This recipe is the result of much experimentation at the hands of science-minded bartender Dave Arnold. In search of the ideal bubbly, crystalline Gin & Tonic, Arnold landed on this recipe designed around maximum carbonation. To achieve it, a housemade tonic syrup is combined with gin and filtered water before being force-carbonated for an eminently refreshing take on the G&T. If you include lime juice in that batch, as Arnold does, the drink is best served the same day. For a more stable version, the juice may be added just prior to serving.
The Way of The G&T
Dave Arnold | New York City
Ingredients
Serving: 1
- short 3 ounces (87 milliliters) filtered water
- heavy 1 3/4 ounces (53.5 milliliters) London dry gin, preferably Tanqueray
- scant 1/2 ounce (12.5 milliliters) quinine simple syrup or cinchona syrup (see Editor’s Note)
- 3/8 ounce (11.25 milliliters) clarified lime juice (see Editor’s Note)
- 1 to 2 drops saline solution or a pinch of salt
Directions
- Combine all the ingredients in a liter-sized plastic bottle and chill between –10°C and –5°C (14°F to 23°F). (For a G&T solution that will keep indefinitely, leave the lime juice out in this step.)
- Using a carbonation rig, carbonate at 42 psi.
- If omitted from the first step, add the lime juice as the drink is poured into a chilled flute.
Editor's Note
Quinine Simple Syrup
615 grams sugar
615 milliliters filtered water
0.5 grams quinine sulfate USP
Blend the sugar and water until the sugar has completely dissolved. With the blender on medium speed, add the quinine sulfate. Blend for 2 minutes. Stop the blender and let the syrup off-gas. Inspect the syrup to ensure there are no white specks of unincorporated quinine sulfate. If there are, blend for 2 more minutes. Strain the syrup through a fine strainer. Keeps, refrigerated, for 1 month. Yields 1 liter.
Cinchona Syrup
750 milliliters filtered water
20 grams powdered cinchona bark
750 grams sugar
Add the water and cinchona powder to a saucepan and simmer for 5 minutes. Turn off the heat and cool to room temperature. Strain through a fine strainer, then through a coffee filter, pressing on the powder to extract all of the liquid. Add additional filtered water to the cinchona tea as needed to return to 750 milliliters. Add the sugar and blend until dissolved. Keeps, refrigerated, for 1 month. Yields 1.2 liters.
Clarified Lime Juice
1 liter lime juice
2 grams Pectinex Ultra SP-L
4 grams kieselsol, divided
2 grams chitosan
Add Pectinex Ultra SP-L and 2 grams of kieselsol to the lime juice and stir to combine. Let this rest for 15 minutes then add chitosan. Stir and rest for an additional 15 minutes. Stir in the final 2 grams of kieselsol. Pour this mixture into a centrifuge and spin for 15 minutes at 4,000 times gravity. Fine-strain then refrigerate. Use the same day.