Though Dave Arnold—founder of New York’s Museum of Food and Drink and the pioneering cocktail bars Booker and Dax and Existing Conditions—has obsessed over the Gin & Tonic, creating his archetypal version of the drink with a force-carbonated mixture of clarified lime juice, housemade tonic syrup and filtered water, this version is much simpler. This recipe eschews special equipment to hyperfocus on the procedure of building the drink for maximum carbonation with the drink’s common ingredients.
Best G&T You Can Muster If You Can’t Muster Much
Dave Arnold | New York City
Ingredients
Serving: 1
- 1 3/4 ounces London dry gin, preferably Bombay Dry
- 3 1/4 ounces tonic water, preferably in a glass bottle
- lime wedge
Directions
- In preparation, place a highball glass or glass of your choice as well as the gin in the freezer.
- Place a fresh glass bottle of tonic water in an ice bath.
- Once the ingredients have chilled, pour the gin into the glass.
- Angle the glass and ease the tonic water down the side of the glass as delicately as possible.
- Squeeze the lime wedge into the glass.
- Gently lower a large ice cube into the drink, being careful to agitate the mixture as little as possible.