My G and Ts are more like 1 part G to 4 or 5 parts T. I treat them as a soft drink, more or less, with just enough gin to impart flavour.
No, no you’re not.
Tonic? Why ruin a good gin with tonic. A few drops of vermouth and an olive are all I add to my gin.
Mostly gin, splash of tonic. Just enough to kill the alcohol taste (4:1? 5:1? However the bartender makes it). Wedge of lime tossed in. Oh, and it’s got to have a little straw. For some reason I can drink stiff alcoholic drinks much easier with a little straw. I’m sure it has something to do with the alcohol going over my tongue instead of across it, but I even keep them on hand at home for the rare times I drink there.
Same here. I’ve recently been enjoying G&Ts with cucumber slices instead of lime. I think I actually like it better.
Hendricks Gin seems very much aimed at the folk who like cucumber.
While I do occasionally drink gin straight, I’m not a huge fan of it. I’m also not a huge fan of tonic straight. Yet, somehow, combined, a miracle occurs. I can’t think of another combination of flavors that I don’t like much on their own that when combined give me a flavor I like.
Seconded. 1:1 at best. Tonic is only there to treat my malaria. 
(Yes, yes. I know. Shut up.)
I use slightly more than twice the tonic… we like the sipping, around here, not so much the falling down under the table.
And bosomy redheads, I guess.
I was wondering if any Dopers could tell me what are the differences between some of the brands of Gin currently on the market?
I’ve heard some have more of a juniper taste, some drier, some better for Gin and Tonics, some might be better for Martinis.
any thoughts on the differences between Bombay, Gordons, Beefeater, Seagrams etc?
Thanks in advance
For G’n’Ts, I like Beefeater’s. Martinis call for a more botanical gin. I recommend Citadelle, a French gin.
Beefeater and Bombay (with a clear bottle) are pretty similar and extremely classic examples of London dry gin. Very juniper-y and with a distinct snap of alcohol, with the other botanical there to round it out. I’m under the impression Gordon’s is similar, but I’ve never had it. Beefeater is my preferred for a G&T.
Bombay Sapphire (with a blue-ish bottle), Tanqueray, and most of the other “top shelf” gins are similar, but a little milder overall and the juniper is slightly more subdued into the other botanical flavors. These are usually preferred for martinis.
Seagrams is notably a lower quality. Milder in general, and tastes mostly of juniper. Can be good for a G&T, but abysmal for a martini.
Plymouth is a slightly different thing; less crisp and dry and maybe more suggested for mixing with stronger-flavored mixers.
Hendrick’s is also a bit different, trading a lot of the juniper for a quite notable cucumber flavor. Darn good, and makes an extremely refreshing G&T or a nice variation on a martini.
I mix mine with about a 1:3 gin-to-tonic ratio, occasionally 1:2, eyeballing it.
Or at least I am until gin finally disappears due to this damned fungus. It’s giving me nightmares, I tell ya. 
There had better be some research going to combat this blight. Be it as it may that I am from a rum-producing land, a tropic without gin&tonic is hard to contemplate…
The problem is not knowing exactly how it will affect you. In theory you could adjust insulin for the sugar, but with no standardised mix of gin to tonic you can’t be sure what you’re getting. Then there’s the way the liver deals with alcohol, which seems to change with the tides.
No worries, folks. They can always go back to flavoring gin with turpentine.
Just added limes to the shopping list for tomorrow. We have tonic and Bombay Sapphire on hand already, and it is supposed to get a bit toasty this week. Once a Scout, always a Scout!
Ah yes, the old 1920s-era bathtub recipe. I forgot about that.