Fever Tree Lemon Tonic

Fever-Tree Lemon Tonic is a non-alcoholic mixer that sits in the tonic water family but swaps the usual quinine-driven bitterness for a citrus lead. Expect a bright lemon aroma, a crisp and lightly bitter backbone, and carbonation fine enough to hold up in a tall drink. Lemon tonics of this kind tend to be a little less sharp than classic Indian tonic, so they suit spirits that would otherwise be overpowered by a heavily bitter mixer. The simplest use is the gin and tonic. Pour 50 ml of gin over plenty of cold ice, then add 120 to 150 ml of lemon tonic. Dry, juniper-forward gins work well because the lemon reinforces their citrus peel notes, while softer, floral gins gain a brighter finish. Vodka is the other obvious partner. Vodka and lemon tonic with a lemon wedge is a clean, low-fuss highball. Lighter spirits such as white rum, blanco tequila and dry vermouth also take well to lemon tonic. A vermouth and lemon tonic over ice is a familiar low-ABV aperitivo-style long drink. For something less spirit-focused, try it with a dash of aromatic bitters or a splash of Aperol over ice. Chill the bottle thoroughly before opening and pour it down the side of the glass or over a bar spoon. That keeps the bubbles intact, since a flat tonic makes a noticeably dull drink. Use a highball or tall Collins glass for most mixed drinks, and a large balloon glass (copa) if you want room for ice, garnish and aroma when making a gin-style serve. Fill the glass with large, solid ice cubes to slow dilution. Garnish with a thin lemon peel twist, a lemon wheel, or a sprig of thyme or rosemary to add a savory edge. It also works on its own over ice with a lemon slice as an alcohol-free long drink. At the table it pairs well with salty and fried foods such as fish and chips, shellfish, olives and salted nuts, where its acidity and carbonation clean the palate. Once opened, finish the bottle the same day for the liveliest fizz.