Back Porch Seltzer Recipe

Select a 16 oz highball or Collins glass. Fill the glass with 6 ice cubes to chill and keep the drink cold.

Pour 16 oz chilled unflavored seltzer into a measuring pitcher or directly into the glass, leaving about 1/2 inch headspace for syrup and gentle stirring.

Lemon

Add 0.5 oz lemon syrup to the glass (or 2 slices fresh lemon muddled with 1/4 oz simple syrup if making fresh).

Lime

Add 0.5 oz lime syrup to the glass (or 2 wedges fresh lime muddled with 1/4 oz simple syrup for fresh juice).

Peach

Add 0.75 oz peach syrup to the glass. If using fresh peach, muddle a thin slice with 1/4 oz simple syrup and add to the seltzer.

Blackberry

Add 0.75 oz blackberry syrup to the glass. For fresh berries, lightly muddle 3 blackberries with 1/4 oz simple syrup, then add and strain if desired.

Cucumber-Mint

Add 0.75 oz cucumber-mint syrup to the glass. For fresh: muddle 2 thin cucumber slices and 1 small mint sprig with 1/4 oz simple syrup, then add to the seltzer.

Ginger

Add 0.5 oz ginger syrup to the glass. For spicier profile, add a thin slice of fresh ginger and let infuse briefly.

Hibiscus

Add 0.75 oz hibiscus syrup to the glass. If using steeped hibiscus, strain 1/2 oz of cooled infusion concentrated with 1/4 oz simple syrup.

Gently stir the seltzer and syrup with a bar spoon 6–8 strokes to combine without losing too much carbonation. Taste and adjust sweetness: add an additional 0.25 oz syrup if you prefer sweeter.

Add optional garnish appropriate to the flavor (lemon wheel for lemon, lime wedge for lime, peach slice for peach, three blackberries on a pick for blackberry, mint sprig for cucumber-mint, thin ginger slice for ginger, or a dried hibiscus petal for hibiscus).

Serve immediately with a straw or stirrer so carbonation is preserved.