for a more classic presentation.