British colonial precursor.
| 2 oz · 60 ml | GIN | 40 % |
| 5 oz · 150 ml | SODA WATER | |
| ¼ oz · 8 ml | LIME JUICE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 2.25 oz mixed with ice, 0.8 oz of it pure alcohol |
|---|---|
| Melt | Built in the glass: +5 % of the pre-batch, +0.11 oz of water |
| Topped | Poured after the melt, kept whole: soda water 5 oz, no alcohol |
| Served | 2.25 + 0.11 + 5 = 7.36 oz in the glass, 0.8 oz of it alcohol |
| Strength | 0.8 ÷ 7.36 = 10.9 % ABV as served |
| Ethanol | 0.8 oz × 29.57 ml × 0.789 g/ml = 19 g · about 131 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble
FROM LIME · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Aviation
Gin, soda and lime. This is the tonic-free build: alpha-pinene and juniper botanicals over neutral carbonation, with none of tonic's quinine bitterness or sugar.
The simpler ancestor of the Gin & Tonic: gin and soda water without the quinine. Served where tonic wasn't available or where the bitterness wasn't wanted. The Tom Collins (1870s) and the Rickey (1880s) are close relatives with lemon or lime added.
