The Best Gins For A Gin & Tonic, According To Bartenders Who Actually Drink Them

Forbes

03-04-2025

Gin and tonic: two ingredients, endless opinions. If you've ever asked a bartender for their go-to G&T gin, chances are they'll launch into a monologue worthy of a sommelier. And rightly so—this deceptively simple cocktail is a masterclass in balance. When it's good, it's crisp, botanical bliss. When it's bad, it's watery sadness with a lime wheel.
But before we get to the best gins for the job, let's set the scene.
The gin and tonic wasn't invented by mixologists in suspenders—it was the brainchild of 19th-century British colonials who mixed gin with quinine-laced tonic water to make their malaria meds more palatable. A spoonful of gin makes the medicine go down, indeed.
Fast forward to today, and the gin and tonic has become a refreshing icon of spring patios and sweaty summer evenings. And while no one's using it to fend off tropical disease anymore (we hope), the right gin still makes all the difference.
We asked bartenders across the globe to weigh in on their favorites—and spoiler: the consensus is that you don't have to go top-shelf to drink well, but it sure doesn't hurt.
If your idea of a perfect G&T is crisp, juniper-forward, and no-nonsense, London Dry is your category.
'As a mixologist, my exploration of the world of gin has led me to discover hidden treasures in classic styles and elegantly structured flavors,' says Francesco Lafranconi, Vice President of Hospitality for Carver Road. Among his favorites? No. 3 Gin, Sipsmith, Fords, and Oxley. 'When crafting the perfect Gin & Tonic, No. 3 Gin stands out with its elegance and classic essence.'
Marshall Minaya of Valerie's in NYC agrees: 'At 46% ABV, it maintains a pleasant bite when mixed and allows its bright citrus botanicals—grapefruit and orange peel—to shine.'
Others swear by Tanqueray, including Paul Donahue of Atlanta's Colonnade and Lingering Shade Social Club. 'It provides a smoothness that is also crisp and can satisfy almost every palette,' he says. Lafranconi gives special love to Tanqueray No. Ten, which he calls 'a masterpiece' for its 'fresh botanicals and zesty notes.'
Expert barman is making cocktail at night club.
getty
Prefer your gin a little more complex? Let's talk botanicals.
Monkey 47, made in Germany's Black Forest with—you guessed it—47 botanicals, came up more than once. 'It's a gin of excellence,' says Andreia Figueiredo from W Algarve. 'Its smooth texture and intricate aromatic profile' make it a standout. Demetra Kafkas from the Alida Hotel in Savannah calls it 'peppery and fruity' and pairs it with Fever Tree Mediterranean tonic for a 'super complimentary' combo.
Then there's The Botanist, which includes 22 foraged botanicals from Islay. 'Its bold, beautiful notes translate better for me in this application than a London Dry or even an Old Tom gin would,' says Derek Crow of Bar Zazu in Las Vegas. Ali Ebrahimi of Roaring Social likes to serve it with Bittercube tonic, rosemary, and lime. 'It's expressive but not overpowering,' he says.
Looking for something even more herbal? Gin Mare might be your new favorite. 'Its floral and herbal notes—arbequina olive, basil, thyme, and rosemary—offered something entirely new,' says Jopus Grevelink, Senior Beverage Manager at The Bazaar by José Andrés. He adds a splash of Mediterranean sweet vermouth to elevate it even further.
Shot with a 35mm.
getty
Bartenders love a gin with a sense of place. Roku Japanese Gin, recommended by Alejandro Carmona in Maui, delivers 'bright floral and citrus notes' from botanicals like sakura flower, yuzu, and sansho pepper. 'It makes the classic G&T feel more refined and layered.'
Alexander Sieck, bar manager at Sous Terre in Raleigh, opts for Mahón, a gin from the island of Menorca. 'It's clean, simple and to the point with pronounced juniper, though lighter than a traditional London dry, bright citrus and subtle floral notes and a hint of salinity,' he says. 'It works as well with any tonic as it does in a dry martini, but our favorite pairing is with Fever Tree premium Indian tonic.'
You don't have to look overseas to find great G&T gin.
Barr Hill, made in Vermont with raw honey, is a favorite for Kerri Hunkle of The Lodge at Spruce Peak. 'Its sweetness balances the bitterness of the tonic brilliantly,' she says. Samuel Greene of Twist and Bitters agrees: 'You can taste the honey, but without all the sugar.'
Conniption American Dry Gin, out of North Carolina, has a floral-forward profile that's personal for Aneka Saxon of Chicago's Dearly Beloved. 'Enjoying Conniption in a G&T always takes me back to sitting in my mom's garden in Northern Michigan,' she says. (BRB, texting my mom to plant honeysuckle.)
Another curveball: Abrojo Gin, recommended by Irving Sanchez of Hotel Zoe in San Francisco. 'It brings me back to my roots with every sip,' he says. 'It's nice and botanical but with a smoky twist from using agave from mezcal.'
And then there's Drumshanbo Gunpowder Irish Gin, which Jim McCourt of Prohibition in Charleston describes as 'a cool mix of tea and citrus and a solid juniper kick.' He pairs it with Fever Tree and a slice of grapefruit for something bold and citrusy.
Empress 1908 is a visual stunner, with butterfly pea blossom lending it a purple hue. Sayo Anise from Viceroy Chicago says it's 'perfect for a crisp spring day… and a spring outfit.'
Hendrick's remains a fan favorite thanks to its cucumber-and-rose charm. 'We even use it in our signature 'Cucumber Crush,'' says Jordan Gitzen of Shorty's GoodTimes Bar. LA's Enrique Castillo adds that it's popular with the health-conscious crowd: 'Everyone is on a diet or 'figure watching.''
Bombay Sapphire got a shoutout from Sammi Katz of Rockwell Place for being 'accessible and delightful,' and pairing well with Q or Fever Tree tonic—especially the light versions.
No matter your gin of choice, tonic matters. Fever Tree (especially Mediterranean and Indian) came up over and over, along with Q Mixers and Bittercube. Even Schweppes earned respect for its solid, affordable flavor.
Because here's the thing: a G&T isn't about the most expensive bottle or the most obscure botanical. It's about balance. As Lafranconi puts it, 'a botanical harmony that is both refreshing and sophisticated.'
And if that harmony happens to come with a lime wedge and a side of patio sunshine? All the better.