Good Eats

Gin and Tonic Week: Mr. Rudy's G&T from Greg Best

By Blake WelchJuly 4, 2013

After stumbling into the world of bartending more than fifteen years ago, Greg Best, a co-owner of Holeman and Finch Public House in Atlanta, Georgia, has become a pioneer in the craft cocktail movement, championing a taste-over-potency approach to mixology. One sip of Mr. Rudy’s G&T and you'll understand why.

“London Dry still provides the backbone of the drink," Best says, "while the [Jack] Rudy tonic adds layers of depth and complexity, only to be lifted up with the unbelievably refreshing tight bubbles found in Mountain Valley sparkling water. As for the peach? Well, we just had to put a touch of Georgia in there.”

Mr. Rudy’s G&T

2 oz. London Dry Gin
¾ oz. Jack Rudy tonic
4 oz. Mountain Valley sparkling water
fresh peach slices and mint sprigs for garnish

Add ice to a chilled goblet. Then, pour in all ingredients, stir, and garnish with a peach slice and a sprig of mint, if desired.

>Ready for another round? Check out more cocktails from our Gin and Tonic week here.