Gin & Soda

What it tastes like

A long, fizzy finish, kept long and easy-drinking. Overall it reads as refreshing.

Why this recipe works

Stirring keeps the Gin & Soda silky and lets the spirit stay centre-stage — there's no citrus to froth, so dilution and chill come from gentle contact with ice rather than aeration.

Ingredient tips

• Open mixers as late as possible and pour gently — flat fizz makes a tall drink feel tired.

When to serve it

Serve on a warm afternoon, with plenty of ice, or for a group — it scales without losing its character.

Common mistakes

• Over-stirring. Stop once the outside of the mixing glass is cold and frosted — usually 20–30 seconds.
• Pouring mixers in early or hard. Add them last, down the side of the glass, to keep the fizz.

Variations to try

• Try a London Dry gin for a drier finish, or a contemporary gin for softer botanicals.
• Top with tonic water instead of soda for a drier, more bitter finish.
• No soda water? Try Sparkling water as a substitute (good swap).