**Bombay** *Sapphire® London Dry Gin* is the first essential to any bar. Gin has been dwarfed in popularity by its cousin, vodka, and its neighbor, tequila. But gin has a long, rich history which culminated in its nickname, [Mother’s Ruin][gin]. But when bartenders began to mix cocktails, gin stood out. Because of its blend of subtle flavors from the added botanicals, such as juniper, lemon peel, and coriander, gin mixed with other ingredients in novel ways. Surely the finest example is the Gin and Tonic.
Sapphire Gin and Tonic
- 2 oz. of **Bombay** *Sapphire* Gin
- lime wedge
- enough ice to fill a [highball glass] 2/3 full
- 6 oz. Tonic water
DirectionsSlightly squeeze the lime wedge over the ice in the highball glass. Throw squeezed lime wedge into the glass. Pour in the gin. Top with tonic water. Stir and enjoy.
A good gin and tonic is better than just about any other drink. Quality tonic waters are difficult to find, but, as long as it is not “diet” tonic water, any will do. The gin and lime makes the difference. **Bombay** *Sapphire*’s botanicals pair with the lime and the quinine in the tonic water better than any other gin I have tried.
It’s not the best for martinis, however, and this is where I continue to do research. There are [several small bottlers of gin with novel botanicals][nyt], and I’m eager to try them, because I’ve yet to try a dry martini that I could finish.
But an essential drink is the gin and tonic. And the essential ingredient is **Bombay** *Sapphire*. Gin is a tough spirit to tame, but using the blue bottle makes the experiments easier to swallow.
[highball glass]: http://en.wikipedia.org/wiki/Highball_glass
I agree. Gin is an under-rated mixer. There is no better drink than a Gin Rickey! I discovered that at the Cheesecake Factory. I highly recommend it.