Add the gin to a Highball glass with ice.
Top with the tonic water.
Garnish with a lime wedge.
*Sous vide tonic water: Add 4 cups water, 4 tsp powdered cinchona bark, 1 cup lemongrass, 1 roughly chopped lemon (with zest added and juiced), 1 roughly cut lime (with zest added and juiced), 1 roughly chopped orange (with zest added and juiced, 1 grapefruit (with zest added and juiced), 1 tsp allspice berries, 1/4 cup citric acid, 1/4 cup salt and half of 3/4 cup agave syrup to a sous vide bag. Cook in a water bath set at 158 degrees F for 2 hours. Strain the liquid several times through a chinois and coffee filter until clear, and stir in remaining agave syrup to taste. Cut with water (roughly 1 part tonic syrup water to 4 parts water), and carbonate in an iSi siphon.