Origin Portugal
Alcoholic Volume 45º
Type Distilled Gin
Known Botanicals 36 botanicals in total, where honey, cinnamon, vanilla, Peruvian cocoa and allspice predominate.

Brief Description
There’s a new Portuguese Gin on the market. INseparable is another new Gin on our shelves where it finds itself next to tens of other Portuguese Gins. 
It all began a few years ago, at the dinner table where 8 friends met in what would become a weekly ritual. To dinner, they added a new Gin to taste each week. The challenge of bringing something new week after week became harder and harder and almost reached the point at which it was impossible to surprise the group.
This was the cue for Luís Afonso, one of the 8, to get to work and start making his own Gin from scratch, one that would break from everything else they had tried. He bought a small copper still and began his quest of aromatic alchemy, in a long but gratifying process which culminated in the perfect mixture that would be tasted by the most important group of testers… Luis Afonso’s group of 8.
Disguised in a plain bottle, INseparable was given to the group to try and it was approved straight away. Approved to the point that they decided immediately that they were in the presence of a Gin that was worthy of being shown to everyone, not just the 8 friends. 
They began to refine the recipe and getting it ready for production.
In all, they tested 93 botanical, but only 36 remained in the final recipe. To minimize the effect of inevitable variations in aromas that natural products suffer, they turned to Tec Labs at the faculty of science of the University of Lisbon which analyses all the botanicals for each batch and indicates any alterations they should make in the percentages. 
The flavouring of the alcohol is done in two distinct steps. First, cold, when 34 of the botanicals are macerated and left in contact with the alcohol. The maceration time varies from botanical to botanical in order for each one to shine as much as the next. The already flavoured alcohol is then filtered into the still, where the two remaining botanicals are waiting in an aroma basket. Which botanicals are which? Only the 8 know.
INseparable has 45 volumes of alcohol and thus would be expected that it would have a marked alcohol aroma, but this is not the case and instead, it is the sweet and spicy notes that punctuate the nose. There is a sweet hit of honey but it is also easy to find the warmer notes of vanilla and cinnamon. In the mouth, INseparable keeps its smoothness and warmth. The identifiable notes on the nose also include cocoa and allspice. 

Origin Portugal
Alcoholic Volume 41º
Type London Dry Gin
Known Botanicals 32 in total, with focus on Juniper, Lemon Verbena, Pine Sprigs and a mixture of citrus fruits and warm spices.

Brief Description
National Gin & Tonic Day is on its fifth edition. Gin Lovers Gin its third.
After a Gin which we adapted followed by a Gin thought up and created from scratch, here is our 2017 Edition, a 100% Gin Lovers production.
The directive was simple: make a Gin that is agreeable to the greatest number of people possible. Juniper and Citrus for the purists and traditionalists, but smooth and fruity enough to convince those less accustomed to the bitter sip of this our favourite spirit.
This edition was thought up from scratch but always had as its base the knowledge and opinions we have gathered from the previous versions.  Straight away we reduced the degree of botanicals to make a cleaner and more direct flavour. There are now 32 botanicals used in Gin Lovers Gin, reducing the floral and herbal elements to allow the citrus ones to shine through. Rose petals, Globe Amaranth, Iceland Moss (a lichen) and Breckland Thyme, among others, were left out of the production of Gin Lovers 2017.
We also altered the balance of the power players. Juniper still occupies central stage but it is now accompanied by lemon verbena, pine sprigs and a mixture of citrus fruits, still leaving space for the warmer spices like cinnamon, cassia bark and nutmeg.
Changing a product, especially a Gin, is a complicated step by step process where the whole is always different from the sum of its parts. We wanted a Gin which inherited some of the complex aromas of Xmas Edition 2016 but on the other hand had a more defined matrix with strong vertexes of juniper, pine sprigs, lemon verbena and the citrus fruits.
The alcohol level has also been lowered with the idea of increasing the lightness of the Gin without compromising the depth of aromas. It is now 41% vol.
This decrease in alcohol level goes with the decrease in complexity. In other words, the 2016 versions demanded a higher level of alcohol to carry all of its aromas. The simplification of the botanical palette and almost the entire elimination of floral and herbal elements permits a decrease in alcohol.
Gin Lovers 2017 is therefore a Gin which sits somewhere between classic London Drys and deeper aroma Gins. On tasting, expect the juniper to be refreshed by the pine sprigs and the lemon verbena, followed by the mix of citrus fruits where the orange crosses with the vivacity of bergamot and a warm finish punctuated by warm spices.

Jenever can be considered one of the first Gins. Produced in the low countries since the 17^th Century, it was developed for medicinal ends. At the time, it was believed that juniper, Gins main botanical, had curative powers, and it was juniper which gave it its name (jenever being Dutch for juniper). 
Jenever is different from modern Gins because of its more limited array of botanical and dilution with malt wine, which gives it a hard, bitter flavour. 

Background
It was in Jenever that the English found inspiration for Gin. During the 80 years war, British soldiers fought alongside the Dutch against the Spanish. Before each battle, a shot of Jenever or, as it became known, “Dutch Courage”, was drunk to warm the soul. Jenever, whose name means juniper, is therefore the ancestor of Gin, and has been produced since the 17^th Century. 
The first recipe is attributed to Franciscus Sylvius, a respected professor at the university of Leiden. Recipe or prescription, because Jenever’s first uses were medicinal, mostly for kidney ailments, and not for enjoyment’s sake, like today. The attribution for its invention, however, isn’t consensual. Towards the theory that Jenever existed before, there are written references to this medicine, to Aqua Juniperi, made long before the birth of Sylvius. 
The almost exclusive use of juniper during distillation and dilution later with malt wine are two factors that differentiate Jenever from its successor, Gin. In effect, the recipes for Jenever are very sparing in botanicals, apart from the obligatory juniper, and some herbs and citrus fruits. The spotlights always stayed on juniper, though. After distillation, the resulting spirit is diluted with malt wine, the quantity of which gives further designations to different Jenevers. Jonge (young) Jenever has a maximum of 15% of malt wine and Oude (old) can have more than that. There is a third kind, Korinwijn, which is rarer, in which the percentage of malt wine is over 50%.

Origin Italy
Type Neutral

Brief description
Having been produced for 600 years in the springs of San Pellegrino in the Italian Alps, it is currently one of the most famous carbonated waters in the world. Taking advantage of its fame and know how, the company began to produce other soft drinks with their water as a base, adding fruit juices. Only later came their tonic water, despite a phrase that tells another story: “It took many years to reach perfection”.
San Pellegrino Tonic uses the same characteristic bottles as the brands fruit drinks, in the shape of a club, with glass textured like the skin of citrus fruit. The label with its red star and cyan background are reminiscent of the Belle Époque.
San Pellegrino presents an absolute clarity. In repose, it can be confused with pure water. The gas presents itself only in the necessary quantity to produce a relatively persistent fine bubble. On the nose, the citrus character dominates, obfuscating the bitterness of the quinine. Freshness of lime and lemon being the predominant notes, and a herbal touch on second stage. On the palate, the earthy notes rise elegantly showing that the quinine doesn’t dominate but remains present.

Advice for use
A fairly eclectic and versatile tonic that can be used to mix an almost limitless number of Gins. Ideal for minimalist concoctions, helping the Gin to shine.

Origin England
Type Neutral

Brief description
It all began with a loan, whose guarantee was a recipe for Ginger Beer, over a hundred years ago. As the loan was never repaid, Thomas Fentiman began to produce Ginger Beer following that recipe, by fermenting botanicals. Its success was immediate and it didn’t take long for the whole family to join the business. Time moved on and with it came new products, like Ginger Ale and Tonic Water, but the methods of production never changed.
Opening a bottle of Fentimans is like opening the door on a citrus orchard on a beautiful hot day. Full of life with a strong aroma of lemon and and lemon grass, with warm notes, it is impossible to remain indifferent. The method of production, the fermentation of the botanical, guarantees a greater intensity of flavour and a little alcohol, although it’s less than 0,5%. Another differentiating factor is the low level quinine resulting in a more herbal and, of course, citrus aroma.
The Fentimans bottles, whose shape is common to all it products, are easily recognizable with their cylindrical shape and long neck where “Fearless” appears, Thoman Fentiman’s faithful dog, are reminiscent of old English beer bottles. The tonic water bottle is green and can be found in 125ml, ideal for a G&T 1:2, and 200ml for the traditional G&T mix.

Advice for use
Ideal for accentuating the citrus character of a Gin or for conferring some citrus on a drier or fruitier Gin. Combining it with American Dry makes for guaranteed success.

Origin England
Type Neutral

Brief Description
Fever Tree Mediterranean is, as the name tells us, a tonic inspired by the Mediterranean. The English company created this tonic with Vodka Tonic drinkers in mind but Fever Tree Mediterranean has found a life beyond Vodka and today is a reference in the world of the Gin and Tonic.
Having been created as a mixer for Vodka, Mediterranean is lighter in all aspects. It obviously has quinine mas less than usual which makes it a subtler ingredient. The citrus notes that punctuate almost all tonic waters is also less evident, top billing going instead to its more herbal side, with lemon thyme and rosemary under the spotlights.
It’s only in the carbonation that Fever Tree Mediterranean is the same as its sibling, Indian. With a fine bubble and controlled intensity, the carbonation remains for longer and makes Fever Tree Mediterranean one of the freshest and smoothest tonics on the market.
To go the name of the sea, Mediterranean’s label is blue.  On the neck, also with a blue background, the brand’s fever tree, as the Quina tree became known. Similarly to the Indian version, it’s available in 200ml and 500ml bottles.

Advice for use
Fever Tree Mediterranean is a versatile tonic, making for great results with the vast majority of Gins.

Origin Chile
Type Neutral

Brief Description
1724 tonic water owes its name to the altitude at which its quinine is harvested. In the Andes, on the ancient Inca Trail, is the place where it all began. It was where quinine was first discovered and where began the odyssey which centuries later resulted in the invention of tonic water. No other place could ever translate so well the authenticity of the key ingredient of all tonic waters.
1724 was created to meet the ever more demanding spirits market. It was thus that it was developed to show all the best qualities of the drink it accompanies and that is why it is gentler and more delicate than most tonic waters. It has a low quinine level which makes it slightly sweeter. For the record, 1724 has no more sweetening ingredients than other tonics, it just seems that way.
1724 also has less gas when compared to more commercial tonic waters. With a fine bubble, reminiscent of Champagne, the carbonation is always present but never overwhelms. 1724 is also gentle in its mixture of flavouring botanicals. Here there are citrus fruits that are warm and delicate, that remind us of oranges and tangerines.

Advice for use
1724 is a neutral tonic and for that reason it is very versatile. However, being a rather subtle tonic, avoid using it to mix with very strongly flavoured Gins.

Origin England
Type Neutral

Brief Description
Charles Rolls and Tim Warrilow are the founders of Fever Tree, a tonic which is still in its youth, at ten years old since its first bottling. Disappointed with what was on offer at the time, they started out on an adventure to create a new tonic made only from natural ingredients. Between days spent reading in the British Library, journeys to remote parts of Africa, and a final test of 5 recipes, they arrived at what, today, is considered the benchmark of tonic waters, Fever Tree. Fever Tree Indian can be bought in traditional 200ml tonic water bottles or in larger 500ml ones. On the label, on the neck and even the lid appears the fever tree from which tonic water’s essential ingredient, quinine, is derived.
Elegance is the word that sums up Fever Tree Indian. Elegance while it is served; transparent, smooth and with a fine, delicate bubble. Elegance on the nose with that difficult balance between the natural bitterness of quinine and the sweetness of the citrus fruits. Elegance in the mouth, with the warm notes of orange and grapefruit that give way to the drier taste of the quinine. Elegance in the carbonation which, while always present, is limited to a minimum, maybe because of this it is slightly sweet.

Advice for use
Versatility is its middle name. Fever Tree Indian is the ideal mixer for most Gins. Avoid only combining it with sweeter Gins.

Origin Switzerland (the first unit was built in England)
Type Neutral

Brief Description
You have to go back to the eighteenth century to tell the Schweppes tonic water story, or the tonic water as we know it. Jacob Schweppe was a jeweler and scientist by vocation. In 1783, he discovered how to produce carbonated water on a commercial scale. The tonic was born a century later - in 1870 - with the addition of higher carbon dioxide content - the brand signature that lingers to this day - and quinine.
The gas is still very present in the Schweppes Original Premium and throughout the remaining range, and appears in the form of large and lively bubbles. It is a tonic which balances harmoniously the sweet of sugar with the acidity and freshness of citric acid and bitter quinine, using only natural source ingredients. It is extremely fresh with lime notes. This freshness is transported to the Gin & Tonic, where Schweppes will always co-star and not merely supplement.
The Schweppes premium bottles recover the original shape of the brand with round bottom. This was ingeniously found to always maintain contact between water and stopper preventing the gas to be lost, as the bottles had never kept standing.

Advice for use
It is one of the most versatile tonic waters on the market but its liveliness (lots of freshness and gas) can overshadow softer Gin aromas.

Origin Spain
Type Flavored

Brief Description
Jacob Schweppe - a watchmaker and German chemist living in Switzerland - will forever be linked to the history of soft drinks. In the late eighteenth century, he produced carbonated mineral water artificially, now known as Soda. In the nineteenth century, with the company producing in the United Kingdom, the first lime soda with gas was created. The Schweppes tonic water was born shortly after in 1870, with the introduction of quinine on the recipe.
But adding artificial gas to the mineral water was only half the challenge. The problem was keeping it. The Schweppes bottle - now recovered - appears as the true stroke of genius: its round bottom meant that the bottles were always tumbled and thus the stopper remained moist. This ensured airtightness and maintenance of gas.
The Schweppes tonic water new range was launched in the twenty-first century, with the Pink Pepper became one of the flavored waters most implemented on the market.
The pink pepper flavor comes out ahead and the quinine and citrus component are not noticed on the nose. The flavor of pink pepper is also the first thing felt on the mouth but gives way to the citric taste of lemon-lime and to dry aftertaste of quinine. As for the gas, this is immediately noticeable when poured on a glass or drank. Carbonation is very present and lasts, maintaining the freshness of the Gin and Tonic from the first to the last sip.

Advice for use
Tonic water pink pepper aroma will intensify Gin giving it more spicy and lasting notes. Combine it with London Dry or fruity Gins. 

The Old Tom Gins were the natural successor to Jenever and the first Gins distilled in Britain. They were known as low quality distillations, masked with the addition of rose water, orange flower, elderflower or sugar. 
The Old Tom Gins were almost extinct but a new movement has brought them back into the spotlight. Maintaining their sweet flavour of the olden days, they are now high quality Gins and are much appreciated in cocktail mixing. 

Background
“Rome wasn’t built in a day”. Nor was Gin. During the 80 years war, British soldiers brought back Jenever. At the same time, a significant number of Flemish soldiers who fled the war, in the direction of England, began to distil their own. Homemade production saw a large increase during the reign of William of Orange. The kind liberalised distillation, making it possible for any citizen to distil his own spirit. Cumulatively, taxes were raised on imported drinks, and conditions were ripe for a boom in the production and consumption of Gin. 
Excessive consumption of alcohol, suddenly widespread, started to affect an England already with grave economic problems with a social crisis, a direct consequence of alcohol consumption, where infant mortality, drunkenness, work absenteeism and crime became common in quotidian England.
Seeking to diminish the consumption of Gin, the first Gin Act, 1736, was signed and brought in an annual tax of £50 was placed on producers of Gin. The measure was strongly contested and the population took to the streets, forcing a revision to the law. The Gin Act of 1751 took control of the whole business from production to distribution. The new law couldn’t diminish consumption and it merely went underground. There were many places where illegal Gin was sold, almost always with a black cat, Tom Cat, or Old Tom, marking the spot. Gin consumed at that time was of very low quality. It was common to use sweet ingredients to mask the quality, like elderflower which was abundant in England, or rose water. At worst, sugar was added to make it more drinkable. The designation Old Tom remained associated to low quality Gin and naturally died out once more controlled quality Gins, the London Dry Gins, became the norm. Today, however, there are several brands launching their own versions of Old Tom. They are now of unquestionable quality with a common trace of sweetness. For that reason, they are especially apt for use in cocktails, where less dilution in the Gin needs a some sweetness. 

London Dry is the most widely known Gin all over the world. Juniper occupies central stage, just as defined in the technical specifications with which any Gin must comply to have the London Dry designation.
This designation defines the distillation method and characteristics of the final product, especially the level of alcohol – always higher than 37,5 volumes – the aromatisation of the alcohol, distilling only with the botanicals, and dilution only with water post-distillation.

Background
Taxes imposed by the Gin Act of 1751, the last of 8, forced a rise in the price of Gin. This price rise however had its benefits. Once the product was more expensive, better quality Gin was demanded. Gin was now sweetened with sugar to correspond to the client’s taste, and not, as previously, to mask its many imperfections.
The advances in the distillation process guaranteed spirits of better and better quality and, over time, the sweeteners were removed. Now in the Victorian age and a healthier lifestyle was in vogue, the glory days of low quality Old Tom were coming to an end and the London Dry Gins started to appear. London Dry was drier and more neutral and it was found to be more useful for mixing.
One of the inventions that marked this jump in quality was the Fractional Column Still which permitted continuous distillation, with clear gains in efficiency and surgical rectifications during the distillation process, not just at the end. New botanicals such as citrus peels, coriander seed, angelica or lily root became common in the list of ingredients used and brought to Gin new aromas, while juniper remained its top billing.

The London Dry designation determines the production method not its location. London Dry Gin can be produced in London or in any other part of the world, as long as it respects the rules which define it: 
1. It must be produced with a neutral alcohol based made from the fermentation of agricultural produce (rice, beet, cereals, grape must, apple etc.). The neutral alcohol must be as pure as possible, or rather, it must be mostly composed of ethanol, with no more than 5 grams per hectolitre of methanol in 100% ABV equivalent.
2. Aromatisation can only be made via distillation of the neutral alcohol (ethanol) with the botanicals. 
3. The spirit obtained has to contain at least 70 parts alcohol per 100 distilled. 
4. The addition of sweeteners post-distillation cannot exceed 0,1 grams per litre of Gin (final product).
5. Dilution must be made exclusively with water, the addition of colourants or aromas not being permitted. 
6. The final level of alcohol must be 37.5 vol or higher.

Barrel Aged Gin is the most recent Gin class, and it brings together the gins that undergo an ageing process post-distillation. Also known as Yellow Gins, for their resultant amber colour, they are Gins with a complex aromatic profile, quite smooth and rounded. The contact with the wood of the barrel takes down the intensity of the juniper and the same time as conferring aromas of warm spices, vanilla and caramel. 
The barrels in which Gin is stored define the type of aroma profile of the finished product. Thus the choice of barrel is especially important for the entire process. Casks in which Port, Lillet or Bourbon were kept are just some examples, though some brands prefer newly made barrels.

Background
The most recent Gin class, Barrel Aged Gins is also the one most filled with history. Despite the appearance of aged gins being fairly recent, the phenomenon can be understood as a return to its roots, a step back in time to when Gin was warehoused and transported in wooden barrels. 
On the shelves in bars, supermarkets and off-licences Gin always appears in a bottle but it wasn’t always thus. Bottled Gin is relatively recent when compared to the entire history of this spirit. Effectively, it was only in the 20^th Century that all Gin was bottled. Until then, the product was transferred to barrels once made. These barrels acted as warehousing and then for transportation and retail, door to door. 
The inevitable contact of the Gin with the wood of the barrel made the Gin drunk by the end consumer a different product to that which left the distillery. This involuntary ageing process had greater effect the longer the Gin was in the barrel, and while some Gin was sold close by the distillery, some of it made long journeys, even across the Atlantic.
It was this Gin, the one that the client drank, and not the Gin straight out of the factory, that some Master Distillers wanted to reproduce. Resorting to new barrels or, mostly, barrels previously used to store and age other beverages, they submit Gin to an ageing process resulting from its contact with the wood.
The contact darkens the Gin, giving it an amber tone to a greater or lesser degree. Apart from colour, the wood influences the aromas of the Gins, conferring a greater complexity of aromas and warm notes, such as spices, vanilla and caramel.
The resulting aromas and colours are heavily influenced by what was previously stored in the barrels. Barrels of Port, Lillet, Bourbon or Sherry are just some example used in the aromatisation of the Barrel Aged Gins. For an more neutral, smoother, ageing some also use newly built barrels.

Distilled Gin is an ever growing group of Gins which bring a new approach to production methods, giving the Master Distiller greater freedom. 
As opposed to London Dry Gins, the technical specifications for a Distilled Gin aren’t so rigid, apart from the fact that the aromatisation must be made through a process of distillation. 
It is in this varied class that we catalogue very different Gins; those to which are added infusions of their botanicals post-distillation, those which make separate distillations of their botanicals, those which have a smaller than usual quantity of juniper, those with colour, and other myriad characteristics not permitted in the London Dry Gin class.

Background
From the Gin Acts to the 20^th Century there was a leap. London Dry became popular and became the standard for excellence. On the rocks, in gin and tonic or as the spirit base for various cocktails, it was the fashionable drink to be seen with. The 1920s brought cocktail parties to the grand hotels, substituting dull afternoon tea. In the 1950s and 60s it was rare that a Hollywood star wasn’t accompanied by a Dry Martini. They were the golden years of Gin. The 70s and 80s, however, marked a downturn in consumption. The fresh image of the vodka overtook the outmoded look of Gin, which went to sleep until the following century.
The renaissance saw new brands which brought a breath of fresh air to a centuries old spirit. Hendrick’s, born right at the turn of the century with its cucumber freshness takes was the first to hold centre stage, Martin Miller’s, its name inherited from its creator, which distils all its botanicals separately and Monkey 47, which, for the time, used an unthinkable number of botanicals, are just three of the brands responsible for the renovation of Gin.
The only thing they have in common is that they aren’t limited by the legal and aroma palate restrictions of the London Dry class. The freedom of the Master Distiller in the aromatisation of their product is almost total, the only restrictions being that they have to use distillation of their botanicals and juniper must be to some degree present. 
The Distilled Gins are therefore the Gins of the 21^st Century which bring new approaches to production methods. They were vital in the renaissance of Gin and will have a central role in its development clearly being the class with most room for progression, which will bring further innovation.

Origin Spain
Type Flavored

Brief Description
Tonic water has been successful since its beginning, largely due to its prophylactic use against malaria. It became Britain's non-alcoholic favourite drink and Gin's favourite supplement. Quinine's growing demand and scarcity of natural sources , aggravated by the destruction of crops during World War II, led to the research and use of artificial solutions. The premium line was launched in the twenty-first century and returns to the old recipes and natural sources, either of quinine or sweetener.
Schweppes range of premium mixers is identified by the iconic bottle and a color code that distinguishes its different flavors. Schweppes Original, Pink Pepper, Ginger and Cardamom and Orange Blossom and Lavender. Now it's time for the Schweppes Hibiscus. It is also the first tonic water with color - a shade of pink made by a hibiscus flower infusion.
The Schweppes Hibiscus is distinguished from other tonic waters for its pinkish hue from the hibiscus flower. Its aroma is also more floral and fruity than other neutral tonics. On the nose, it is the sweet and floral aroma that stands out. In the mouth, the scent of hibiscus flower is the first to kick evolving into a more citric and dry aftertaste. This makes it the perfect mixer for a fresh and distinctly fruity Gin and Tonic.

Advice for use
The Schweppes Hibiscus floral and fruity notes add new flavors to dry Gins making them more round and smooth. 

It is essential to drink a Gin Tonic or any other cocktail. Obviously choosing the right glass related to the drink we serve. Cocktails are served in an almost infinite number of glasses, where the capacity is always decisive but the visual aspect also weighs a lot.
To choose the ideal glass for a Gin and Tonic, there are two essential factors that must be taken into account: its ability and mouth.
Let's first talk about capacity. 5 cl of Gin 20 cl of tonic water and about 30 cl of ice. All in all, more than half a liter necessary. That is why we advise cups with a capacity no less than 600 ml. Smaller cups could require cutting one of the elements that make up the Gin and Tonic, usually ice, which result in a less cool drink and a fastest dilution of ice.
The cup mouth should be wide. At least wide enough to drink and feel on the nose the aromas that come from the glass. A narrow mouth, like the thin tube glasses used in the eighties, cuts our ability to smell and drink it completely. We lose much of the experience.
There are other factors that influence the Gin and Tonic drinking experience. The lightness of the glass itself, thickness or color given to it among others. We are sure that with more than 500 grams of drink and ice in, a glass must be as light as possible. The smaller the glass thickness the more refined our senses are. The delicacy calls attention but there is also a resistance here. The color is a matter of taste. A transparent glass allows better visualization of the drink but the color, usually in brand cups, can guide, albeit tenuously, our senses to what we want to show.
Balloon or wide tube? Whatever. There are advantages and disadvantages to both formats. The Important is to have a good mouth and capacity. Especially when we add a good Gin and tonic.

With the Gin boom in recent years, the respect for the drink proportions that make up a Gin Tonic have also been taken seriously into account. The golden rule: 1 to 4 or 5 cl of Gin for 20 cl of tonic water. This spread rapidly and jiggers have become a common tool in bars but also in Gin passionate homes.
The case is more difficult in Gin bottles whose capacity is usually between 70 or 50 cl because new tonic waters have a usual measure of 20 cl.
It is here that jiggers have become extremely useful allowing to quickly and accurately measure the right amount of Gin to add to our Gin and Tonic. Its capacity may vary but the most common models have up to 5 cl on one side - perfect for a Gin and tonic - and 2.5 on the other - suitable for medium Gin and tonic. To use the full capacity we should fill the jigger up then pour the liquid into the glass.
For the cocktail preparation, where the measurements vary more we advise different size jiggers. This way you can use them for different abilities and not just for totals indicated in recipes.

Freezing a Gin glass means promoting ice stones to touch walls of the glass in a circular motion. Albeit unintentionally, some of the ice will pass into liquid making the glass accumulate some water. For Gin and Tonic, we just want to remove the water and not the ice. To facilitate this process we can use a strainer. Relying on the edge of the glass we can reverse it and outputting all the water on it at the same time that we retain the ice cubes.
The strainer may also be useful in the production of cocktails. Its main function is to always make the separation of the solid from the liquid elements, allowing the latter to be poured into the glass leaving the solid, unwanted on the drink, in the shaker or mixing glass.
For more creamy finishes, where we do not want small ice crystals, we can use a net strainer beyond the strainer. This is called double strain.

Citrus fruit may be added to the Gin in various ways. Zest, twist, slice or even parts. The peel has essential oils so the first two are the most commonly used. A slice or part  have is a problem. These bring large amounts of citric acid to the Gin and tonic that cause premature destruction of the tonic gas bubble.
To obtain zests and thin peels from citrus we use a zester. To get twists we get the help of a grater. The twist is narrower than the zest but allows a greater length since it can be removed by making spirals.
Common graters allow even to remove very fine twists we call wires. Smaller diameter of these wires contain exclusively the best part of the fruit skin that has more and better aroma. 

Cocktails, Gin and tonic is no exception, require a more or less extensive set of tools to aid their preparation. The Bar Spoon is one of the most common and versatile.
The most common models have two sides. A metal spiral segment in one and the macerator on the other. The latter replaces the pestle and allows the fruit spices or any other ingredient that want to join the cocktail maceration.
The spiral - where we can pour the liquid through - is especially useful when we want to make drinks in layers. Using it to shed the tonic water into a Gin and tonic is however a mistake we must avoid at all costs. The spiral will increase the tonic water speed causing the gas to break when it reaches the bottom of the glass.
Instead, you can pour the tonic through the spoon back, next to the ice cubes. Thus, water will be poured closer to the glass bottom running along the ice and diminishing the effect of gravity. If you prefer, you can use the concave shape of the spoon to allow the tonic water to run through the walls of the glass, where the water will come down later.
The spoon is quite useful to help freshen the Gin and tonic glass. With the spoon clamped between the fingers we should promote a rotational movement making the ice cubes touch the walls of the glass and thereby cooling them.