One taste of Tanqueray Gin and Fever-Tree Tonic, and you’ll know why it’s the most popular mix in Spain. Never mind the traditional lime garnish, this cocktail tastes better with a lemon wedge. And the Spanish don’t stop there, adding all manner of spices, herbs, and fruit to their “Gin Tonics”.
Tanqueray and Tonic Recipe
- 2 ounces Tanqueray gin
- 2 to 3 ounces Fever-Tree Indian Tonic Water (or Canada Dry Tonic)
- Fat wedge of a lemon (or half of a Key lime, or a wedge of regular lime)
Fill a highball or Collins glass with ice. Pour in the gin, and listen for the crackling sound. Gently pour in the tonic. Squeeze the fat wedge into the glass, and drop it in for garnish. Notes: 2 ounces of tonic makes a gin-strong drink, 2½ ounces has good balance, and 3 ounces brings out the tonic.
Canada Dry Tonic is made with corn syrup rather than sugar, but tastes very good with Tanqueray. Also, Q Tonic is very popular, and goes well with Bombay Sapphire as well as several other gins. Fever-Tree is now widely available in supermarkets, Cost-Plus World Market, and Whole Foods.
Citadelle Gin is also recommended for this drink. To make a Spanish Gin Tonic, use a globe-style round Burgundy wine glass, and add lots of ice. Pour in 2 ounces of gin, and 4 or more ounces of tonic. Lemon or lime juice is added, along with peppercorns, grated nutmeg, star anise, or cardamom pods.