Americans are obsessed with fizzy water. What was once considered a uniquely European penchant is now a multibillion-dollar market in the U.S. and projected to grow by 35% in the next few years. The boom can be attributed to consumers searching for healthier, no-calorie alts to sugary sodas. Stroll the grocery store aisles and you’ll likely see a dizzying selection of bottled and canned water called by different names. But is there a difference between seltzer vs. club soda vs. sparkling water? And what about tonic water?
The terminology can be confusing so we’ll explain what each type of H2O is, which ones are naturally bubbly vs. carbonated by injection and what the differences are in taste between club soda vs. sparkling water. Making a mojito and don’t know whether to top it with seltzer or club soda? We’ll break down when to use each for your cocktails and why.
Here’s what you need to know about these bubbly beverages:
What is sparkling water?
Sparkling water is naturally carbonated water that has retained minerals (such as calcium, magnesium and sodium) usually from a spring or well near volcanic activity. It’s the volcanic gasses trapped in the water that make it naturally effervescent. However, nowadays, “sparkling water” is often used as an umbrella term for any bubbly water even if it’s not naturally carbonated, including seltzer and club soda (more on these drinks later). It might help to refer to the first category as “sparkling mineral water.”
Note: Some of the most popular sparkling mineral water brands (such as Perrier, San Pellegrino and Topo Chico) source water that is naturally bubbly but also add carbon dioxide to boost the fizz factor. Other brands, such as La Croix, Spindrift and Waterloo are labeled “sparkling water” but do not boast any minerality nor source water that is naturally sparkling. For that reason, these three brands are often considered to be more akin to seltzer.
Flavor: Depending on the mineral content and level of carbonation, sparkling mineral water can range in flavor from mild to wild. Some are clean and crisp, while others can taste sweetly metallic, salty or even sulfured. The bubbles can be tiny and delicate to tingly and intensely effervescent.
Best served: To fully enjoy the flavor of sparkling mineral waters, they’re best sipped on their own. Much like you wouldn’t want to use Champagne for mimosas, you wouldn’t want to mix this type of water into a drink. You are usually paying a premium for the product and any nuances would be lost when diluted with other ingredients.
Some naturally carbonated brands and their sources:
- Gerolsteiner "Sprudel" - wells in Gerolstein in the Volcanic Eifel region of Germany
- Badoit - spring in St-Galmier, a spa town in the Loire Valley of France
- Pedras - ancient springs of Pedras Salgadas in Northern Portugal
What is club soda?
Like sparkling water, club soda has minerals (e.g. potassium sulfate, sodium chloride, disodium phosphate and sodium bicarbonate). However, those minerals are added to the water and not always found naturally in the source water — and as the names suggest, contain sodium. A 12-ounce can of club soda has 95 mg of sodium, which is about 4% of the daily value (DV) of 2,300 mg of sodium per day. Compare that to the sodium content in: cola - 45 mg (2% DV) for a 12-ounce can; Gatorade - 270 mg (11% DV) for a 20-ounce bottle.
Fun fact: The “club” in club soda refers to the Kildare Street Club in Dublin, which commissioned the production of the bubbly beverage.
Flavor: The added minerals are what give club soda its signature saltier taste. The bubbles can range from tiny and vigorous to large and mellow.
Best served: Due to its saltier profile, consider club soda as seasoning for your drinks. That’s the very reason most mojito, spritz and other cocktails recipes will specifically call for topping off with club soda. Some mixologists believe that the mineral content and pronounced bubbles in club soda enhance the flavor of spirits and overall consistency of the cocktail. If you don’t have club soda on hand, you could use seltzer or sparkling mineral water in a pinch.
What is seltzer?
Seltzer is the plain Jane of carbonated beverages: It’s basically drinking water with carbon dioxide added. Seltzer typically does not have added minerals or sodium, although plenty of brands (such as Polar, Canada Dry and Hal’s New York) offer flavored versions. If you carbonate still water in a soda maker, the resulting beverage is seltzer.
Flavor: Compared to club soda and sparkling water, seltzer is relatively neutral in flavor. The major difference you will find across brands is the size and strength of the bubbles.
Best served: Because of its neutral profile, seltzer is great to drink on its own. It’s often the secret to making a shatteringly crisp coating for tempura and fish tacos. Flavored seltzers are also delicious on their own and can add layers to a drink recipe, like the lemon or lime seltzer in a Shirley Temple.
What is tonic water?
An iconic partner to gin, tonic water is a carbonated drink that contains quinine. Derived from cinchona bark, quinine was first used in South America to treat malaria in the 17th century. It was the British who mixed in soda and sugar to mask the bitter taste of the medicine, creating tonic water. In addition to quinine, most tonic waters today contain citric acid, sugar, high fructose corn syrup or other sweetener.
Flavor: Distinctly bittersweet with a sharp, citrus profile.
Best served: Tonic water is indispensable in a gin and tonic or vodka tonic and countless other cocktails made with rum, whiskey, tequila or mezcal. It’s become popular among baristas in an espresso tonic or cold brew tonic. Because it's so assertively flavored, tonic water also makes an excellent backbone for a complex non-alcoholic drink.
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines and reality competition shows.
