Gin and Tonic

Recipe from Andrea Cecchini

Adapted by Toby Cecchini

Gin and Tonic
Craig Lee for The New York Times
Total Time
10 minutes
Rating
4(297)
Comments
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This refreshing summer cocktail for a crowd came to The Times by way of Toby Cecchini, a bartender and the inventor of the once ubiquitous cosmopolitan cocktail. This recipe originated with his father, Andrea Cecchini, a research chemist who “brought his scrutiny to bear on cocktails.” A few things the senior Mr. Cecchini would insist upon here: Use a pitcher because proportion is crucial, and you need plenty of room for the ice, tonic and limes. The limes should be room temperature. The tonic chilled, and the ice cracked, preferably by hand. Of course, do what you can, and if you want to make a single cocktail, simply divide the amounts by four (use the juice of one lime per cocktail and have another on hand for garnish). Toby likes to use Tanqueray for “its punchy botanicals and authority; it is 94 proof to the more common 80, making it cantankerous in a martini, but perfect for a G and T.” —Toby Cecchini

Featured in: SHAKEN AND STIRRED; Summer in a Tall Glass

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Ingredients

Yield:4 servings
  • 5limes, room temperature
  • 16ounces of gin
  • Cracked ice
  • 1liter tonic water, chilled
Ingredient Substitution Guide

Preparation

  1. Step 1

    Knead 4 of the limes on a cutting board, then juice. Slice used rinds into thin strips.

  2. Step 2

    In large pitcher, combine gin and rinds, and muddle for two minutes. Add lime juice, and let stand for five minutes.

  3. Step 3

    Fill pitcher halfway with ice. Slowly add tonic. Mix carefully, and pour into tall, chilled highball glasses. Garnish with lime rounds cut from the remaining lime.

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Ratings

4 out of 5
297 user ratings
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Comments

Deb A

If you have leftover tonic, freeze in an ice cube tray. Use instead of regular ice for G & T.

Michael

I prefer to drink gin using Churchill's martini recipe: Pour ice-cold gin in an ice-cold martini glass while glaring at a bottle of vermouth.

DRC PGH

Make this individually instead. Into a tumbler add 2 oz. gin, then squeeze half a lime on top. Add used rind to glass, muddle. Let sit two minutes. Add ice, then slowly pour fresh tonic from a small bottle (no large bottles! Once opened they're good for one use only!) over. Stir lightly. I'm British, and my G&T-loving friends call these "Muddled Limeys." Brilliant.

Gina

209 gin out of San Francisco is my fave. Very clean and great in any cocktail.

Karen A

I now borrow my dear brother-in-laws trick of taking the final lime slice and wiping it firmly around the edge of the glass before serving. There’s something about the taste of the lime juice and aroma of squeezed rind as I sip my drink that elevates it for me.

Jeanie Diva

Is is the same when made with vodka?

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Credits

Adapted from Andrea Cecchini

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