Not Just Any Gin, Any Tonic Water or Any Lime

I enjoyed your article about the classic gin and tonic (“Perfection, With a Twist of Lime,” Aug. 7). I grew up in the Midwest and the South, where the change from Bourbon and water to gin and tonic was as much a sign of the arrival of spring as the appearance of robins in the lawn. It was the alcoholic equivalent of being able to wear white after Memorial Day. Here’s a tip for you: Make ice cubes out of tonic water. This prevents dilution of the drink. Be sure to let the tonic go flat before freezing.

RICK STONE

Redondo Beach

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I remember my dad, tan and sweaty after a day mowing our lawn, fixing fences, trimming trees, coming into the house and mixing a tall gin and tonic and taking it down in maybe three or four gulps. Awwwww.

KARIN BUGGE

Altadena

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I agree with you completely about gin and tonic. It is a wonderful drink, especially in summer. The tonic and lime cut the gin taste down from wretched to enjoyable. It isn’t a sweet drink and it slakes the thirst and is refreshing. I prefer it made with Tanqueray. It makes a difference--enough so that I once wrote an entire song about it.

MARK WEBER

West Hills

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As you must know, tonic water in England differs from that sold here. The British desire a more bitter tonic water. Schweppes probably gets the lion’s share of that market.

As to tonic water one can purchase in the United States, there is a great difference between brands. Schweppes has a truly bitter flavor (not as bitter as the Schweppes sold in England); many of the other brands here are sweet, not bitter, and therefore cannot be considered (part of) a valid gin and tonic. Most bars and restaurants do not serve a true bitter tonic water. One must request Schweppes or suffer a poor substitute.

DONALD B. PRELL

Palm Springs

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Your advice about fresh ice will be tested. One suggestion: The way to introduce the lime for maximum effect is to cut the slice in such a way that the ratio of skin to pulp is 1 to 1, and about the size of a quarter. Squeeze over ice, drop the residue on the ice, then pour the gin over the crushed, squeezed piece of lime. Finally, swish the gin back and forth over the piece of lime. Last of all pour in the tonic. This technique maximizes the extraction of the perfume from the skin of the lime. The same technique should be applied to making a genuine Cuba Libre (rum and Coke plus a slice of fresh lime).

SCOTT MANSFIELD

San Gabriel

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Every Tuesday I have dinner with my mother. I pick a fresh lime from the tree and prepare two gin and tonics. They are the best. Thanks for the article.

DOROTHY HONER

Goleta