The fizzThe most important ingredient in a G&T is not really the gin or even the tonic. Or you can drink full-size cocktails and simply take Cawn’s other piece of advice: “Drink it quickly.”A gin and tonic waits for no drinker. Photo & Food Styling by Joseph De LeoOrder and ratioHow you pour your gin and tonic can also affect that fizz. Many bartenders start making a G&T by pouring in the gin, piling on the ice, then adding the tonic. There’s solid reasoning behind this: sugar-laden tonic water is denser and heavier than gin, so it will sink down into the gin and essentially mix itself in without stirring.
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