How to Make the Perfect Gin and Tonic, According to José Andrés
“In Spain, gin-tonic is not just a cocktail, it is an obsession,” says José Andrés. Here’s everything you need to know to nail this iconic drink at home—and six places in the States with excellent G&T options.
- In Spain, fresh herbs (lemon verbena, rosemary or lavender), lemon peel, juniper berries, edible flowers and even whole spices are used to enhance the gin’s botanicals.
- Spanish bars stock as many as 50 different gins. Our choice: a London dry style. José’s two favorites: Rives Special Premium Tridestilada from Andalusia and Xoriguer Gin de Mahón from Menorca.
- Amplify the aroma of the gin and the garnishes with a large wine glass or goblet.
- Big ice cubes keep your gin-tonic chilled without watering it down.
- Look for tonic made with cane sugar or agave (not high-fructose syrup), such as Q, Fever-Tree or Fentimans, for a balanced mix of sweetness cut with quinine bitterness.
Of all the gin joints...
Pagu: 310 Massachusetts Ave., Cambridge, MA; 617-945-9290
Make your own with Pagu’s tasting tray of gins, tonics and garnishes.
La Vara: 268 Clinton St., Brooklyn; 718-422-0065
Try riffs on the classic formula with housemade quinine syrup or Spanish soda.
Jaleo: Multiple locations
Check out the gin and tonic festival in March and April.
El Chipiron: 2717 S. Lamar Blvd., Austin; 512-518-3618
Chef Pablo Gómez Tollar takes Spain’s signature drink seriously at this new tapas spot.
Corrida: 1023 Walnut St., Boulder
Opening this fall. Bartenders will kick it old-school with tableside prep from a special cart.
Ashland Hill Brick Bar: 2807 Main St., Santa Monica; 310-392-3300
There are 11 G&Ts on the menu, or 55 gins and nine tonics to mix and match.