Essential Insights
• Fever-Tree is the unanimous top pick for tonic water among bartenders for its well-balanced sweetness and bitterness.
• Its persistent, fine carbonation offers a crisp, invigorating texture with each sip.
• Fever-Tree is not only superb in gin & tonics but also shines in espresso tonics and sophisticated non-alcoholic drinks.
When I turned 21, one of my first adult choices was establishing my go-to cocktail. I wanted to avoid hesitating over my order at the bar, appearing unsure and inexperienced.
The classic gin and tonic quickly became my favorite. I was drawn to the herbal notes of gin and appreciated how the tonic added just the right amount of bitterness to intrigue my palate, along with a hint of sweetness for balance. It was a classy option amid a sea of colorful sugary drinks and flashy shots at college bars.
Since then, I’ve been perfecting my gin and tonic game at home, experimenting with various gins and garnishes. However, I hadn’t ventured much into different tonic waters until recently. With a plethora of tonic waters now lining store shelves, I decided it was time to explore and consult some experts behind the bar.
It turns out, there’s a consensus among them, and their preferred tonic water is readily available at any supermarket.
The Bartenders Consulted
- Ashley Rose Conway: Founder of Craft and Cocktails, author of Celebrate Rosé, and contributor to Art of the Bar Cart.
- Hannah Chamberlain: The mind behind Spirited LA and author of the upcoming How To Be a Better Drinker.
- Willa Van Nostrand: Owner and mixologist of Little Bitte Artisanal Catering LLC.
Top-Rated Tonic Water by Bartenders
Thanks to its balanced taste and lively fizz, Fever Tree tonic water has captured the hearts of the bartenders I spoke with.
“Fever Tree strikes a perfect balance between sweetness and bitterness, which some other tonics don’t manage as well,” notes Conway. The less sugary formula of Fever Tree allows for more versatility in cocktails. “With less sugar, I can add a splash of liqueur or a special syrup to a gin and tonic without making it overly sweet and losing its crisp edge,” adds Chamberlain.
Van Nostrand seeks a “trifecta of bitterness, sweetness, and astringency” in her tonic water to ensure her cocktails are harmonious. She appreciates a tonic that is refreshing on its own and enhances the botanical or fruity flavors of the spirits she mixes.
All three bartenders emphasize the importance of flavor. For a simple drink like a gin and tonic, each ingredient needs to be high-quality and enjoyable on its own. Conway is particularly fond of Fever Tree because “the bitterness from the quinine provides depth and contrasts with the sweetness, while a hint of citrus from orange amplifies the bitter notes.”
Bubbles are nearly as crucial as flavor, according to the bartenders. Conway praises Fever Tree for its “robust carbonation that keeps the bubbles lively in the drink.” Van Nostrand agrees, mentioning that the “fine, effervescent bubbles create a zesty, almost electric feel in the mouth, enhancing any citrus, juices, or tart elements in the drink.”
While all the bartenders use Fever Tree for their gin and tonics, they also recommend it for other creative beverages. Chamberlain finds it excellent for non-alcoholic drinks “because the bitterness of the quinine adds complexity and sophistication, making mocktails feel more adult-like.”
Van Nostrand suggests trying Fever Tree in an espresso tonic, which she enjoys with a sprig of fresh mint for a burst of herbal freshness. Conway also uses Fever Tree for her espresso tonics, noting that “an espresso tonic with a slice of lemon is a wonderful energizer that balances the rich espresso with a light, bubbly sweetness.”
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
