Ingredients
- 50 ml (1⅔ ounces) gin, such as Bombay Sapphire
- 100 ml (3⅓ ounces) tonic water, well chilled
- 1 lime, cut to provide 2 wedges
- Plenty of ice
- 1 small sprig or a few leaves of fresh mint (optional)
Instructions
1
Prepare the lime: Roll the whole lime firmly on the work surface to break the juice capsules and release the aromatic oils. Cut 2 wedges: one for squeezing and one for garnish.
2
Chill the glass: Fill a large balloon or copa glass about three-quarters full with ice. Stir the ice around the glass until the outside becomes cold, then pour away any melted water while keeping the ice.
3
Add citrus and gin: Squeeze 1 lime wedge over the ice so the juice passes over the aromatic peel, then add 50 ml gin.
4
Add the tonic gently: Pour in 100 ml chilled tonic water—twice the volume of gin. Tilt the glass and pour slowly down the side, or run the tonic down the spiral stem of a bar spoon with the spoon's bowl near the drink. This helps preserve the bubbles.
5
Finish: Give the drink just one gentle turn with the bar spoon. Garnish with the remaining lime wedge.
6
Optional mint: Twist, gently squeeze, or clap the mint between your palms to release its aroma, then add it to the glass. Serve immediately.
💡 Bartender's Tips
- Three-quarters full of ice: Plenty of ice chills efficiently and melts more slowly than a small amount.
- Drain the meltwater: Pre-chilling the glass is useful, but discard the water it creates to avoid early dilution.
- Use a 1:2 ratio: Jamie's formula is one part gin to two parts tonic.
- Protect the effervescence: Pour tonic slowly and stir only once so the drink retains its bubbles.
- Match the citrus: Jamie suggests lime for delicate, fragrant gin and lemon for stronger, funkier gin; yuzu is another excellent option.
- Aroma first: Optional mint contributes fragrance before the drink even reaches your palate.
Cocktail
Gin
Classic