Summer Gin & Tonic Recipe

Chill glass

Place a highball or copa glass in the freezer for 5–10 minutes or fill it with ice water while you prepare other ingredients to ensure the drink stays cold longer.

If using juniper berries, gently crush them with the back of a spoon or in a mortar and pestle to release aroma. Thinly peel 1 strip each of lemon, lime, and grapefruit zest (about 1/2" wide, 2–3" long). Set aside one small wedge of each fruit for serving.

Discard the ice water from the chilled glass (if used) and fill the glass with large ice cubes almost to the top. Large cubes melt slower and preserve effervescence.

Pour 2 oz Towpath American Gin over the ice.

Add the lightly crushed juniper berries into the gin (if using). This will add a fresh piney top note that complements the gin's botanicals.

Slowly pour 4 oz chilled fine tonic water down a bar spoon or the inside of the glass to preserve carbonation. Pour gently to keep the tonic effervescent.

If you prefer a touch of sweetness, add 1/4 tsp simple syrup and gently stir once with a bar spoon (one or two slow turns) to combine. Avoid over-stirring to keep bubbles.

Express the lemon, lime, and grapefruit peels over the drink by holding each peel over the glass and giving it a firm twist to spray oils onto the surface. Rub one peel lightly around the rim and drop all three peels into the glass or arrange them on top.

Drop the lemon and lime wedges into the glass or leave them on the rim. Optionally add a small grapefruit wedge for a slightly bitter citrus note.

If using bitters, add a single dash on top of the tonic. Give the drink one gentle stir (1–2 turns) to marry aromatics without losing fizz.

Serve immediately with a short straw or without—enjoy while cold and effervescent.