Recipe

Classic Gin and Tonic

A crisp, bright gin and tonic with big bubbles, gentle citrus, and a “light and fluffy” finish thanks to cold everything and a smart pour.

By Matt Campbell

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4.8

A cold gin and tonic in a highball glass with clear ice, a lime wedge, and visible bubbles on a bright kitchen counter

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Gin and tonic is one of those drinks that can taste like a spa day or like you licked a pine tree. The difference is not usually fancy gear or rare gin. It often comes down to temperature, bubbles, and a couple tiny choices that keep the drink crisp instead of flat and bitter.

This is my go-to “light and fluffy” G&T: super cold, aggressively fizzy, and lifted with lime oils (not a sad squeeze that turns it cloudy and sharp). It is the kind of drink you make on a random Tuesday that somehow feels like you made plans.

A hand pouring tonic water from a small bottle into a gin and tonic over ice, with bubbles rising fast

Why It Works

Maximum fizz: Cold tonic and a gentle pour help keep carbonation in the glass instead of in the air.
Clean, bright flavor: Expressing a lime peel over the top adds aroma without over-acidifying the drink.
Less bitterness (or at least less bite): Fresh tonic, plenty of ice, and the right ratio can soften the perceived bitterness. If your tonic is very quinine-forward, choose a different brand for a gentler finish.
“Light and fluffy” feel: Big, lively bubbles and dilution that stays steady because the glass is packed with ice.

Pairs Well With

Storage Tips

Honestly, gin and tonic is a “make it and drink it” situation. Carbonation is the whole point.

Leftover tonic: Cap it tightly and refrigerate. Use within 24 to 48 hours for best fizz. Smaller bottles stay bubblier than big ones.
Batching tip: You can pre-mix gin only with citrus peel (no juice) and keep it cold for a few hours. Add tonic per glass right before serving.
If it goes flat: Treat it like a quick cocktail fix. Add a splash of fresh tonic, extra ice, and a fresh peel. It will not be identical, but it will be enjoyable again.

Common Questions

What does “light and fluffy” mean for a gin and tonic?

It means the drink feels airy and crisp from strong carbonation, lots of cold ice, and a pour that keeps bubbles intact. Think: bright aroma, lively fizz, no syrupy heaviness.

What is the best gin for a classic gin and tonic?

A London Dry style gin is the classic choice because it is clean and juniper-forward. That said, gin choice matters, so use one you genuinely like. If your gin is very floral or citrusy, keep the garnish simple so it does not clash.

What tonic water should I use?

Use a tonic you enjoy on its own, and choose freshly opened bottles or cans. Tonic varies a lot by brand: some are sweeter, some are drier, some lean more herbal or more bitter. “Premium” tonic is often less aggressively sweet and has a cleaner quinine bite, which helps the drink taste brighter.

What is the best gin to tonic ratio?

My sweet spot is 1 part gin to 2 to 3 parts tonic. For one drink, that is usually 2 ounces of gin and 4 to 6 ounces tonic. More tonic makes it lighter and more sessionable.

Should I squeeze lime into a gin and tonic?

You can, but a lot of juice can make the drink taste sharper and slightly flatter. For the brightest “fluffy” result, I prefer expressing the peel and dropping in a small wedge.

Can I make it less sweet?

Yes. Choose a “light” tonic or a drier tonic, and use the higher end of the ratio (more tonic, plenty of ice). You can also add a small splash of sparkling water, but you will dilute the tonic flavor.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Highball glass or large rocks glass
Jigger or measuring spoon/cup
Bar spoon (optional, for one gentle stir)
Y-peeler or small knife (for citrus peel)

I used to think a gin and tonic was basically “gin, tonic, lime, done.” Then I made one with warm tonic from the pantry and a half-melted ice situation and wondered why it tasted like a regret. Now I treat it like I treat pasta water: the little details matter. Cold tonic, a glass packed with ice, and a quick lime peel over the top. Suddenly it is not just a drink. It is a tiny reset button.