Brandy Rand

Thirsty Writer, Libations Marketer

3 Sparkling Holiday Cocktails

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 effervescAutumn Sweaterent 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 HighballNew 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.

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