By Our Reporter
Every October 19, gin enthusiasts around the world celebrate International Gin and Tonic Day, raising a glass to one of the cocktail world’s most recognisable combinations.
Unlike many food and drink celebrations built around a major industry or historical milestone, the modern observance has a more personal story. It is commonly traced to 2010, when Mary Edith Keyburn, a devoted gin and tonic enthusiast, died aged 95.
According to accounts of the celebration, her family managed to bring her favourite drink into hospital, serving it discreetly in a teacup. Her granddaughter, Jayne Withers, subsequently helped establish the day in her memory, with social media spreading the celebration internationally from 2012.
The cocktail itself, however, has a much longer history. Its origins are often linked to nineteenth-century British India, where tonic water containing quinine was used in efforts to prevent malaria. Gin was among the ingredients added to make the bitter tonic more palatable. Over time, the combination moved beyond its medicinal associations and became a popular social drink. The gin and tonic appeared in print as early as 1868.
For Steven Baguma, Reserve Brand Ambassador at Uganda Breweries Limited, the drink’s enduring appeal comes down to its accessibility and balance.
“The gin and tonic is a good example of how you do not have to make a cocktail complicated for it to be enjoyable. The gin brings its botanicals, the tonic provides bitterness and fizz, and the citrus helps lift the flavours,” Baguma explains.
That simplicity has helped the G&T remain relevant across generations. While bartenders continue to experiment with different gins, mixers and garnishes, its basic formula remains familiar.
You do not need a cocktail bar at home
One of the cocktail’s biggest attractions is that it can be made without professional equipment. A clean glass, gin, tonic water, ice and a slice of lemon or lime are enough to get started.
“You can make a gin and tonic on your kitchen counter. You do not need a professional bar setup. Pour in your gin, add tonic water and finish with a slice of lemon or lime. The idea is to keep it simple and pay attention to the balance,” Baguma says.
A useful starting point is 45ml of gin topped with 100 –150ml of tonic water, served over ice and garnished with citrus. The proportions can be adjusted to personal preference. A regular drinking glass works perfectly well, and a measuring cup can substitute for a professional jigger.
“The important thing is understanding what you are making. Not every gin tastes the same, and the amount of tonic you use can change the experience. Start with a simple recipe, taste the result and learn what works for you,” he adds.
The details matter. Gin derives its character from juniper and other botanicals, while tonic contributes bitterness and carbonation. Too much tonic can overwhelm the spirit, while a thoughtful citrus garnish can complement its flavours.
A classic London Dry gin, such as Tanqueray, offers a juniper-led profile suited to the traditional serve. Uganda’s own Uganda Waragi also reflects the place gin occupies in the country’s spirits culture, reminding us that the category has both international traditions and local expressions.
For Baguma, the best way to explore the cocktail is to begin with the classic version before experimenting with other garnishes and flavour combinations.
“The gin and tonic leaves room for creativity, but you do not need to add lots of ingredients to make it special. Understand the balance first, then experiment with small changes,” he says.
On International Gin and Tonic Day, the drink’s appeal lies in more than its history. It offers an accessible introduction to cocktail-making, an opportunity to appreciate the character of different gins and a reminder that good hospitality does not require complicated recipes.