Heston Blumenthal, the celebrity chef owner of the 3 Star Michelin Fat Duck (2005 Best Restaurant in The World), the 2 Star Michelin Dinner in London and 1 Star Michelin Hinds Head pub has been telling the Daily Mail how to make the perfect Gin & Tonic.
"It's important people experiment to find their own ideal blend - but in my opinion, a good quality gin, a tonic that isn't too sweet, lots of ice and citrus are the only things you need.
It's worth experimenting with different gins, tonics and pieces of citrus fruit to see which go best together
If the gin is particularly aromatic, you need a wide rimmed glass to ensure the aromas come through as you're drinking the cocktail
Put the gin into the glass first and then add your citrus of choice, then plenty of ice and finally the tonic.
This order of assembly will allow the effervescence of the tonic to mix all of the flavours together without much stirring."
And when it comes down to "a good quality gin", he might just be referring to his own, which he has just launched at Waitrose in the UK:
Heston's Citrus Sherbert Lazy Gin is a classic, apple-based London Dry gin, made with natural citrus botanicals. He recommends adding Fever Tree Mediterranean tonic, ice and a stick of liquorice, with no need for a slice of citrus.
Don't forget to follow his order of preparation though.