Smart Water Alkaline

Smart Water Alkaline from Esplanda is a bottled still water sold in the mixers aisle, so its job is to dilute and lengthen a drink without adding flavor. The "alkaline" in the name points to a higher-pH water. The exact pH, mineral content and source aren't listed here, so check the bottle label for them. Waters of this type usually taste clean and neutral to slightly smooth, with little of the sharpness or salinity some mineral-heavy waters carry. Expect no sweetness and no carbonation. That neutrality is the point behind the bar. Use it where you want to adjust strength and nothing else. In whisky, a few drops open the aroma, and a teaspoon or two in a measure of cask-strength bourbon or single malt loosens the alcohol heat without shifting the flavor. It also works for a long Scotch and water. Use it in a highball-style drink where you want a softer result than soda gives, such as a Japanese-style whisky and water built at roughly two to three parts water to one part spirit. It also suits stirred drinks that rely on controlled dilution, and it can stand in for the melt water in a batched Old Fashioned or Manhattan kept in the fridge. Chill the bottle first. Cold water dilutes more slowly than room-temperature water, and it keeps ice from melting too fast. For glassware, use a tumbler or rocks glass for whisky and water, and a tall highball glass for longer builds. A tulip-shaped nosing glass is the better choice when you're adding drops of water to a neat pour. Because the water has no flavor of its own, it pairs with whatever sits in the glass, so it does not need a food match. Serve it cold and straight from the bottle alongside a tasting flight, so you can reset between pours.