Gin tonic: secrets for the perfect blend

The art of that real gin and tonic

The most important ingredient in a G&T is not really the gin or even the tonic. It’s carbonation. All too often, gin and tonics quickly lose their bubbles, becoming what a friend of mine calls “sweet-bitter booze water.” Nobody wants that.

What can you do to avoid the loss of carbonation? First, chill all your ingredients in advance. “Carbon dioxide leaves warmer liquids faster,” says Boston bartender Fred Yarm, “and bubble retention is everything.” John deBary, author of Drink What You Want, explains it this way: “The warmer something is, the more readily the gas—that is, the bubbles—comes out of solution.” Cool that gin in the freezer if you can, and definitely don’t crack open a big room-temp bottle of tonic—stash single-serving bottles or cans in your fridge, and open a fresh, cold one just when you’re ready to pour it. If you have space in your fridge or freezer, chill your glassware, too.
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