Last summer, I was lucky enough to attend a language program in Spain, and a lot of my favorite memories from the trip came from sitting around a table with good friends, good food and good drinks. 

One particularly good memory I have is from a weekend trip to San Sebastián, a beach town with the second most Michelin stars per capita in the world. After a day of swimming, we sat in the balmy evening air at a restaurant next to the front steps of an old Basilica. I ordered a gin and tonic, not knowing that San Sebastian was known for them, and I enjoyed that cocktail more than I had any other.

Back home, I double-checked to make sure I hadn’t been seduced by the European atmosphere into thinking the gin and tonic was the best cocktail, and I wasn’t. Gin and tonics are so great because they’re so easy. You couldn’t make a bad gin and tonic if you tried.

A gin and tonic is light and refreshing. The dry, herbal flavors of the Juniper in the gin is balanced by the mineral-like taste of the tonic water. They’re bitter, but in a good way. 

Given the simplicity, it might be hard to choose which gin and which tonic to use. Schweppes is an easy go-to, but Fever-Tree has a rounder flavor if you’re willing to spend a bit more. For gin, you can’t go wrong with Tanqueray. It’s heavy on the juniper and pine, and it’s classic. It goes with everything. Another great gin is Rock Rose. Distilled in northern Scotland, this gin has a more nuanced take with some berry flavors. My favorite though, is Hendricks. It’s made with cucumber and rose, which gives it a unique full bodied taste.

Like I said before, it’s hard to make a bad gin and tonic. For a classic version, all you need is gin and tonic water of your choice, a lemon and some ice. Pour one part gin, three parts tonic water into a glass (they’re usually served in a highball glass) over ice. Then, squeeze a slice of lemon in, and mix. The citric tang from the lemon, the carbonation and bitterness of the tonic water and the botanical flavors of the gin make for the perfect marriage. 

If you want to be a little extra, a cucumber gin and tonic is perfect for hotter days. You will need some bartending tools for this one. First, put a handful of cucumber slices, some gin (use the same 1:3 ratio) and a lime slice into a cocktail shaker. Use a muddler to crush the lime and cucumber, and then add ice and shake until well mixed and chilled. Next, fill a glass with crushed ice and tonic water, and then strain the mixture into it. Give it a stir, and garnish with a couple thin slices of cucumber and some dried juniper berries. This one works especially well with Hendricks gin, as it’s distilled with cucumber. The cucumber adds a further cooling effect, and a pleasant flavor which I can only think to describe as “green.”

If you really want to be sacrilegious with it, try the sbagliato tonic. This version is warmer, sweeter and a great option to support your gin and tonic cravings in the colder months. In a glass, mix Campari, gin and a sweet vermouth (I like the spicy fig flavors in Cinzano 1757 Vermouth di Torino Rosso) in equal parts. Then, add a splash of tonic water, a squeeze of orange juice and garnish with an orange slice. It’s a richer take on a gin and tonic, but it’s just as good as the classic. 

Bar drinks are painfully overpriced, especially as a college student, but I still find myself shelling out cash for a gin and tonic every now and then because they’re just worth it. You would think I’m setting myself up for disappointment searching for the feeling of the one I had in Spain every time, but the gin and tonic has yet to disappoint me.