The Spanish turned the G&T into an art form.
Why you are pouring this tonight
The Spanish G&T is the G&T as a Catalan bar makes it. Big balloon copa glass, more gin than you think, premium tonic, a fat citrus garnish, and a cucumber ribbon or lime peel slap on top. The drink that taught the world that gin and tonic could be a cocktail rather than a back-of-the-bar default.
Use a juniper-forward dry gin (Tanqueray, Beefeater, Four Pillars Rare Dry). Premium tonic only (Fever-Tree, Strangelove, Capi). Big balloon copa glass, full of ice. The garnish is the bit most home cooks underdo. A wide lemon peel slapped between your hands first to release the oil. A cucumber ribbon. A sprig of rosemary slapped first. Pair with anchovies on toast, jamón Ibérico, manchego, crema catalana to finish.
What changes from the Gin and Tonic
Balloon glass not highball. Botanical garnish chosen to mirror gin. Ice cubes the size of fists.
What to pour it alongside
Jamón ibérico, Manchego, Marcona almonds, green olives.
The recipe
Ingredients
Method
- Chill a balloon (copa) glass by filling with ice and cold water for 1 minute; empty.
- Fill with large ice cubes.
- Add gin. Top with tonic, pouring over a bar spoon held against the ice to preserve bubbles.
- Add chosen botanicals. Stir gently once.
Nutrition
Want the classic? Our Gin and Tonic recipe is here.
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