Perrier

Perrier is a carbonated water sold here in the mixers aisle, and it works best where the drink's other ingredients need a clean, dry lift without added sweetness. Expect a neutral, faintly mineral taste and a sharp, lively fizz. Soda waters in this style usually have larger, more energetic bubbles than the softer carbonation of tonic or ginger ale. That bite is useful in a long drink because it keeps a spirit-forward cocktail from tasting heavy. Unlike a flavored mixer, it adds nothing sugary, so the base spirit stays in charge of the flavor. Serve it as cold as you can, and open it only when you are ready to pour. Carbonation holds best from a chilled, sealed container, and warm soda water goes flat quickly once it hits ice. Use a tall highball or collins glass filled with plenty of large ice. More ice means slower dilution and a longer-lasting fizz. Pour the water down the side of the glass or along a bar spoon, and stir once, gently, so the bubbles survive. For a mixed drink, a ratio of about one part spirit to two or three parts soda water is a common starting point. Classic uses include a Scotch and soda, a vodka soda with lime, a gin rickey, and a Tom Collins, where it lengthens lemon juice, sugar and gin. It also suits a spritz, where it stretches an aperitif such as Aperol or a dry white wine and softens the bitterness and sweetness. On its own over ice with a lemon or lime wedge, it pairs well with salty, fried or rich foods such as oysters, fries, charcuterie and cheese, because the carbonation and acidity cut through fat and refresh the palate between bites.