Gin & Tonic Twisted

Top Gins

Top Three Gins Beloved by Ivan Mitankin of Bathtub Gin

Nolet’s Silver Dry Why: It has a floral and aromatic bouquet full of rose and citrus.

The Botanist Why: This gin is produced by the Bruichladdich Distillery on Isla, Scotland, which is famous for their single malt scotch. Here, the distiller uses local botanicals for the gin that gives it unique character.

Ford’s Gin Why: It’s a classic London dry gin made for cocktails, and the juniper, coriander, and citrus in the base of the gin bring bright and aromatic components to classic gin cocktails. Plus, I love the dry finish with hints of jasmine.

From England to Spain to the United States, gin and tonic has proved an iconic cocktail worthy of mass followings and numerous twists.

It’s no wonder why, as Ivan Mitankin, owner of the New York speakeasy Bathtub Gin put it, “It’s refreshing and a solid go-to drink for any season.” However, just because this beverage is a classic, doesn’t mean it shouldn’t get a little pick-me-up now and again. If location prevents you from hitting up one of the many awesome gin bars in Spain, head to New York, where Mitankin, as well as others, have added something extra. We found four types of homemade tonics at Oceana, Campari and grapefruit added to the drink at Manzanilla, muddled strawberries at Rock Center Café, and four gems that highlight the botanicals of each gin they are made with at Boqueria. —Linnea Covington

“It’s Refreshing, and a Solid Go-to Drink for Any Season.” — Ivan Mitankin Nyc’s best g & T

Boqueria: Gin Tonic Albahaca — a refreshing combination of Junipero Gin, Q Tonic, lime and

basil. The basil and lime are infused with the gin for 30 seconds, and one large ice cube is placed in the stemless bubble glass. Half of a bottle of the tonic water is then poured in the glass carefully, avoiding the ice cube. The drink is then served alongside the remaining tonic.

Gin Tonic Clavo: Made with Hendrick’s Gin and

Fever Tree Tonic, this version is served with cloves and cucumber.

Gin Tonic Uva y Naranja: For a more citrus-forward version of the cocktail, the Gin Tonic Uva y Naranja features g’vine ‘Nouaison’ Gin,

Fever Tree Tonic, grapes, and oranges.

Oceana: Any gin with one of four homemade tonics—bitter, citrus, sweet, and spicy. Manzanilla: Both just called gin and tonic, but the orange one is Beefeater, Campari, and grapefruit, and the clear one is Hendrick’s,

cucumber, and lemon.

Bathtub Gin: Any gin of your choice with either

Q Tonic, Fevertree, or Tomar’s Tonic.

Rock Center: Tanqueray with fresh strawberry, elderflower, tonic water, and lemon.

Oceana’s Tonic Recipe

2 lemons, peeled 2 limes, peeled 2 oranges, peeled 2 ounces of ginger, sliced 1 lemon grass stick, sliced 1 gallon water, boiling 1 double coffee filter 1 tbsp of cinchona bark powder 4 cloves 2 cinnamon sticks 1 tsp of fennel 4 bay leaves fresh lime juice sugar to taste twine club soda seeds instructions

Put the Cinchona, cloves, cinnamon sticks, fennel seeds, and bay leaves in a double coffee filter and tie it at the top with twine (makes a little pouch).

Put the peel of the lemons, limes, and oranges in a pot with the boiling water, thinly sliced ginger, and sliced lemon grass stick.

Add the pouch and lower flame to gently simmer and let cook for 35 minutes. Every five (5) minutes, use tongs to gently grab top of pouch and dunk it up and down a couple of times to release the flavor (be careful not to break pouch).

Turn flame off and take pot off stove. Remove pouch carefully and strain the rest into another pot.

Bring tonic to a gentle simmer again. Add sugar to taste. Once you have the desired taste, take pot off stove and let sit for about one hour to cool. Once it’s cooled, put the tonic in a large bottle and place in refrigerator.

To drink, add 1-2 oz. to a 16 oz. glass, add a splash of fresh lime juice, fill glass with ice, and top with club soda or sparkling water.