I just made a Gin Tonic with 14 botanicals, bold citrus and a sneaky smoke that left me annoyingly smug and wondering if I should be banned from bringing this to parties.

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I’m obsessed with Piston Gin & Tonic because it hits like a story in a glass. I love how the 14 botanicals hit citrus first, then that weird sweet-salty smoke that keeps me coming back.

I adore that bitter-sparkle of the tonic against Piston Gin and the way a fresh lime wedge wakes the whole thing up. I try to capture it with Cocktail Photography, but real life beats any picture.

If you like Craft Gin, I feel you. I want it in my hand, clinking.

Every sip says yes, really. It refuses to be subtle and I love that.

Ingredients

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Piston Gin brings juniper and bright botanicals, it’s warm, clean, with gentle spice notes honestly.
Premium tonic gives bitter-sweet fizz, it’s what makes bubbles and keeps the mix lively always.
Lots of ice keep it cold, thins things a touch, and gives crisp mouthfeel refreshing.
Plus lime wedge adds sharp citrus zing, cuts richness, and brightens every sip instantly too.
Basically a thin peel spritzes oils, gives quick fragrant citrus lift and complexity really too.
A rosemary or thyme sprig adds piney aroma, makes each sip smell herbal and inviting.

Ingredient Quantities

50 ml Piston Gin

150 ml premium tonic water

lots of ice cubes, enough to fill a highball or copa glass

1 fresh lime wedge or wheel for garnish

thin strip of grapefruit or orange peel to lift the citrus notes optional

sprig of rosemary or thyme for aroma optional

How to Make this

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1. Fill a highball or copa glass with lots of ice cubes so the glass is packed and stays very cold.

2. Pour 50 ml Piston Gin over the ice, letting it settle for a second so the spirit chills.

3. Gently tilt the glass and slowly pour 150 ml premium tonic water down the side to keep the fizz and avoid flattening it.

4. Give the drink one gentle stir with a bar spoon or long spoon to combine but not lose bubbles.

5. Squeeze a fresh lime wedge lightly over the surface, then drop the wedge or a lime wheel into the glass for brightness.

6. Optional: add a thin strip of grapefruit or orange peel. Twist it over the drink to release oils and lay it on the ice.

7. Optional: slap a sprig of rosemary or thyme between your palms to wake the aroma, then tuck it into the glass for a fragrant top note.

8. Check taste, adjust with a tiny extra squeeze of lime if you want more zip, and serve immediately while it’s icy and fizzy.

Equipment Needed

1. Highball or copa glass, chilled if possible
2. Ice cube tray or ice scoop to pack the glass with cubes
3. Jigger (50 ml) or small measuring cup for the gin
4. Bar spoon or any long spoon for a gentle stir
5. Small cutting board for lime and peel prep
6. Paring knife to cut wedges and trim peels
7. Vegetable peeler or channel knife to make a thin citrus strip
8. Kitchen tongs or cocktail tweezers to place the garnish quietly

FAQ

Q: What glass should I use and does it matter? A: Use a highball or a copa glass if you got one. Bigger bowl glass keeps botanicals smelling nice but a highball is classic and works great.

Q: How much ice is too much ice? A: More ice is better, actually. Fill the glass so the gin and tonic chills fast and dilutes slowly. Just dont use tiny cubes that melt in seconds.

Q: Can I substitute tonic water for something else? A: You can try flavored tonics or elderflower tonic for a twist, but stick with a quality tonic. Cheap tonic will ruin the balance.

Q: Should I squeeze the lime or leave it as a garnish? A: Squeeze a little for brightness, drop the wedge in for flavor as you sip. If you like a stronger citrus kick squeeze more or add a wheel.

Q: Does the garnish really matter? A: Yes it does. A peel of grapefruit or orange lifts citrus notes, and rosemary or thyme adds aroma that changes how the gin tastes. Dont skip it if you care about nuance.

Q: How do I keep my G and T fizzy longer? A: Keep everything cold. Chill the glass, use fresh very cold tonic, and pour tonic slowly. Give one soft stir only so bubbles last longer.

Piston Gin & Tonic Recipe Substitutions and Variations

Piston Gin: swap with a London Dry gin for a classic profile, an Old Tom gin for a touch of sweetness, or if you really need a neutral spirit try vodka (loses juniper but keeps it clean).
Premium tonic water: use a Indian tonic for more quinine bite, a light or low sugar tonic if you want less sweetness, or a flavored tonic like elderflower or Mediterranean for added aroma.
Fresh lime wedge or wheel: use a lemon wheel if lime isnt handy, a splash of fresh lime juice for more zing, or a frozen lime slice to chill without diluting fast.
Sprig of rosemary or thyme for aroma: swap with a mint sprig for freshness, a basil leaf for herbal depth, or a thin lemon verbena strip for citrusy perfume.

Pro Tips

1. Keep everything cold, like really cold. Chill the glass in the freezer for 10 minutes or toss the tonic in the fridge ahead of time, otherwise the ice melts fast and waters the gin down, you’ll notice the difference right away.

2. Pour soft, slow and down the side, not splash it in the middle, that keeps the bubbles alive longer. If you want extra fizz, pour the tonic over the back of a spoon, it slows the fall and saves the sparkle.

3. Use a thin twist of peel, don’t peel too thick or you’ll get bitter pith. Give it a good twist over the drink to squeeze the oils out, then rub the rim of the glass with it, that tiny bit of oil makes the whole thing smell way better.

4. Don’t stir like you’re mixing a soup, one gentle swirl or a couple of lazy stirs is enough, otherwise you lose the carbonation. If you like a stronger citrus bite, squeeze a little extra lime after tasting, dont overdo it at first.

5. If you go herbal, bruise the rosemary or thyme by clapping it between your palms or giving the stem a smack, that wakes up the aroma. Tuck it in on top so you get the scent every time you take a sip, people notice that stuff more than you think.

Piston Gin & Tonic Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Gin Tonic with 14 botanicals, bold citrus and a sneaky smoke that left me annoyingly smug and wondering if I should be banned from bringing this to parties.

Servings

servings

Calories

165

kcal

Equipment: 1. Highball or copa glass, chilled if possible
2. Ice cube tray or ice scoop to pack the glass with cubes
3. Jigger (50 ml) or small measuring cup for the gin
4. Bar spoon or any long spoon for a gentle stir
5. Small cutting board for lime and peel prep
6. Paring knife to cut wedges and trim peels
7. Vegetable peeler or channel knife to make a thin citrus strip
8. Kitchen tongs or cocktail tweezers to place the garnish quietly

Ingredients

50 ml Piston Gin
150 ml premium tonic water
lots of ice cubes, enough to fill a highball or copa glass
1 fresh lime wedge or wheel for garnish
thin strip of grapefruit or orange peel to lift the citrus notes optional
sprig of rosemary or thyme for aroma optional

Directions

Fill a highball or copa glass with lots of ice cubes so the glass is packed and stays very cold.
Pour 50 ml Piston Gin over the ice, letting it settle for a second so the spirit chills.
Gently tilt the glass and slowly pour 150 ml premium tonic water down the side to keep the fizz and avoid flattening it.
Give the drink one gentle stir with a bar spoon or long spoon to combine but not lose bubbles.
Squeeze a fresh lime wedge lightly over the surface, then drop the wedge or a lime wheel into the glass for brightness.
Optional: add a thin strip of grapefruit or orange peel. Twist it over the drink to release oils and lay it on the ice.
Optional: slap a sprig of rosemary or thyme between your palms to wake the aroma, then tuck it into the glass for a fragrant top note.
Check taste, adjust with a tiny extra squeeze of lime if you want more zip, and serve immediately while it's icy and fizzy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.