The first drink is "Gin and Tonic" becoming a universal term worldwide—Tips for gauging a bar's seriousness and a professional recipe to recreate it at home

1. Why Gin and Tonic for the "First Drink"—A Global "Bar Diagnostic Tool"

1-1. Simplicity Leaves No Room for Deception

The basic recipe for a gin and tonic is surprisingly simple.

• Gin

• Tonic Water

• Lime (wedged or lime juice)

That's it. The preparation is simply "pour gin into a glass filled with ice, top with tonic water, and garnish with lime."Mitsukoshi Isetan Food Media | FOODIE+1

However, the simpler the recipe, the more pronounced the differences in the final product.

• Ice is small and melts easily

• Glass or tonic is warm

• Over-stirring causes the carbonation to dissipate

• Lime handling is rough, resulting in weak aroma or excessive bitterness

These small mistakes directly affect the taste. Conversely,how much attention is paid to a single gin and tonic can instantly reveal the bar's "seriousness."

In an article on Hanako Web, a bartender from states, "Because there are few ingredients and steps, the choice of ice, pouring method, and stirring technique are all crucial, revealing the bartender's skill and seriousness."Hanako Web

1-2. A Cocktail Known as the "Business Card of the Bar"

In explanations for Japanese bartenders and personal blogs, gin and tonic is often described as the "business card of the bar," with skilled bartenders paying close attention to its preparation.Japan Bartender School & Japan Cafe School+1

• Like "kake soba" for a soba shop

• "Tamago" for a sushi restaurant

it's a simple item that reflects the entire establishment's philosophy. That's what a gin and tonic is.

1-3. A "Universal Language" Understood Worldwide

Another major advantage is that it isan order easily understood at bars worldwide.

In English-speaking countries, as well as in tourist destinations in Europe and Asia, "Gin and Tonic" is almost always on the menu as a standard cocktail. Since it only requires gin and tonic water, even small hotel bars and local bars can easily accommodate it, making it suitable for the "first drink."

When you're unsure of a bar's style or find the menu too complex to choose from, ordering a gin and tonic can quickly reveal

• how they handle base spirits

• the use of ice, carbonation, and citrus

• the bartender's demeanor and conversational distance

These elements become apparent all at once. There aren't many cocktails that provide such a wealth of information.

2. The Roots of Gin and Tonic—From "Medicinal Cocktail" to Global Staple

2-1. A "Functional Drink" Born from Malaria Prevention

The origin of gin and tonic is closely tied to 19th-century British colonial rule. At the time, malaria was a significant threat in tropical regions like India, and British soldiers and officials drank tonic water containingquinine, which was considered effective for malaria prevention.Mitsukoshi Isetan Food Media | FOODIE+1

However, quinine is very bitter and difficult to drink on its own. Therefore,

• sweeteners and soda were added

• flavored with gin

• and enhanced with lime for acidity and aroma

This innovation led to the establishment of the "gin + tonic" combination.

Originally, tonic water was something to be reluctantly consumed as "medicine," but with the addition of gin, it transformed intoa cocktail that could be enjoyed.

2-2. Modern Tonic Water and Quinine

Today, commercially available tonic water contains only a small amount of quinine, or none at all. The main components of bitterness are the balance of citrus peel and herbal flavor compounds with sugar.Mitsukoshi Isetan Food Media | FOODIE+1

Therefore,

• rather than the image of "quinine = medicine,"

• it is enjoyed as a "sweet and bitter carbonated drink with citrus and herbal aroma."

This is the modern style.

2-3. The Craft Gin Boom and the Rediscovery of Gin and Tonic

From the late 2000s to the 2010s, a global craft gin boom occurred. Gin, which allows for the free design of botanical (herbs and spices) combinations,

• pairs well with local ingredients (yuzu, tea, herbs, berries, etc.)

• and reinterpretations of traditional recipes

leading to the creation of unique gins in various countries. As a result, gin and tonic has regained attention as a cocktail that best showcases the individuality of gin and tonic.Hanako Web+1

3. Four Checkpoints to Gauge a Bar's Seriousness

Based on articles from Hanako Web and explanations for bartenders, let's organize the points you can check with the "first gin and tonic" into four categories.Hanako Web+2Japan Bartender School & Japan Cafe School+2

3-1. Ice, Glass, and Temperature Management

1) Size and Clarity of Ice

• Large, clear ice: melts slowly, flavor lasts longer

• Small, cloudy ice: melts quickly, dilutes fast

2) Glass Temperature

• Is it chilled before pouring?

• Is the ice stirred once, and excess water discarded?

Green Alaska's explanation emphasizes the process of "chilling the glass with ice and then draining the water," and notes that this can make a significant difference in the taste of a gin and tonic at home.green-alaska.com

3) Cooling of Gin and Tonic

• Is the tonic water chilled to the bone?

• Is the gin served at room temperature to enhance aroma, or chilled for sharpness?

Such temperature design reflects the philosophy of the bar.

3-2. Gin and Tonic Lineup

Bars with gin-specialized floors, like , propose a wide range of gins, both domestic and international, categorized for customers.Hanako Web+1

• Classic London Dry

• Citrus-forward types

• Herb and spice-forward types

• Craft gins using Japanese botanicals (yuzu, sansho, tea, etc.)

Moreover, more bars are stocking multiple tonic water brands, choosing based on sweetness, bitterness, and carbonation strength.Mitsukoshi Isetan Food Media | FOODIE+1

By observing how many choices there are for gin and tonic, you can see how much the establishment values gin and tonic.

3-3. Pouring and Stirring Technique

Professional sites and recipes often introduce the following flow for making a gin and tonic.Mitsukoshi Isetan Food Media | FOODIE+2Japan Bartender School & Japan Cafe School+2

1. Fill the glass with ice to chill it, then discard excess water##HTML