Summer Towpath Gin American & Tonic Recipe

Chill glass

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

If you used ice water, discard it and dry the glass briefly so it isn’t diluted before assembling.

Fill the prepared glass with the measured ice cubes until nearly full (about 1 cup). This provides a cold surface and slows dilution.

Add the gin: pour 2 oz London‑style gin over the ice.

Lightly squeeze one lemon wedge and one lime wedge over the gin (discard wedges if you prefer less bitterness), then drop those wedges into the glass.

Add one thin wheel or wedge of ruby grapefruit to the glass; gently press it once against the ice to release a bit of juice but not enough to overwhelm the tonic.

If using juniper berries, lightly crush 2–3 berries in the palm of your hand or with the back of a spoon to release aroma, then add to the glass.

Slowly top with 4 oz chilled premium tonic water. Pour gently over the back of a bar spoon or down the side of the glass to preserve carbonation.

Give the drink one very gentle stir (1–2 rotations) with a bar spoon to integrate gin and tonic without flattening the bubbles.

Express the oils of a grapefruit twist over the surface of the drink by holding the peel over the glass and pinching to release oils, then drop the twist into the drink.

Optionally, rest a small sprig of fresh rosemary or thyme on the top for an aromatic note. Do not muddle—just rest for aroma.

Serve immediately with a straw or stirring stick on the side so the guest can re-stir as the ice dilutes.