Toby Cecchini’s Gin & Tonic
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The best Gin and Tonic cocktail recipe, which won our blind tasting of the drink, combines Tanqueray gin, tonic water and julienned lime.
Method
Built
Glass
highball
Difficulty
Medium
Flavor Profile
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Clean well a fat, fresh lime. Cut in half and juice both halves, setting the juice aside for another use. Julienne the spent hulls into thin strips and put into a small mixing tin or glass. Add gin and muddle well for a minute or so.
- In a large highball glass half-filled with ice, pour the tonic water carefully at a slant, so as to not disturb the effervescence, and slip a straw down the side of the glass now.
- Strain the gin-lime mixture over a spoon onto the top, so that it floats. With tongs or a spoon, garnish atop with the julienned strips of lime. Present as such, but mix lightly before drinking.
- ## Editors note:
- This may seem a stiff pour, but in maceration the juiced hulls will actually soak up a significant cut of the gin—up to 3/4 ounce—and can leave the drink wan if not fortified a touch.