Carbonated water is often drunk plain or mixed with fruit juice. It is also mixed with alcoholic beverages to make cocktails, such as Whisky and soda or Campari and soda. Flavoured carbonated water is also commercially available. It differs from sodas in that it contains flavors (usually sour fruit flavors such as lemon, lime, cherry, orange, or raspberry) but no sweetener.
Carbonated water is a diluent; It works well in short drinks made with whisky, brandy and Campari and in long drinks such as those made with vermouth. Soda water may be used to dilute drinks based on cordials such as orange squash. Soda water is a necessary ingredient in many cocktails, where it is used to top-off the drink and provide a degree of 'fizz'. Adding soda water to 'short' drinks such as spirits dilutes them and makes them 'long'. One report states that the presence of carbon dioxide in a cocktail may accelerate the uptake of alcohol in the blood, making both the inebriation and recovery phases more rapid.[5]
The addition of carbonated water to dilute spirits was especially popular in hot climates and seen as a somewhat "British" habit. Adding soda water to quality Scotch whisky has been deprecated by whisky lovers, but was a popular lunchtime drink or early evening pre-dinner or pre-theatre drink until the late part of the 20th century. Pre-filled glass soda-siphons were sold at many liquor stores, a deposit was charged on the siphon, to encourage the return of the relatively expensive siphon for re-filling. In 1965 the deposit on a single soda-syphon in England was 7/6d (seven shillings and six pence).
Carbonated water is a diluent; It works well in short drinks made with whisky, brandy and Campari and in long drinks such as those made with vermouth. Soda water may be used to dilute drinks based on cordials such as orange squash. Soda water is a necessary ingredient in many cocktails, where it is used to top-off the drink and provide a degree of 'fizz'. Adding soda water to 'short' drinks such as spirits dilutes them and makes them 'long'. One report states that the presence of carbon dioxide in a cocktail may accelerate the uptake of alcohol in the blood, making both the inebriation and recovery phases more rapid.[5]
The addition of carbonated water to dilute spirits was especially popular in hot climates and seen as a somewhat "British" habit. Adding soda water to quality Scotch whisky has been deprecated by whisky lovers, but was a popular lunchtime drink or early evening pre-dinner or pre-theatre drink until the late part of the 20th century. Pre-filled glass soda-siphons were sold at many liquor stores, a deposit was charged on the siphon, to encourage the return of the relatively expensive siphon for re-filling. In 1965 the deposit on a single soda-syphon in England was 7/6d (seven shillings and six pence).
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