Sparkling Water

The sub-acid taste dimension and the pleasant "numbness" of the palate are the two main characteristics of carbonated water. Extremely refreshing and digestive, sparkling water is an ideal choice for quenching thirst or accompanying a meal.

In artificial carbonated water, CO2 is added industrially, under pressure. Natural carbonated water is enriched with carbonate salts (calcium/magnesium carbonate) and bicarbonate salts (sodium/potassium bicarbonate) inside the earth, as it passes through certain types of rock. In the first one, carbonate bubbles are released (abruptly) by opening the package, due to loss of pressure. In the second one, the reaction of salts with water results in carbon dioxide formation, which is released (gradually) as bubbles.

In general, the solubility of a gas, eg. carbon dioxide, in water is proportional to pressure and inversely proportional to temperature. Therefore, keep sparkling water in the refrigerator (to reduce temperature), with a tightly closed cap (to increase pressure). Small packages, e.g. of 250 mL or 330 mL, should be consumed at once.

In artificial carbonated water, the extent of carbonation is up to each manufacturer. In natural carbonated water, the amount of carbonate is up to nature. The geological profile of the water source determines the quantity of salts, and therefore bubbles, that it contains.

It is not uncommon to add sparkling water, instead of tonic, to the famous gin combination. An Americano also contains carbonated water, along with Campari and sweet vermouth. Finally, Aperol gets a double boost of bubbles, when sparkling water allies with Prosecco, to create a Spritz.

Experimentation is the best way to answer the question. More carbonated water in a cocktail will enhance its bubbles but dilute the result. There is no rule of balance. Everyone discovers their preference through testing.