Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »

Sweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »

At Spanish-born chef José Andrés’ U.S. restaurants, including the Washington, D.C.– and Las Vegas–based tapas bars called Jaleo, at least ten different variations on the gin and tonic are served. One of our favorites is this pretty version that’s dressed with whole pink peppercorns, citrus, and rosemary. A dry gin lets the aromatic garnishes shine. Get the recipe for Hierba Gin and Tonic »

Playing on the classic gin and tonic, bartender Stuart Jensen of Denver’s Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »

This highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.

Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »

Conquistador Gin and Tonic

Tonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.

With a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco.

The classic gin and tonic gets a seasonal twist from a splash of pear and allspice liqueurs.