the gin, the tonic, and the garden

I've been researching gin and tonics this week to try and figure out the best way of using my tonic water. It's been arduous. But then again, I suffer for my art.

There are two versions of the gin and tonic that I make. The first is The Quencher, and it works something like this:

1 part gin
1 part tonic syrup
5 parts club soda

If I do this with 1 1/2 oz. parts, then I'm looking at a very tall drink--nearly 12 oz. of fluid on top of a whale's share of ice. I don't bother garnishing this, but it'll take a squeeze or two of lime or lemon, should one want. The Quencher is perfect for touring my extensive gardens, especially when the black krim is beginning to fruit.

The Black Krim shows progress

Velvet Underground?

The second version is The Standard:

2 parts gin
1 part tonic syrup
4 parts club soda

This makes a standard gin and tonic--as close as I can get to what it tastes like when I use Schwepps, Q, Fever Tree, or what have you. In short, I believe this is the correct recipe to create a gin and tonic that you might order at a serious cocktail bar. And The Standard is not just a modified Quencher. Parts should be measured with a 1/2 or 3/4 oz. jigger and it should be served in a traditional highball glass. To order a double is, inappropriate. Garnish is not necessary, but lemon peel is nice. So too is this cucumber, with Hendricks gin.

The third version is The Bitter Pill:

2 parts gin
1 part tonic syrup
1 part club soda

Mix ingredients in a shaker, add ice and shake vigorously five or six times. Strain over a highball glass packed with ice. You can also "layer" the drink by shaking it without club soda, pouring over ice in a highball glass and then adding the club soda.

The cucumber in perspective