Polar Premium Tonic Water

Polar Premium Tonic Water is a non-alcoholic carbonated mixer from Polar, a Massachusetts beverage company. It is built for mixing, not for drinking alone. The listing describes it as crisp and clean, with the bitterness and sweetness in balance. That is a useful profile, because a tonic that leans too sweet flattens a gin drink and one that is too bitter can overpower a delicate spirit. Tonics in this style usually show a dry, quinine-driven bitterness, a light citrus edge, and a restrained sweetness that stops short of syrupy. Expect fine, lively carbonation, which is what carries a spirit's aromatics to the nose. Serve it cold, straight from the refrigerator, and open it only when the glass is ready. Carbonation is the first thing to go, so pour it down the side of the glass or along a bar spoon instead of dropping it onto the ice. Use plenty of large, clear ice. More ice melts slower and dilutes less, so the drink stays sharp to the last sip. A common ratio is one part spirit to two or three parts tonic. Go toward two for a juniper-forward gin you want to taste, and toward three for a longer, lighter drink. The gin and tonic is the obvious pairing. London dry gin works well here, and so does a more floral or citrus-led gin. Garnish to match the gin: a lime wedge for a classic dry style, a grapefruit peel for a citrus-forward bottle, or a sprig of rosemary or a few juniper berries for something more herbal. Vodka and tonic with lemon is a cleaner option, and tonic also works with white rum, blanco tequila with lime, and dry vermouth or a white port, which makes a lower-proof long drink. For a no-alcohol option, pour it over ice with a squeeze of citrus and a dash of aromatic bitters. Use a large balloon glass (copa) or a tall highball filled with ice. The copa's wide bowl concentrates a gin's botanicals, while the highball keeps the bubbles lively for longer. Chill the glass first if you can. On the table, a tonic like this suits salty and briny food such as olives, salted nuts, smoked fish, fried seafood, and citrus-dressed shellfish, because the bitterness and carbonation clean up richness between bites.