Gin and Tonic Recipé

  • 2 oz Fermentorium Stump Coastal Forest Gin
  • 4 to 5 tonic water Ice Cubes, see Note 1 (recommended: Locally made New Theatre Tonics, see Note 2)
  • 3 ounces gin (recommended: Locally made Stump Gin)
  • 1 tablespoon freshly squeezed lime juice, and garnish with a lime wedge (or see West Coast Stump Gin and Tonic variation below, see Note 3)

Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.) Add the gin, then the tonic water, then the lime juice, stirring well. Garnish with lime wedge, and serve immediately. 

Note 1: For tonic ice cubes, fill an ice cube tray with tonic water, and let the cubes freeze. It takes just a few hours. Covered wel. They will remain fresh-tasting in the freezer for at least a few weeks.

Click to enlarge Note 2: New Theater tonic is made by Preemies son Jeff.  It's a 500 mL bottled concentrate, so blend half an ounce of concentrate to 4-5 ounces of soda water (about 33 G&T from a bottle).  We recommend you blend it with Canada Dry club soda (its better than Schwepps). This tonic is sweeter and not nearly as bitter as artificial tonic, but must be refrigerated once opened, and should last 2-3 months. Click here for a list of places that sell it.

West Coast Stump Gin & Tonic: Click to enlarge Note 3: For a A West Coast take on a global classic skip the lime juice, and Garnish with a sprig of rosemary smacked between your palms, a thin slice of lime, and juniper berries.

For some other West Coast gin recepés, like the hoppy West Coast Gimlet, see The Fermentorium's Recepés page.