Fever Tree Premium Tonic Water

Fever-Tree Premium Tonic Water is a bottled carbonated mixer made for spirits, and the quinine bitterness is the first thing to understand about it. Tonic gets its dry, slightly bitter edge from quinine. A premium tonic like this one typically has a cleaner, more pronounced bitter-citrus snap than a standard supermarket tonic, along with fine, lively bubbles and a less syrupy sweetness. Expect a crisp, dry finish that supports a spirit instead of covering it. Serve it very cold, ideally straight from the refrigerator, and open it only when the drink is ready. Carbonation is the main thing you're protecting, so use a fresh bottle rather than one that has sat open. Pour gently down the inside of the glass or along a bar spoon, and stir just once. A common ratio for a gin and tonic is one part gin to two or three parts tonic. Use less tonic if the gin is delicate and more if you want a longer, lighter drink. It isn't meant to be sipped on its own, though a splash over ice with a citrus wedge works as a simple non-alcoholic long drink. The gin and tonic is the obvious match, and tonic suits gins across the range. London dry styles pair well with a lime wedge or a strip of grapefruit peel, while more floral gins do well with cucumber or a sprig of rosemary. It also works with vodka and a lemon twist, with blanco tequila and grapefruit in a long highball, and with white or rosé vermouth over ice. Dry sherry, such as fino, is a good base for a lower-strength spritz-style drink. For food, the bitterness and acidity go well with salty and fried dishes, such as olives, fish and chips, and fresh shellfish. Use a large balloon (copa) glass or a tall highball glass. Fill it with plenty of large, clear ice, since more ice melts more slowly and keeps the drink colder and less diluted. Chill the glass first if you can. Build the drink in the glass, add the garnish last, and drink it while the bubbles are still active.