Fever Tree Premium Club Soda

Fever-Tree Premium Club Soda is an unflavored, zero-alcohol carbonated mixer sold as a cocktail ingredient rather than a drink to sip on its own. The category is defined by clean carbonation and a restrained mineral taste, so expect a neutral, lightly saline edge and a crisp, dry finish. It adds no sweetness and no flavor of its own, which is why it works behind spirits that should stay in front. The soda's main job is lengthening a drink without changing its character. Serve it cold, straight from the fridge, and pour it onto ice that is already in the glass. Tilt the glass and pour down the side, or run a bar spoon down the inside, to keep as much of the carbonation as possible. Stir once, gently, and stop there. Pouring it over a drink that is only lightly chilled flattens it quickly. Because the bubbles fade soon after opening, it suits small bottles that get used up in one session better than a larger bottle left half open in the fridge. The classic uses are the highball builds. A Scotch and soda or a bourbon and soda lets the whisky's aroma carry through, and a Tom Collins or a Gin Rickey gets its lift from the soda with lemon or lime doing the flavoring. It is also the standard top-up for a Mojito, a Americano, a Spritz made with Aperol or Campari and sparkling wine, and a Vodka Soda with a citrus wedge. A splash in a Whiskey Sour or a Daiquiri-style drink will open it up a little without watering it down. A common ratio for a long drink is about two to three parts soda to one part spirit, adjusted to taste. For glassware, use a tall highball or Collins glass, filled with ice to the top, which slows dilution and keeps the bubbles lively. A rocks glass suits shorter builds such as a whisky with a small splash of soda. Chill the glass before pouring if you have time. As a non-alcoholic option, it also works on its own over ice with a squeeze of citrus or a few herbs, or alongside salty snacks and fried foods, where its dryness and carbonation cleanse the palate.