Remsen Cooler

Pro tips

• Cut the lemon zest in a single spiral to maximize surface area and release oils—a channel knife works best.
• Use ice cubes, not crushed ice; they melt slower and keep the drink cold without over-dilution.
• Add the gin first, then top with chilled soda water to preserve carbonation and avoid a flat drink.
• Express the lemon zest oils over the surface before dropping it in—this releases citrus aromatics and adds visual appeal.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Bols, Gordon's) or dry gin variant
• Soda water → sparkling mineral water (adds slight mineral note but keeps the light profile)

Equipment

channel knife or vegetable peeler (for lemon zest spiral) · cocktail glass or highball glass · bar spoon (optional, for stirring)

What gin works best for a Remsen Cooler?

London Dry gin with clean, juniper-forward botanicals works best. Old Mr. Boston Dry Gin is traditional, but any dry gin at 80+ proof will work.

Should I chill the glass first?

Yes. A chilled glass keeps the drink cold longer and improves texture. Fill with ice 5–10 minutes before serving.

Can I make this without fresh lemon zest?

The zest is essential for aroma and flavor. If unavailable, express a lemon twist over the drink, but fresh zest is preferred.

Is the Remsen Cooler a gin and tonic variation?

No—it uses soda water, not tonic. It's lighter and less bitter, letting the gin's botanicals shine.

What ratio of gin to soda water should I use?

Typically 1 part gin to 3–4 parts soda water, adjusted to your taste preference.