Restaurants›167 Raw Oyster Bar›Topo Chico Recipe

Topo Chico Recipe

Inspired by 167 Raw Oyster Bar
Time5m
Serves1

Make Topo Chico Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Glass

Drink

Method

Prepare glass

1

Chill glass (optional)

Place your serving glass in the freezer for 5–10 minutes to make the drink extra crisp, or fill it with ice while preparing if you prefer immediate serving.

2

If salting the rim: rub a lime wedge around the rim of the glass, then dip the rim into a shallow plate with sea salt to lightly coat. Tap off excess.

3

Fill the glass with about 1 cup of fresh ice cubes, leaving room for the Topo Chico to be poured without overflowing.

Assemble drink

4

If using fresh lime juice: pour 0.5 oz (about 1 teaspoon) of lime juice over the ice. A little goes a long way — adjust to taste.

5

Slowly open a chilled 12 oz bottle or can of Topo Chico and pour it gently down the side of the glass to preserve carbonation. Pour until the glass is nearly full, leaving a small headspace to avoid spillover.

6

Give the drink a very gentle stir (one or two slow turns) with a bar spoon or straw to distribute lime juice, if used, without flattening the carbonation.

7

Garnish with a lime wedge on the rim and a sprig of mint if desired. Serve immediately while effervescent.