International Gin & Tonic Day is celebrated every year on October 19, honouring the iconic gin and tonic cocktail and commemorating Mary Edith Keyburn, who passed away on October 19, 2010, with a G&T at her side. It is a wonderful opportunity to gather together with family and friends to enjoy one of the most delicious, popular and historic drinks, and to celebrate the gin distillers and tonic producers around the world.
It is an annual celebration dedicated to the classic cocktail that pairs gin with tonic water. It is observed by bartenders, drinks enthusiasts, and casual sippers alike. The celebration encourages people to explore the spirit’s botanical range, and experiment with garnishes. The celebration is an annual feature of expression poured into a glass; a simple serve can carry centuries of distilling tradition and colonial-era mixing lore.
Rojita Tiwari, founder, Drinks & Destinations, said, “Consumer today is well aware of their healthy choices and consumption preferences. They choose food and drinks with cleaner labels. In case of tonic water, it has to have a balance of bitterness and low-sugar levels. As a drink’s consultant, I believe tonic water should complement the gin, not overpower it. However, a clean label doesn't necessarily guarantee a better product. Ultimately, it’s the taste, quality and transparency that also matters.”
Gin and tonic market in India, has been experiencing significant growth, driven by various factors such as the rise of craft distilleries, changing consumer preferences, and the expanding cocktail culture. The market size is projected to grow from $634.60 million in 2024 to $944.61 million by 2033, with a CAGR of 4.18 per cent during 2025-2033. This growth is particularly notable when considered within the broader context of India's spirits market, which is currently valued at approximately $52.5 billion as of 2024 and projected to reach $64 billion by 2028. The market is also influenced by the increasing disposable incomes of the middle class and the urban consumers' inclination to experiment with new spirits. The proliferation of cocktail bars in major urban centres has substantially contributed to gin's resurgence in India.
Gin and tonic, is often the first highball a bartender masters, yet it remains one of the hardest to perfect because every detail counts, be it glassware, temperature, carbonation level, garnish oils, and more.
Every new gin launched in the market is tested by how well it holds up in a G&T cocktail. If the spirit works well with tonic, mixologist will stock it for various creations, this in turn keeps production transparent. Purity and versatility are the benchmark for the gin and tonic segment.
The best tonics use cane sugar instead of high-fructose syrup, yielding simple clean sweetness. Artisanal brands reduce carbonation in order to reduce bloat, making it easier to take slow long sips instead of rushing through to get the next one. Low-calorie versions replace sugar with popular substitutes like stevia or erythritol; this may not always be a winner because a few substitutes may leave an undesirable aftertaste.
An alcohol-free G&T is a mocktail designed to mimic the botanical, juniper-forward flavour of a classic G&T without any alcohol. Non-alcoholic gins are crafted using botanicals such as juniper, coriander, citrus peel, and cardamom, either through alcohol-free distillation or by removing alcohol after distillation.
In the food and beverage industry, spirits are not just alcoholic drinks; they are a significant contributor to revenue. Distilled spirits account for nearly 40–45 per cent of beverage sales in premium hotel outlets, making them a critical component of profitability. The spirits market in Indian hospitality is driven by a growing consumer base and evolving preferences, with on-premise sales through hotels, restaurants, bars, and clubs contributing substantially to revenue generation. The industry's connection to the economy is reflected in the number of alcohol-licenced F&B outlets.
“The G&T makes cocktails more accessible and specially with Indian craft gin producers bringing local botanicals to limelight has helped consumers become more curious about what goes into their G&T. Innovative food pairings, ‘drink your food’ has become a new trend across cocktail bars now balanced with ‘eat your drink’ ideas experimented by restaurants. Thinking of seasonal ingredients for cocktails that also highlight a restaurant’s menu, G&T paired dinners, curated tasting experiences, there are many creative ways to explore collaborations,” said Tiwari.
Gen Z is reshaping beverage culture with a mix of health-focused, fusion alcoholic and non-alcoholic beverages. They gravitate toward convenient, flavour-forward options like ready-to-drink cocktails, hard seltzers, and natural alternatives. On the other hand, Millennials have a distinct preference for cocktails that are not only flavourful but also reflect their lifestyle and values.
“Gen Z tries out a lot of new things. Unlike the previous generation which had loyalty towards brands. Genz Z is more experimental, prefers easy, fruit-forward flavours, and the shock value with unexpected combinations. The craze for Picante style drinks to preferring flavours like passion fruit, kokum, jamun etc. Millennials still like their classic G&Ts but with nuanced botanicals and innovative flavours,” said Tiwari.