Remsen Cooler

Pro tips

• Dissolve powdered sugar into the gin before adding carbonated water to ensure even sweetness without grittiness.
• Use freshly chilled ice and serve immediately after adding carbonation to maintain the fizz.
• Stir gently after combining ingredients to avoid deflating the bubbles.
• Chill your glass beforehand to keep the drink cold longer without over-diluting from melting ice.

Substitutions

• Powdered Sugar → Simple Syrup, 1/2 tsp (easier to mix, slightly less subtle sweetness)
• Old Mr. Boston Dry Gin → Any London Dry gin or dry gin style (maintains the classic profile)

Storage & make-ahead

Serve immediately after preparation. This is a cocktail best enjoyed fresh; do not store pre-mixed.

Equipment

Highball or tall glass · Bar spoon · Jigger or measuring spoon

What type of gin works best for a Remsen Cooler?

Dry gin, like Old Mr. Boston or London Dry style gins, works best. Avoid heavily botanical gins that can overpower the delicate balance.

Can I make a Remsen Cooler without carbonated water?

Not recommended. The carbonation is essential to the drink's character and refreshment. Still water will result in a flat, less appealing drink.

How do I dissolve the powdered sugar evenly?

Stir the powdered sugar with a small amount of gin in the glass first to create a paste, then add the remaining gin and carbonated water.

What glassware should I use?

Serve in a tall glass or highball glass filled with ice to showcase the fizz and keep the drink properly chilled.

Is the Remsen Cooler suitable for batch cocktails?

You can mix gin and sugar ahead of time, but add carbonated water just before serving to preserve the fizz.