The one tricky thing is pre-dilution, says Ian Tuck, cocktail connoisseur. Since you’re not stirring or shaking the drink over ice, you have to add that extra water in advance to make sure the drink isn’t too strong. So it’s all just math. I estimate that dilution is about 25 per cent of a cocktail, so I add that much water to the drink and then adjust the proportions of the other ingredients. Then, to carbonate, I use my carbonator to add bubbles and then bottle individual carbonated cocktails.
200 ml sweet vermouth
225 ml water
200 ml Campari
275 ml gin
In an empty one-litre water bottle, add 225 ml water to 200 ml sweet vermouth (Tuck likes Antica Formula), 200 ml Campari and 275 ml gin (Ford’s Gin and Sipsmith gin are his favourites). Carbonate, bottle and cap