Ghia Tonic Water Mocktail Recipe

Honestly, I love making drinks that feel special without the booze, and this Ghia Tonic Water Mocktail hits the spot every time. It’s crisp, refreshing, and you can whip it up in just a few minutes.

Here’s exactly how I mix Ghia with tonic water for a balanced, flavorful drink I’ll happily sip any day.

You don’t need any fancy gadgets or rare ingredients for this one. The steps are easy, and the end result tastes bright and honestly, pretty satisfying.

I’ll share what you need, how I mix it, and what flavors you might notice on that first sip.

Whether you’re after a light drink for a random Tuesday or something to hand guests at a get-together, this mocktail just works. It’s straightforward, not too sweet, and always feels fresh.

Ghia Tonic Water Mocktail Recipe

I like making this drink because it’s genuinely refreshing and so simple. Just a few tools, a handful of ingredients, and you’re good to go.

Equipment

I don’t bother with fancy barware here. A few basics from my kitchen do the trick.

• Mixing glass or shaker – I use it to combine the Ghia and tonic water before pouring.
• Bar spoon – I like this for stirring gently so I don’t lose the bubbles.
• Measuring jigger – This helps me keep the Ghia and tonic water balanced.
• Highball glass – Tall glass, lots of ice. Looks great, too.
• Citrus juicer (optional) – If I’m adding fresh lemon or lime, this makes it easier.
• Strainer (optional) – If I shake with ice, I’ll use this for a smoother pour.

That’s really all you need. Simple tools, nice presentation.

Ingredients

I keep the ingredient list short so the flavors stay clean and balanced.

• 2 oz Ghia (non-alcoholic aperitif)
• 4 oz tonic water (chilled)
• Ice cubes (just enough to fill the glass)
• 1 lemon or lime wedge (for garnish and maybe a squeeze of juice)
• Optional herbs like rosemary or mint for a fresh aroma

Good tonic water makes a surprising difference, so I try to pick one I actually like. Fresh citrus? Always a plus.

Instructions

Here’s how I put it together, step by step.

• Fill a highball glass with ice cubes.
• Use a jigger to measure 2 oz of Ghia and pour it over the ice.
• Add 4 oz chilled tonic water.
• Stir slowly with a bar spoon so you don’t lose the fizz.
• Squeeze a wedge of lemon or lime in (I sometimes just drop it in after).
• Toss in a sprig of mint or rosemary if you’re feeling fancy.

I serve it right away—cold and bubbly is the way to go.

Notes

I usually go with a 1:2 ratio of Ghia to tonic water, but honestly, I tweak it depending on my mood. Chilled tonic helps keep everything crisp without watering things down.

If I want a drier taste, I pick a dry tonic water. Sometimes I swap in a thin orange peel instead of herbs if I want more aroma.

This recipe makes one drink, but it’s easy to scale up for a group. Just grab a pitcher and multiply as needed.

Tasting Notes

When I take that first sip, I get this crisp, clean taste right away. The tonic water adds a gentle bitterness—refreshing, but not too much.

There’s a little citrus in there, brightening things up. Those citrus notes mingle with the herbal flavors from the Ghia, and honestly, it feels lively but still smooth.

The texture? It’s got a slight fizz, which I really like. Those bubbles carry the flavors across my tongue, making each sip feel lighter somehow.

I notice a mild sweetness, too. It doesn’t overpower anything, just softens the sharper bits of the tonic.

For me, the mix of bitter, citrus, and herbal flavors brings it all together. I find myself wanting to sip it slowly and see how each taste shows up.