Polar Zero Sugar Tonic Water

Polar Zero Sugar Tonic Water is a Massachusetts-bottled tonic that leaves out the sugar, so it works as a dry, bitter-leaning carbonated mixer. Tonic waters in this style usually lean on quinine for a clean bitter edge and a faint citrus note, and they use a zero-calorie sweetener in place of sugar to take the edge off. Expect a lighter body and a quicker finish than a full-sugar tonic. Bitterness and carbonation come through more directly, and there's less syrupy sweetness left on the palate afterward. That dryness is the reason to reach for it with gin. In a gin and tonic it lets juniper, coriander and citrus peel stay in front instead of being buried under sweetness. A London dry or a more botanical, citrus-forward gin tends to suit it, and a pour of about two to three parts tonic to one part gin keeps the spirit in balance. It also works with vodka and soda-style highballs, with blanco tequila and a squeeze of lime, or alongside a lightly bitter aperitif like a white or rosé vermouth, where its dryness keeps the drink from turning cloying. Bartenders who want to control sweetness themselves often prefer a zero-sugar tonic for that reason, since any sugar in the drink can come from a liqueur, a syrup or a garnish instead. For serving, chill the bottle or can well ahead of time. Cold liquid holds its carbonation longer, and a fizzy mixer loses its edge quickly once it warms. Fill a tall highball or a large balloon (copa) glass with plenty of solid ice, add the spirit first, then pour the tonic slowly down the side of the glass or along a bar spoon to protect the bubbles. Give it one gentle stir at most. Garnish to suit the spirit: a lime wedge or grapefruit peel for gin, a cucumber ribbon for a more delicate botanical gin, or a rosemary sprig for a savory twist. At the table, a tonic-based drink goes well with salty, briny and lightly fried food, such as oysters, fried calamari, olives, salted nuts or a squeeze of lemon over grilled fish. Once opened, finish the bottle within a day or so for best fizz, and don't plan on saving a partly used one for later.