When we have visited our younger daughter and husband in Connecticut, we’ve been served an amazing gin and tonic, made by our son-in-law. I’ve always loved gin and tonics, but this one was different, and I finally asked for the recipe. Here was the last one I enjoyed, in July.

Turns out, our SIL had talked to a bartender who made this G & T version for him. It was at the Mayflower Hotel, located in Washington, Connecticut. A beautiful place to stay and eat, by the way, and beautiful grounds.

One factor is to use a goblet-style glass, and lots of ice. But another thing I learned is that there are different types of tonic. I never knew! They vary in the amount of quinine, sweetness and complexity, some with added flavors from citrus or other fruit. There are even tonic syrups. So what I discovered is Mediterranean tonic, which I now prefer over what I’d been using!

From google: “Mediterranean tonic water is crafted by blending the essential oils from plants gathered from Mediterranean shores with high-quality quinine. For example, lemon thyme is sourced from the rocky hillside farms in Provence, France, where the warm Mediterranean air and well-drained soil contribute to its deep, concentrated flavor.”

Being British, our SIL recommends Sipsmith gin, which I can’t get where I live. I used Tanqueray No. TEN, which is “distilled with fresh, whole citrus fruits (grapefruit, orange, lime) and chamomile flowers, giving it a brighter, more vibrant, and distinctly citrus-forward profile.”

Even though it was Christmas time, I made this Gin and Tonic recipe, and it was a hit! Any time of year works for a better gin and tonic!

A Better Gin and Tonic
Printable recipe below

2 ounces of gin
1 ounce simple syrup
1 ounce lemon juice
1 – 5 ounce can Mediterranean Tonic

Mix all of the ingredients in a pitcher or cocktail shaker. Mix well.

Place a generous amount of ice in a goblet-style glass and add the cocktail mixture.

Enjoy!!!