Breaking down the way to a perfect Gin & Tonic with Shay Chamberlain

“Unfortunately, I’ve had more bad Gin & Tonics than good ones, which shouldn’t be a thing,” says Shay Chamberlain. She’s the brand ambassador for Never Never Distilling Co. and we’re talking about the classic gin preparation. “It’s really simple: lots of ice, nice and frosty, great carbonation.”

That’s what Shay thinks a great Gin & Tonic should be, and of course, she’s right. Shay — whom you may know from her time running Melbourne’s Black Pearl, or from Sydney bars Big Poppa’s and the much-missed Bulletin Place — is well-versed in what makes a great G&T right now because she’s been busy spreading the news about Never Never Distilling Co.’s Step Into The Never Never cocktail competition.

“[It’s the] third year of the Step Into The Never Never cocktail competition,” she says, “and the first part of it is all about making a Gin & Tonic. It’s the kind of drink that you make in every kind of bar all over the country, all over the world.”

And this is what gives me grief: why is it that the most ubiquitous drinks are so often made so poorly? If you’ve ever picked up a bottle of gin in a bar, nine times out of 10 it’s to pour a G&T.

“It’s the biggest use of gin. It’s how most people are drinking it, whether it’s at home or in bars,” Shay says.

It’s a go-to drink of mine, so I too have had more bad Gin & Tonics than I’d like: too often you’ve got too much tonic, or not enough ice, or a slimy day old lemon slice for garnish. There’s no love there.

So what does Shay look for in a good G&T?

“Firstly, obviously good gin,” she says. “Good quality, big flavour, paired with delicious tonic water and a good ratio.”

That ratio — of gin to tonic water — is crucial. It’s why Shay pours the gin and the tonic into the glass before adding ice (all the better to get your measurements right), adding ice at the end, and because she wants that juniper to come through, she employs a 45ml gin to 100ml tonic water ratio.

“The gin has to shine,” Shay says. “It can’t just be drowned out by flat, insipid tonic water.”

It’s also crucial that the drink is super cold, and that means plenty of good ice. “Cold drinks are way more delicious,” she says. “It’s going to help hold the carbonation. It’s going to carry the flavour and balance the drink out.”

When it comes to your tonic water choices, Shay isn’t a strict traditionalist insisting on Indian tonic water.

“I feel like Australian palates are going more savoury,” she says, with a trend toward more savoury-style tonic waters, dirty tonics — Shay’s not even disposed against a bar spoon of olive brine landing in her G&T. “We’re seeing more maritime gins come out — we’ve added our Oyster Shell gin to the ranks this year for Step Into The Never Never — it’s perfect when you’re going to a restaurant, and people maybe they don’t want fruity or they don’t want super citrus-forward.”

The last element is the garnish and the glassware. Should you wish to go Spanish-style and serve you G&T in a big goblet, that’s fine, you just want to ensure you’ve got the right ratio of gin to tonic. And when it comes to a garnish, you can do more than the humble lemon slice.

“Something fresh and eye catching for a garnish,” Shay suggests. “It should elevate that guest experience from just a classic squeeze of lemon.”

Bartenders can win an all-expenses trip to McLaren Vale, complete with helicopter rides and more, by registering for the Step Into The Never Never cocktail competition — click here for more info.

Registrations for Step Into The Never Never are open now and close June 28th. The competition consists of two challenges: the first, The Gin For Your Tonic, challenges you to create a gin and tonic or sonic serve that best showcases Triple Juniper, Ginache or Oyster Shell Gin.

The second challenge, Cause A Stir, challenges you to create a three ingredient cocktail with Triple Juniper Gin, Ginache, or Oyster Shell Gin. Get the full competition details here.

Shay’s Gin & Tonic

Ingredients

• 45ml Never Never Distilling Co. Triple Juniper Gin
• 100ml elderflower tonic water
• plenty of ice
• dill and pear to garnish

Instructions

1. Add the gin and the tonic water to a highball glass.
2. Then fill with ice, garnish and serve.