Exclusive Gin Lovers Glass standing black.
Capacity: 900ml, Height: 250mm, Diameter: 115mm.
End of collection

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. 

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.

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.

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.