The Spanish-Style G&T

What is it?

The gin-and-tonic craze in Spain is nothing new. For years, locals have used the drink to create a lovely pause in the day, and tourists have followed suit. The Spanish cocktail barely resembles the highball from the American corner bar, often made from cheap gin topped with syrupy tonic from the soda gun. In Spain, the gin-tonic — a truncated form of ginebra y tonica— is a thing. Many bars serve the tonic in its own bottle on the side, allowing the guest to pour in tonic at leisure, pondering the ratio as the ice melts on a hot afternoon al aire libre.

How’s it made?

Building the cocktail is a big part of the Spanish gin-tonic experience. First, the bartender must select the proper oversized goblet and add large cubes of ice individually. The ice gets stirred with a bar spoon to chill the glass as the patron ponders the choice of gin, which is added — generously — next. Garnishes must be slapped or pinched to release their aromas as they tumble in. Finally, the tonic is poured slowly down the twisted handle of the spoon to increase the bubbles and enhance the aromatic effect of the botanicals.