The Washington Post

Gin and Tonic

Gin and Tonic 1.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Spirits Sep 12, 2017

This concoction, dating to the 19th century, barely requires a recipe, so basic is its combination. But the ratios are important, as are the quality of the ingredients. Use a good London dry gin and a good-quality tonic.

You can get fancier with the garnishes, adding herbs and other citrus to complement the botanicals of the gin or tonic, but you can’t go wrong with a few thin wheels of lime.

To read the accompanying story, see: The 7 essential cocktails every drinker should know how to make.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • A few lime wheels
  • 2 ounces dry gin
  • 3 to 4 ounces good tonic water, such as Fever Tree


Fill a highball glass with ice, layering in a few lime wheels (to taste).

Add the gin and the tonic, then stir gently.

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Recipe Source

From various recipes, adapted by M. Carrie Allan.

Tested by M. Carrie Allan.

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Nutritional Facts

Calories per serving: 160

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 8g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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