Gin & Tonic

G&T was introduced by the British army in India in the mid 18th century. Gin was added to help the soldiers wash down the bitter tonic water, which at the time contained large amounts of quinine to repel mosquitos and prevent malaria. Nowadays gin & tonic can be quite a pleasant drink made in various styles and proportions. In fact the natural quinine in a proper Tonic Water complements the complex palate and green notes of a well made gin.

An extraordinary gin & tonic is made by pouring 40 ml of VL92 Gin in a highball glass filled with large ice cubes (make sure to taste the gin naked and find out how it opens up even further while diluting). Top up the glass with Fentimans Tonic Water and give a gentle stir. No garnish is necessary, but if you're in the mood, try two razor-thin slices of ginger.

Even nicer (the Spanish method): Use a balloon glass (bourgogne style) and fill with large chunks hand-cut ice. Add a juniper berry and a pimento grain, then add 50ml of VL92 Gin and two thin slices of fresh ginger root. Fill up the glass with 200ml of Fentimans tonic water by slowly pouring it along a twisted bar spoon, the drink will keep a small and vivid bubble for the next 15-20 minutes.

Always pour a gin & tonic yourself, never leave it to others! When tonic and gin come together, there's a fleeting moment when the early herbal notes are released.
jenever festival 2012

Fentimans tonic water is our personal favourite, other tonic waters worth looking into are: