Why the Gin & Tonic Is Back – And How to Actually Make a Good One

WORDS: Ocean Road Editorial Staff PHOTOGRAPHY Supplied

In an era of overcomplicated cocktails, the gin and tonic proves that simplicity still wins.

In a drinks landscape that’s spent the last decade pushing boundaries – smoked cocktails, savoury infusions, unexpected pairings – there’s a quiet return happening. Not to novelty, but to simplicity. And at the centre of it? The gin and tonic.

But this isn’t about nostalgia. It’s about rediscovery.

“The G&T has never really gone anywhere,” says Sean Baxter, co-founder of Never Never Distilling Co. “People have just been experimenting more across categories. What we’re seeing now is a return to drinks that are simple, well-balanced, and actually suit the moment.”

That moment, more often than not, is the space before dinner, the aperitif hour. A gin and tonic fits effortlessly here: refreshing, customisable, and importantly, accessible. It’s also one of the few drinks that feels equally at home at a bar as it does made in your own kitchen.

And in today’s climate, that matters.

“It’s a very affordable mixed drink that can be made easily at home,” Baxter notes.

Not All Gin Is Created Equal

Part of the G&T’s resurgence comes down to a better understanding of what’s actually in the glass.

At its core, gin is defined by juniper – the small berry-like cone that gives the spirit its signature piney backbone. But beyond that, the category has evolved dramatically.

Traditional, juniper-forward gins lean into earthy, structured flavours, often supported by botanicals like liquorice root, angelica, and coriander seed.

Then came the shift. Citrus-led styles softened the profile, while more contemporary gins began to explore florals, spice, and entirely unconventional flavour profiles.

“The vast majority of Australian gin sits in that ultra-contemporary space,” says Baxter.

Still, juniper remains the anchor.

“Without it, you’re not really making gin – you’re making a botanical spirit,” he explains. “What’s changed is how dominant it is. It used to be the loudest instrument in the orchestra. Now, in many modern gins, it plays more of a supporting role.”

Drinking Seasonally

Like food, the way we drink gin shifts with the seasons.

In summer, it’s all about brightness – citrus, fresh herbs, and clean, crisp tonics. In cooler months, the profile deepens.

“We start leaning into warming botanicals like cinnamon, cardamom, star anise, even roasted citrus,” says Baxter.

There’s also room to experiment beyond tonic. Blood orange soda, ginger beer, or spiced mixers can transform a classic G&T into something more suited to winter entertaining.

Building a Better Home Bar

If you’re starting from scratch, the instinct might be to buy multiple bottles. But Baxter suggests starting simple.

A classic, juniper-forward gin will cover most occasions and appeal to most palates. From there, layering in a more contemporary or citrus-driven option adds versatility.

“It’s about having something reliable, and then something a little more expressive,” he says.

The Triple Juniper G&T

Our Triple Juniper Gin is literally built for the gin and tonic serve. On a molecular level, this gin pairs perfectly with a tonic water for the fresh taste we all know and love.

When paired with a dry gin and appropriate garnish it works incredibly well. Remember, the ratio is everything, one part gin to three parts mixer is always a sure-fire winner.

Ingredients

• 30mL Triple Juniper Gin
• 120mL Strangelove Coastal Tonic Water
• Lemon wheel and lemon thyme to garnish

Method

• Step 1: Build all ingredients into a highball glass, add quality ice, and top with tonic.
• Step 2: Garnish with a fresh lemon wedge and lemon thyme sprig.