Exit
according to The New York Times
Dining section, 2013 is year of the
gin and tonic. A burst of enthusiasm for G&T’s at high-end restaurants in Spain, of all places, has
inspired mixologists at cool bars
across the U.S. to rethink and rejigger the classic drink using artisanal ingredients and garnishes
like strawberries and cucumbers.
Some even concoct their own
tonic water.
We certainly don’t expect you
to do that. But you can also do
better than the dusty, half-empty
bottles of Schweppes and Seagram’s that have been moldering
HUFFINGTON
07.21.13
TASTE
TEST
in your liquor cabinet since 2003.
We conducted a taste test to find
out the best recipe for gin and tonics using readily-available brands
of gin and tonic water. We mixed
up 26 different combinations of
nine kinds of gin and three kinds
of tonic water, adding ice and lime
wedges to each one to keep things
realistic, then rated each on palatability. (We used a ratio of two
parts gin to three parts tonic water, if you care.)
Ahead, find our favorite and
least favorite gin and tonic recipes, along with some
trends I noticed.
THE GINS
THE TONIC WATERS
From left to right, with prices per bottle: New Amsterdam ($14 for 750 mL),
Hendrick’s ($41 for 1 L), Gordon’s ($24 for 1.75 L), Plymouth ($36 for 1 L),
Brooklyn ($42 for 750 mL), Georgi ($10 for 750 mL), Tanqueray ($30 for 1 L),
Bombay Sapphire ($35 for 1 L), Beefeater ($28 for 1 L)
From left to right: Canada Dry
($1.59 for 1 L), Q ($6 for 750
mL), Fever Tree ($7 for four 6.8
oz bottles)