To kick off the month of June, this week’s featured cocktail is a thirst-quenching gin and tonic. Few drinks are as refreshing as this classic, often referred to as “air conditioning in a glass.” It is the perfect drink for backyard parties or to enjoy while catching some sun on the patio of your local pub.

But there are so few ingredients; each needs to be top quality. A successful G&T hangs on the marriage of its integral components; you don’t want to wreck your premium gin with flat tonic water, or vice versa.

To start, find a gin that suits your taste. All gins start with a flavour base of juniper, bringing those typical foresty aromas, but most add their own unique mix of spice and citrus flavourings, too. Many like the value-conscience, citrus-forward Tanqueray, widely available across Canada. However, there are many regional Canadian producers, including Victoria Spirits and Prince Edward Distillery that make delicious gin worth checking out.

Next, focus on the tonic water. Experts will tell you fresh tonic from an individual bottle will make a world of difference from the stuff shot out of a soda gun at bars. The reason is quinine. In 19th Century India, the British were trying to get their subjects to ingest this liquid to treat malaria and repel the mosquitos that carry the disease. Gin was mixed with the quinine to cut the bitterness and make the whole thing more drinkable. Of course, these days, the amount of quinine in tonic water is not even close to having medicinal benefits, but the bitter flavour is still there. The fresher, the better, and every brand is different, so try a few to find one that works for you. (Fever Tree is an outstanding artisanal brand.)

When it comes to service, choose a tall, narrow highball glass that’s been chilled and pack it full of ice. Though it is a matter of taste, the ideal ratio is two parts tonic to one part gin. For garnish, the classic twist is a lemon, but North Americans generally use a lime wedge. Some squeeze the juice into the drink; others just toss it in the glass. The end result is a cocktail that’s smooth, dry and with just a hint of fruit — delicious on a hot summer day.

Tanqueray & Tonic

Ingredients

Ice

Lime, sliced

1.25 oz Tanqueray London Dry

3 oz tonic water

Directions

Throw some rocks in a highball. Slice a lime and place on top. Add 1.25 oz of Tanqueray London Dry. Top with 3 oz of tonic. Makes 1 serving.