Bon Appétit editor in chief Adam Rapoport is particular about his cocktails. Despite seeming simple (“You’ve got your liquor and you’ve got your fizzy stuff”), there are a few very important elements to keep in mind when mixing up this classic. Without further adieu, we bring you the next edition of “You’re Welcome“: the perfect vodka soda.
Bigger Isn’t Better
Get outta here with your pint glass. Supersizing your drink just means it’ll turn into a watered down mess. As Rapo says, you’re not “at 7-11 getting a Slurpee.” Instead, use a short tumbler: It’ll facilitate the perfect ratio of club soda and vodka.
Make It Cold
This drink it no good unless it’s ice cold. That means using full-sized cubes (no sad, tiny shards), and filling the glass all the way to the top.
Up the ante by keeping your vodka in the freezer. It’ll ensure that the drink is as chilled as it can possibly be. Plus, Rapo’s convinced that freezer-stored vodka makes for tighter, more effervescent bubbles. Jury’s still out on that one, but it sounds logical…
Size It Right
“You have to get the smaller, 10-ounce bottles [of soda],” says Rapo. They’re ultra carbonated—you can tell just by their often volcanic eruption when cracked open. Besides: You won’t be left with a huge bottle of half-finished soda that’ll go flat in your fridge.
Don’t even think about reaching for that squeezy bottle of lemon juice. Your drink deserves real citrus, and don’t be stingy. “I treat myself to a whole semi-circle of lemon when I’m at home,” says Rapo. As should we all.
Prefer tonic water with your vodka? Here are our favorite brands.
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