June 11 is World Gin Day and to celebrate we hear from six gin distillers from around the world on their secret to the perfect Gin & Tonic.

Tom Warner, co-founder of Warner’s Distillery, kicks off with a farm-grown G&T using Warner’s Rhubarb Gin, from deep in the Great British countryside, saying “Every bottle is one-third real rhubarb juice, so it’s naturally pink. It tastes like rhubarb and looks like rhubarb because that’s what it ruddy well is. Cracking with Mediterranean Tonic (also absolute dynamite with Ginger Ale if you’re not a tonic fan). Add a slice of orange if you’ve got one going spare.”

Warner’s G&T

  • 60ml Warner’s Rhubarb Gin
  • Splash of Mediterranean tonic
  • Slice of orange or blood orange

New Zealand’s Strange Nature Gin bears all the quintessential flavours of its unique origins from Sauvignon Blanc grapes. Aromatic and fruity. Enjoy sweet notes and savoury hits in every sip. Grown in New Zealand’s famous winemaking regions, every aspect of this lovingly crafted gin is traceable. Mix Strange Nature Gin with premium tonic and a slice of lime.

Strange Nature G&T

  • 45ml Strange Nature Gin
  • Premium tonic
  • Lime

Hernö Gin, distilled in the small village of Dala just outside Härnösand on the High Coast of Sweden, was honoured as the World’s Best Gin & Tonic in 2016 at IWSC, the foremost global spirits competition in alcoholic beverages. Founder Jon Hillgren simply pours Hernö Gin with a good tonic and lemon zest.

Hernö G&T

  • 50ml Hernö Gin
  • Premium tonic
  • Lemon zest

Hayman’s of London, family gin distillers since 1863, tend to agree, mixing Hayman’s London Dry Gin with premium tonic and garnishing with a twist of lemon peel to enhance those refreshing zesty flavours. “Crisp, complex and very refreshing, Hayman’s London Dry & Tonic is a timeless classic which still has the power to surprise”, says Miranda Hayman.

 Hayman’s G&T

  • 45ml Hayman’s London Dry Gin
  • 100ml premium tonic
  • Twist of lemon peel

Ireland’s Glendalough Gin head distiller Rowdy Rooney says, “My favourite G&T is a wild one. I pour 60ml of Glendalough Wild Botanical gin over a full glass of ice, then top it with a premium, non-flavoured tonic water. I like to add a wedge of pink grapefruit and some freshly picked and slapped basil. The grapefruit amplifies the citrus notes from the pine shoots we pick. The slapping of the basil releases its flavour which compliments the more herbaceous notes of fresh, wild Wicklow mountain botanicals.”

Glendalough G&T

  • 60ml Glendalough Wild Gin
  • 200ml tonic water
  • Pink grapefruit wedge & basil leaf

Four Pillars, from Healesville just outside Melbourne, 2019 and 2020 IWSC International Gin Producer of the Year, believes the simplicity of a gin and tonic lets the gin shine. “For me, there is nothing better than our signature Rare Dry Gin mixed in a G&T with good quality tonic water, plenty of ice, and a slice of orange,” says Four Pillars co-founder & distiller, Cam Mackenzie. “We use whole fresh oranges in each distillation so using an orange wedge as a garnish really complements the unique citrus notes in the gin.”

Four Pillars G&T

  • 45ml Four Pillars Rare Dry Gin
  • 100ml good quality tonic water
  • Orange wedge

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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