Thirsty Writer, Libations Marketer
Originally published on bostoncommon-magazine.com on December 12, 2012
When ordering a vodka and soda, it’s unlikely you give much thought to the type of soda water adding the effervescent zip to your cocktail. Water has long been overlooked as a key component in the quality of a drink. Thanks to the cocktail resurgence of late, we have a newfound appreciation for ice; the bigger the cube, the slower the dilution in your Old Fashioned. But water? Not so much—until now.
A mainstay at fine dining establishments, Perrier is making a splash in the cocktail world. It makes sense, historically speaking, as some of the world’s most iconic figures have long enjoyed Perrier in their tipples: James Bond used it in his Americano (Campari, sweet vermouth, and Perrier), and Hemingway called for Perrier as the soda in his cocktails, both fictionally and in real life.
So what’s the difference between using Perrier and regular club soda? The bubbles last longer, buoyed by a high mineral content and less sodium. A white wine spritzer becomes more like a sparkling wine, and your vodka soda doesn’t go flat. And with flavors like lemon, lime, and grapefruit, you can mix and match Perrier bubbles with your favorite spirit
Try these Perrier-based cocktails (and one delicious mocktail) or go societeperrier.com for more ideas.
Autumn Sweater SERVES ONE
1 3/4 ounces aged rum
3/4 ounce apple cider
3/4 ounce Ginger Shrub Syrup*
1/4 ounce date molasses
1 dash Angostura Bitters
2 ounces Perrier Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain into a highball glass. Top with Perrier and stir. Garnish with ginger candy and an apple slice.
*Ginger Shrub Syrup: Combine one cup shredded ginger and three cups apple cider vinegar in a quart container. Cover and let sit for three days at room temperature. Test for spice level—allow to sit for two more days if necessary. Strain mixture, add liquid to a pot, and bring to a simmer. Turn off heat and add four ounces date molasses. (Add more if too tart.). Cool and refrigerate.
New England Highball SERVES ONE
1 ounce cranberry syrup*
1 ounce Applejack Brandy
1/2 ounce bourbon
1/2 ounce maple syrup
3/4 ounce lemon juice
2 ounces Perrier Lemon Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain into a highball glass. Top with Perrier and stir. Garnish with a lemon twist.
*Cranberry Syrup: Bring to a boil one cup water, six ounces frozen or fresh cranberries, and 3/4 cup sugar over medium heat. Reduce heat to low and simmer for 15 minutes or until cranberries begin to break down. Cool, strain, seal in an airtight container, and refrigerate
Non-Alcoholic Winter Berry Fizz SERVES ONE
1 ounce cranberry syrup*
1 ounce lemon juice
1 ounce maple syrup
4 ounce Perrier Lemon Sparkling Natural Mineral Water
Shake all ingredients except Perrier and strain over fresh ice in a Collins glass. Top with Perrier and stir. Garnish with a lemon slice.
*See above recipe
Recipes developed by mixologist Lynnette Marrero.