Gin & Tonic

British India, 1800s: quinine tonic made palatable with gin. The ratio is the recipe — plenty of ice so it stays cold without going flat, and a squeeze of citrus.

Everything is on the shelf.

1. Fill a highball to the top with cubed ice and add

   50 ml2 × 50 ml3 × 50 ml4 × 50 ml

   Gin (London dry)— not in stock

2. Top with, poured down a bar spoon to keep the fizz

   150 ml2 × 150 ml3 × 150 ml4 × 150 ml

   Tonic water— not in stock

3. Stir once

4. Garnish with lime wedge or lemon slice