Toby Cecchini’s Gin and Tonic

Toby Cecchini, The Long Island Bar | Brooklyn, NY

The winner of our recent Gin and Tonic tasting, Toby Cecchini’s take on the classic is derived from his father’s recipe. The lime skins are julienned into thin strips and then placed in a shaking tin or glass with three ounces of Tanqueray gin, where they are muddled for 20 or 30 seconds, until “the aromatic oil has clearly emerged and the whole has taken on a translucent green from the juice.”

Meanwhile, in a large glass filled with three large, cracked ice cubes, eight ounces of Schweppes tonic is poured. The gin-lime mixture is carefully poured on top of this, so that it appears to float atop the tonic. The lime strips are then pulled from the bottom via tongs to act as a garnish. “Present as such,” writes Cecchini, “making sure to tell the guest to mix the whole together before sipping.”

Ingredients

Serving: 1

  • 3 ounces gin, preferably Tanqueray
  • 8 ounces chilled tonic water, preferably Schweppes
  • 1 lime

Garnish: lime strips

Directions
  1. Cut the lime across the equator and juice each half, setting aside the juice for another use.
  2. Julienne each spent lime hull into thin strips.
  3. Combine the lime strips and gin in a mixing tin and muddle for 20 to 30 seconds.
  4. Pour tonic water into a large, chilled 20-ounce cooler glass over three large, cracked ice cubes.
  5. Strain the gin and lime mixture into the glass over the tonic and ice.
  6. Garnish with the spent lime strips and serve with a straw.
  7. Stir the mixture together before drinking.
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