Fever Tree Elderflower Tonic Water

Fever-Tree Elderflower Tonic Water is a London-made tonic that pairs a floral elderflower note with the dry, bitter edge of quinine. It is a gentler, more aromatic alternative to a standard Indian tonic. Expect a soft honeyed, blossom-like sweetness up front, with the quinine bitterness building through the finish and keeping the floral side from turning syrupy. Carbonation in tonics like this is usually fine and lively, so the bubbles carry the aroma well when the bottle is freshly opened. Serve it well chilled and pour it over plenty of ice, since dilution is what flattens a tonic first. Open each bottle only when you're ready to build the drink, and pour down the side of the glass or along a bar spoon to preserve the fizz. The usual starting point is one part spirit to about three parts tonic. Elderflower tonics tend to taste fuller than classic tonic, so many people go a touch lighter on the mixer to keep the base spirit audible. The most natural match is a gin and tonic. Styles with citrus, cucumber or floral botanicals tend to work best, because they echo the elderflower instead of competing with it. A London dry gin with a strong juniper backbone also works, with the blossom sitting on top of the pine and the bitterness running through both. Vodka is a clean option if you want the elderflower to lead. Dry white wine or prosecco topped with a splash of this tonic makes a light spritz-style long drink. A dry, lightly herbal aperitif is another good partner. For a no-alcohol drink, serve it alone over ice with citrus. For garnish, a wide strip of grapefruit or lemon peel, a few thin cucumber ribbons, or a sprig of mint all suit the flavor. A heavy lime squeeze can clash with the floral note. Use a large balloon glass (copa) or a tall highball filled with fresh, solid ice. The balloon gives the aromatics room to gather, and the highball keeps the drink cold and bubbly for longer. For food, it works with light dishes such as smoked salmon, fresh goat's cheese, sushi, salads with citrus dressing and mild shellfish. The bitterness and acidity cut through richness without covering delicate flavors.