How to Achieve the Best Bubbles for Highballs

Few elements can so drastically alter a drink like carbonation—or lack thereof. In our May/June 2024 issue, Kate Bernot explores the levels of dedication (even obsession) that bars are devoting to create the perfect, bubbly highball. As Bernot writes, “When a cocktail includes only two components (plus ice, of course), the specifics of each must be dialed in with laser precision.”

In pursuit of this precision, bars have built their own Rube Goldberg–like carbonation systems, or taken to importing water with specific mineral content. But for those of us just looking for better bubbles at home, we tapped some industry pros for their advice on upping the fizz factor outside of the bar.

Use High-Quality Sodas

The easiest way to guarantee the best bubbles is to use quality sodas. Alex Dominguez, head bartender at New York’s Bar Calico, is a fan of Fever-Tree. “These sodas are designed with cocktails in mind, so they are highly carbonated and cost next to nothing to have at home,” he says. Evan Hawkins of Romeo’s prefers either Fever-Tree or East Imperial for his highballs: “Both companies have an extensive line of flavored sodas, tonics, and ginger beers that are all delicious.” But cocktail consultant Gaby Mlynarczyk insists that Jarritos Mineragua is by far the best bubbly water. “I left a bottle open in my car for 48 hours as a test, and it still had bubbles!” 

Freeze Everything

“Generally, the colder the better for everything, from the glass (which should be stored in the freezer) to the water itself,” says Mlynarczyk who likes to store water in the freezer for 10 to 15 minutes before using Drinkmate to carbonate it. Max Reis of Mirate in Los Angeles also insists on chilling the alcohol before building the cocktail. “Essentially carbonation thrives, especially with alcohol, the closest it is to its freezing point,” he explains. “That’s why if you open warm soda, it foams everywhere and loses its carbonation.” Either stir the alcohol with ice about 13 times before building the drink or keep the bottle in the freezer.

Use Pristine Glassware

Frozen glassware alone isn’t enough to protect the bubbles. “The ideal glass to serve soda in—which also goes for glass bottles—is clean, dry, and dust- and scratch-free,” writes Jim Meehan in his new book, The Bartender’s Pantry, “because scratches and abrasions in heavily used glassware form nucleation points where new bubbles can form, causing carbonated water to go flat more quickly.” 

Invest in a Soda Carbonating Kit

In The Bartender’s Pantry, Meehan recommends buying a soda carbonating kit, which he says “is the single best investment I’ve made in terms of dollar savings and carbon footprint reduction while researching and writing this book.” While the technique is somewhat more advanced for the home bartender, once you have the components acquired and hooked up (see the handy step-by-step illustrations by Bart Sasso in Meehan’s book), it’ll be smooth—or rather, bubbly—sailing.

Reprinted with permission from The Bartender’s Pantry by Jim Meehan and Bart Sasso with Emma Janzen, copyright © 2024. Photographs by AJ Meeker. Published by Ten Speed Press, a division of Penguin Random House, LLC.