# Water

Still water used to dilute, dissolve, or adjust the balance of a drink.

Alcohol: 0% ABV

## Types

- [Soda water](https://stirred.fyi/ingredients/soda-water.md): 0% ABV. Carbonated water used to lengthen drinks and add lively effervescence.
- [Sparkling mineral water](https://stirred.fyi/ingredients/sparkling-mineral-water.md): 0% ABV. Effervescent mineral water from a protected underground source, combining carbonation with a stable mineral character.

## Cocktails

- [Absinthe Cocktail](https://stirred.fyi/cocktails/absinthe-cocktail.md): Anisette and aromatic bitters season a water-softened absinthe base in this short, shaken modern metric reading of the recipe Jerry Thomas published.
- [Amaro Caldo](https://stirred.fyi/cocktails/amaro-caldo.md): Hot water opens Braulio’s pine, roots, herbs, and woody bitterness in this unsweetened traditional Italian digestivo.
- [Barbados Rum Punch](https://stirred.fyi/cocktails/barbados-rum-punch.md): The old Barbadian rhyme becomes a measured drink of lime, sugar, island rum, water, bitters, and nutmeg over crushed ice.
- [Canchánchara](https://stirred.fyi/cocktails/canchanchara.md): Cuban cane spirit, raw honey, lime, and water make a rustic cracked-ice cooler whose simplicity leaves the aguardiente fully exposed.
- [Canelazo](https://stirred.fyi/cocktails/canelazo.md): Ecuadorian cane aguardiente fortifies a hot infusion of panela and cinnamon in this direct, warming highland tradition.
- [Champagne Julep](https://stirred.fyi/cocktails/champagne-julep.md): Cold Champagne, mint, and one sugar cube make a light nineteenth-century julep over fine ice, finished with fresh fruit rather than another spirit.
- [Green Beast](https://stirred.fyi/cocktails/green-beast.md): Absinthe, lime, cucumber, sugar, and cold water make Charles Vexenat’s long green drink vivid and vegetal rather than merely anise-heavy.
- [Green Fairy](https://stirred.fyi/cocktails/green-fairy.md): Absinthe leads lemon, rich syrup, aromatic bitters, and egg white in Dick Bradsell’s poised, foaming 1990s London sour.
- [Heart of Glass](https://stirred.fyi/cocktails/heart-of-glass.md): Troy Sidle’s room-temperature Manhattan-scaffa measures its own dilution, saturates bourbon with Cynar and bitters, and turns a whiskey rinse into ritual.
- [Hot Toddy](https://stirred.fyi/cocktails/hot-toddy.md): A spare whisky warmer softened with floral honey and scented with the oils of a broad lemon peel.
- [Mauresque](https://stirred.fyi/cocktails/mauresque.md): Pastis de Marseille turns pearly and opalescent beneath cold water, while a restrained measure of orgeat rounds its anise and liquorice.
- [Mint Julep](https://stirred.fyi/cocktails/mint-julep.md): A cold, fragrant bourbon drink in which mint and a little sugar open the whiskey without obscuring it.
- [Old Fashioned](https://stirred.fyi/cocktails/old-fashioned.md): A spirit-forward mixture of whiskey, bitters, sugar, and water served over ice.
- [Prince of Wales (1887)](https://stirred.fyi/cocktails/prince-of-wales-1887.md): The 1887 rye branch crushes pineapple into a lightly sweetened whiskey cocktail and crowns it with Champagne.

## References

- Canonical page: https://stirred.fyi/ingredients/water
- Photograph: https://stirred.fyi/assets/ingredients/water-2e26a992.webp