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<\/div>\n\u201cThe style of sparkling water is actually really important \u2013\u00a0it can dramatically alter the character of a drink,\u201d says Zoe Burgess, founder Atelier Pip<\/a> , a drinks consultancy whose clients have included ArtFarm and The Fat Duck. \u201cIt impacts flavor and texture and can influence acidity and bitterness. Bubbles also play an important role in carrying aroma.\u201d<\/p>\n Two key considerations when choosing a water are the level of carbonation and the mineral content or TDS (this is short for \u2018total dissolved solids\u2019 and is measured in mg\/l and usually stated on the back label).<\/p>\n Naturally sparkling mineral waters tend to have a fizz that\u2019s finer and softer \u2013\u00a0a classy example is Chateldon 1650<\/a> (1882 mg\/l) which has been bottled in the Auverne in central France since 1650, and was a favorite of Louis XIV. Its subtle taste and luxurious texture would make a really elegant white-wine spritzer.<\/p>\n Artificially-carbonated waters \u2013\u00a0such as club soda \u2013\u00a0tend to have bigger bubbles with much more bite (the higher levels of CO2 also boost acidity and make the drink taste \u2018brighter\u2019). The Mexican brand Topo Chico<\/a> (493-630mg\/l) is naturally sparkling and <\/em>carbonated for a really bold fizz \u2013 great in a thirst-slaking Ranch Water with tequila and a squeeze of fresh lime.<\/p>\n Waters with a high TDS will be more flavorsome \u2013\u00a0a great example is Vichy Catalan<\/a> (3052g\/l), which is packed with sodium and bicarbonates that give it its satisfying, salty taste.<\/p>\n See also: The Hunt for Paris\u2019 Greatest Cocktail Bar<\/a><\/em><\/p>\n At Veau d\u2019Or<\/a> , a neo-bistro in New York City<\/a>, they serve the house Martini with a \u2018sidecar\u2019 of Vichy Catalan, mixed with 2oz of Gonz\u00e1lez Dry Vermouth, a twist and the ice left over from stirring the Martini.\u00a0<\/p>\n \u201cVichy is one of my favorite mineral waters,\u201d says the sidecar\u2019s creator Sarah Morrissey, \u201cmainly for its salt\/mineral content. It\u2019s replacing the need for brine or an olive so that Dirty Martini drinkers can enjoy the Martini as well.\u201d<\/p>\n The Japanese malt whisky Yamazaki makes a namesake sparkling water specifically designed for highballs, which comes from the same water source that supplies its Kyoto distillery. Suntory Yamazaki Premium Sparkling Water<\/a> is a favorite of Tokyo\u2019s Bar High Five<\/a>: \u201cIt has bubbles that are small, gentle, and elegant \u2013 you can also feel some sweetness from the water,\u201d says owner\/head bartender Hidetsugu Ueno.<\/p>\n See also: I Spent a Week Tasting Tequila in Mexico \u2013 And Rated These Bars<\/a><\/em><\/p>\n The whisky-centric Apollo Bar<\/a>, also in Ginza, carbonates all its water in-house, and adjusts the pressure of the fizz to the whisky that\u2019s being served. \u201cI think a light carbonation, that gives a sweeter taste, is preferable for a rich whiskey aged in sherry casks,\u201d says owner Komatsu Hidenori. For a more refreshing highball he uses a gas pressure \u201cthe same as that of champagne.\u201d<\/p>\n In Italy, spritzes are generally zhuzhed with water from a seltz<\/em> gun \u2013\u00a0an innovation that made its debut in 1915 at Campari\u2019s Camparino in Galleria<\/a> bar in Milan<\/a>. \u201cAt the time it was revolutionary,\u201d says Camparino\u2019s head of mixology Tommaso Cecca. \u201cThe continuous flow of chilled, pressurized seltz<\/em> arriving directly from the cellars was something entirely unprecedented in Milan \u2013 and it helped turn Campari Seltz into an instantly recognisable experience, not just a recipe.\u201d<\/p>\n He describes the effervescence as \u201cvery fine yet powerful,\u201d resulting in a \u201ccompact, creamy foam and a lively texture. Rather than sitting \u2018on top\u2019 of the drink, the carbonation actively works within it, reshaping the mouthfeel and enhancing aromatic perception.\u201d<\/p>\n In addition, Campari\u2019s signature seltz glass has a concave base which encourages turbulent mixing of the ingredients, further enhancing the frothy head.<\/p>\n The old-school soda siphon has also been making a return. At the Italianate bar and restaurant Martino\u2019s<\/a> in London\u2019s<\/a> Sloane Square, the white-jacketed bartenders use glass-and-chrome soda siphons straight out of the Roaring Twenties. For more vintage examples, keep an eye on The Italian Collector or 1stDibs.<\/p>\n![\"sparkling](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/03\/fizzy-cocktail-1707x2560.jpg\")
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