The Perfect G&T


In this simple guide we will show you how to make the perfect G&T in only five simple steps.


Because otherwise what are we really doing here?

“Where can you buy it?” we hear you thinking..... Dan Murphy’s.


The number one way to ruin a Gin & Tonic is by using warm components. Get everything cool, the gin, the tonic water, the glass and even the ice (yes warm ice is a thing). Keeping the components cool will help sustain carbonation, prevent dilution and provide a more cohesive flavour profile.


A little known fact - carbonation is a flavour. The human tongue actually has separate ‘sensors’ to experience carbonation, much in the same way it does for salty and sour tastes.

For that reason, when making a G&T, it’s important to treat carbonation like an ingredient. Keep everything cool (as exposing a cold tonic water to warmth will disperse bubbles)and try and minimise ‘rough transfers’. Don’t just pour the tonic water into a glass like a heathen - tilt it. Don’t plonk your ice in the glass, caress it lovingly downwards. Gently encourage the ice to fulfil it’s destiny.

Caring for your bubbles will mean they stick around longer to assist in your Gin & Tonic adventure.


Let’s cut to the chase, the ideal ratio is around 2:1 (100ml of tonic to 50ml of gin) although this will vary depending on personal preference, the type of gin and the type of tonic. For gins with a higher ABV, such as Navy strength gin, the ratio will be more like 3:1.

Note: if you are a weak or insufficient person you will probably prefer a ratio of approximately 5:1.


The point with a garnish is to add gentle aromatics that accentuate or enhance the drink (as opposed to actually becoming the drink). A wedge of lemon of lime, in our humble opinion, is not a garnish, it’s an ingredient.

The best aromatics come from oils (long story, trust us). When it comes to fruits, oils usually live in the peels and skin. It is for that reason that peels make a better garnish. Use your special powers to intuitively extract the oils from whatever garnish you have selected (i.e. if it is a peel, twist it, if it is a herb, bruise it). Make the peels pay for your sins.

In terms of selecting a garnish, we like to either go ‘with or against’ the core botanicals in a gin. So if you have a really herbaceous, Mediterranean gin you could select rosemary (as a ‘for’ garnish) or a fruit peel (to cut through and add diversity).

In today’s example - for the Four Pillars Rare Dry - one of the core botanicals is whole orange. Think about orange and what goes with it. Conjure bad childhood memories of Christmas - peppercorns, star anise,  cinnamon, more orange. Use your imagination.

Hot tip: you can usually find out what botanicals are in a gin by reading the label.