Recipes Mexican Gin and Tonic 3.0 (6,016) Add your rating & review When traveling in the Yucatán, Pete Wells discovered that Mexican bartenders make a different, and to his mind, far better version of the gin and tonic than their North American counterparts. Their secret: they use lime as an ingredient, not just a garnish. Slideshow: Classic Cocktail Recipes By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 Ingredients ¼ cup gin 1 tablespoon fresh lime juice Tonic Lime slice (for garnish) Directions Fill a highball glass with ice. Add gin and fresh lime juice. Top off the glass with tonic and stir gently. Garnish with a lime slice. Rate it Print