What really bubbles my water? When I have experienced great fuzzy water and my current cocktail is feeling a bit flat! Carbonated waters are not all the same, and while the differences may be subtle, there are differences.
In the fuzzy water universe, we have seltzer (sometimes referred to as soda water), club soda, and sparkling mineral water. Other varieties sometimes included in the carbonation game include tonic water and hard seltzer, but these two are distinctly different from the “water” category as they contain calories.
Water is a clear, colorless, odorless, and tasteless liquid made up simply of two hydrogen atoms and one oxygen atom. It’s just math and addition is the key! When you add carbon dioxide and other natural ingredients, you change the water out of just plain water and into a fizzy delight.
Water = water
Seltzer = water + CO2
Club Soda = water + CO2 + sodium bicarbonate + sodium citrate + potassium sulfate
Sparkling Mineral Water = water + natural minerals + CO2 (sometimes added by nature)
Tonic Water = water + CO2 + quinine + sugar
Hard Seltzer = water + CO2 + alcohol + flavoring + sweeteners
Sparkling water is like the fancy, well-dressed cousin of plain water, ready to make your cocktail bubbly and happy. Now on to the root of this blog post – what is the best fuzzy water for my vodka soda or ranch water?
First, let’s compare seltzer to club soda. While they may seem interchangeable, the added minerals in club soda make the distinction. Some argue the taste of the minerals is a game changer, but if it is, then there is too much soda in my vodka soda. Shouldn’t the point be the flavor of my Kettle One? More importantly, the minerals give club soda a more prominent fizz with aggressive bubbles lasting longer. That is why most bars serve cocktails with club soda instead of plain ole seltzer. A festival of bubbles will make your cocktail seem more entertaining.
And then one day I discovered the penultimate in fuzzy water. Topo Chico. It is not lost on me that Americans pay a premium to import water from Mexico. In fact, when I was in Mexico, I couldn’t buy it anywhere. I think it is because they export 100% across the border. Topo Chico has been around since the late 1800s, but the transition to an American staple happened when Coca-Cola purchased it in 2017. Remember how I said club soda was more effervescent than seltzer because of the naturally occurring minerals? Well, Topo Chico is loaded with minerals, making it the fuzziest of the fuzzy waters that I have found.
If Only Recipes: Ranch water is served just about everywhere now, but it originated in Texas with a fairly simple recipe:
- 2 ounces of tequila
- 1 ounce of lime juice
- Topo Chico
- Salt and lime wedge for garnish.
Rim the glass with salt, fill with ice, and add tequila and a touch of lime juice. The remaining lime juice and a small bottle of Topo Chico are served on the side so one can mix their perfect balance. If you’re a fan of bold, zesty flavors, try using Tajin on the rim of the glass as an upgrade – it is definitely worth a try!
Cheers!