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Here at M&D, we are all about the specialty cocktails. Andrew is a pure genius in that department and the menus he develops for our cocktail program are simply out of this world. That being said, it’s important to remember that we take our classic cocktails just as serious as our new age cocktails. And there’s nothing quite like the perfect G&T. But not all gin and tonics are made the same and today, I’m going to share 3 simple tips to make sure that on the days we can’t make one for you at the bar, that you’re still getting the best of the best.

Don’t let the fact that this cocktail favorite is only two ingredients sway you from wanting to perfect it. Those two ingredients are simple but because you aren’t working with much, quality and detail are KEY.

1. Want to know the most important element of a G&T? It’s not gin and it’s not tonic … it’s carbonation. Without the bubbles, the drink is a total flop. The key here is to make sure both the gin and the tonic are cold before you combine them. Carbonation leaves a warm liquid faster than a cold one. Cool the gin in the freezer and keep the tonic chilled as well. It will make a huge difference. Brownie points if you can chill your glasses too! Come on … you know there’s nothing better than an ice cold drink in an ice cold glass on a hot day.
2. Mind your ratios AND your order. Sound silly, I know. But the order in which you pour this classic summer beverage can impact the fizz we just harped on about. Fill your glass with ice, pour a bit of tonic at the bottom, follow with your gin, and then top with more tonic. No need to stir. As far as ratio goes, you can play around until you find YOUR sweet spot but 1 part gin to 3 parts tonic is a good place to start.
3. Last but certainly not least, quality matters. Come on, we aren’t day drinking at a frat party here. Get the good stuff. There are of course many, many, many options to choose from so my advice is to play around and find your favorites (what a terrible homework assignment, right?). Personally, I am partial to Barr Hill gin and Fever Tree tonic. I recommend a tonic that isn’t overloaded with sugar (it’s a sugary drink, but some are definitely sweeter than others). Let the gin shine through.

So what do you think? Will you accept the challenge and master the G&T this summer?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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