Story here. 
The tonic part is doing okay, but juniper berries are being threatened by a fungus. Plus the juniper bushes are fast disappearing. Gin could become a thing of the past, like eight-track tapes or Bob Dole.
This is very disconcerting to those of us in the tropics who enjoy a G&T or three on a hot, steamy evening.
Your Bombay Sapphire and Beefeater aren’t going anywhere. The common juniper grows all over the northern hemisphere, not just England and Scotland. The disease is only a problem for a very small percentage of the trees worldwide. It is a silly alarmist article designed to get you to read it; even it admits about halfway through that most gins are flavored with juniper from eastern Europe anyway and won’t at all be affected by the problem in Britain.
I love a good gin and tonic.
That’s the article I linked to, but I’ve been reading it many other places. And BBC TV news is also sounding the alarm. And the story does warn the genetic stock would be weakened upon disappearance from Britain.
I can only hope you are right though. 
Don’t a lot of gins use more than just juniper berries though? If I recall a bottle of Bombay Sapphire correctly, it uses a number of botanicals. So, I would assume, do Beefeater, Gordon’s, etc. If there was a juniper shortage (which Speak to me Maddie! assures us there is not), I’m sure we’d muddle through somehow.
Me too!
I just happen to have a fifth of Bombay Sapphire here now. (No, I’m not drinking yet. It’s not even 11am over here.) Etched into the glass, I read it contains 10 hand-picked botanicals. Interestingly, the juniper berries are listed as coming from Italy.
Those gin makers should come to eastern Oregon, and then drink up Laddies and do your part to counter act the juniper invasion. I’m doing what I can but could always use a few reinforcements.
Yes, they do, but the predominant “gin” flavor comes from juniper berries. Without it, I don’t think you’d identify the drink as “gin.”
Maybe not, but I’m sure that if juniper gin was unavailable, then “Botanicals and Tonic” over ice with a wedge of lime would be almost as nice on a hot day after an afternoon of yardwork. 
What’s everyone’s prefered ratios?
Mine is juice of half a lime over rocks, 3oz gin, 4oz tonic.
I do about 2:1 tonic:gin, no lime juice, just a wedge.
I like about a 1:4 gin to tonic ratio; in a tall glass with plenty of ice and a lime wedge. If made correctly, and timed just right, I can have two of these after yardwork but before dinner is ready.
I drink my G&T, well iced. Tall glass ration of about 6:1
The tonic must use SUGAR ONLY. Any tonic with sweeteners in it is not worthy of my attention. It makes the already dry gin undrinkable.
For years I thought I didn’t like G&T until I uncovered the problem with artificial sweeteners.
I would love the opportunity to drink it without the sweeteners. I’m diabetic so I have to, but the sugar-free stuff isn’t commonly available in Sweden. I’ve only ever seen it at a rather expensive import shop.
You get a free pass amanset, don’t be too hard on yourself.
Side point, can you ever drink the full sugar version? I don’t really have too much experience of diabetes so don’t know if you could sneak a full sugar drink in amongst the sweetened versions, or whether it’d be a Very Bad Day for you if you did.
So, I’m the only one with a 1:1 ratio, then…
We’re supposed to add tonic?
2:3 sounds about right.
Mine’s 3:4, so we’re in the same ballpark.
We need a Messiah, to bring forth juniper berries.
I just eyeball it; 2:1 tonic to gin.
I drink G&T all the time, pint glass, fill with ice, pour in gin until just over halfway up, finish with tonic, add wedge of lime.
On a trip to Mexico recently, the G&T tasted off. I finally decided that it was because I’m used to corn syrup sweetened tonic, not the real sugar stuff.