Summertime is gin and tonic time

Are you concerned about scurvy or malaria this summer? I know I am.

Do you find that beer, wine or soda are not quite refreshing enough when you are sitting on your deck or patio after a day in the sun? Don’t be embarrassed, it happens to me too.

Do you wish there was way to address all of these concerns at once? Of course you do!

Thankfully, there is solution and it is called a gin and tonic. Many of you already know this answer, but I fear you don’t know the full glory of this cocktail. Most if not all gin and tonics I have ever ordered at a bar have been mediocre or just plain bad because of poor ingredients. By following the recipe below, you can realize the perfect gin and tonic this summer.

First things first, what is the most important ingredient in a gin and tonic? If said gin, you are incorrect. In fact, gin may be the third or fourth most important ingredient because a great gin and tonic starts with the tonic. Inferior or warm tonic (like many bars use) or club soda will ruin a gin and tonic faster than anything. To avoid this, I use Schweppes tonic water exclusively. If I don’t have any, don’t bother making a gin and tonic until you get some and refrigerate it because no other tonic water comes close. Schweppes stands alone at the top because of its excellent carbonation — tiny bubbles instead of big ones. Buy it in little glass bottles because they are superior to the big plastic ones because the chill and carbonation is retained. The extra cost is worth it.

It is debatable whether the ice, which should be fresh, the lime (I like cutting it when I make the drink, not before), or gin is the next most important ingredient. I’ve had good gin and tonics made with rail gin and bad gin and tonics made with good gin.

After years of tinkering my method, I have come up with what I believe is the best way to make a gin and tonic. You’ll need the following: