How To Make A Classic Gin And Tonic
Julio Rodriguez is a seasoned bartender and mixologist with a…
Gin and Tonic is a classic cocktail that has been enjoyed by many for centuries. It is a refreshing and easy-to-make drink that can be enjoyed on any occasion. This article will walk you through how to make a classic Gin and Tonic, step by step.
In This Recipe
Equipment Needed
- Highball glass
- Ice cubes
- Jigger
- Stirring spoon
- Knife
- Cutting board
Ingredients
- 2 oz gin
- 4 oz tonic water
- 1 lime wedge
- Ice cubes
Step by Step Instructions
- Fill a highball glass with ice cubes.
- Using a jigger, measure 2 oz of gin and pour it into the glass over the ice.
- Measure 4 oz of tonic water using the jigger and pour it into the glass.
- Stir the mixture gently with a stirring spoon to combine the ingredients.
- Cut a lime wedge and squeeze it over the cocktail.
- Drop the lime wedge into the glass.
- Give it a final stir and serve.
Serving Amount: One serving.
Preparation Time: Less than 5 minutes.
Nutritional Values
- Calories: 120
- Carbohydrates: 8g
- Protein: 0g
- Fat: 0g
- Sodium: 20mg
- Sugar: 8g
Conclusion
Making a classic Gin and Tonic is easy and straightforward. All you need is a few simple ingredients and the right equipment. With this recipe, you can make a delicious and refreshing cocktail that is perfect for any occasion. So, why not give it a try and enjoy a classic Gin and Tonic today!
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Julio Rodriguez is a seasoned bartender and mixologist with a wealth of experience gained from working with some of the world's top cocktail bars in Singapore, New York, and London. He is widely recognized for his outstanding skills in crafting unique and delicious cocktails that leave a lasting impression on every guest. Julio is passionate about exploring new flavor combinations, experimenting with fresh ingredients, and pushing the boundaries of mixology to create unforgettable drinking experiences. He is a true industry expert and an exceptional storyteller who loves to share his knowledge and expertise with others.