Gin & Tonic

Gin & Tonic

This long, cool highball was invented as a remedy for malaria by officers of the British Army based in India. Quinine (the base of tonic water) was the cure for the disease, but to make it more palatable, gin was added, plus the occasional squeeze of lime juice. And so this star of the bar world was born. We use Makrut Limepop for extra aromatic notes, and muddle in some cucumber for a slurpable summertime number.


1.5 oz gin
.75 oz
 Makrut Limepop
2-3 oz cucumber tonic
3-4 slices of cucumber


    Muddle cucumber slices in a highball glass.
    Add gin and Makrut Limepop. Add ice and stir, then add tonic water.
    Garnish with a lime or cucumber wheel.