Filette Still Water Recipe

Chill and measure

Chill the glass in the freezer for 5–10 minutes if desired. Measure out chilled still water, fresh lemon juice, and simple syrup. If using cucumber or basil, wash and prepare them now.

If you don't have pre-made simple syrup, dissolve equal parts sugar and hot water (for example 1/4 cup sugar + 1/4 cup hot water) and cool before using. For this recipe you will need approximately 1/4 oz (a few drops to 1/4 oz) depending on sweetness preference.

Assemble the drink

Place ice cubes into the chilled highball or Collins glass until about 3/4 full (roughly 1 cup of ice). Pour in 0.5 oz fresh lemon juice, then add 0.25 oz simple syrup.

Add optional aromatics

If using cucumber, drop 2–3 thin slices into the glass. If using basil, lightly clap or bruise the leaf in your hands to release aroma and add it to the glass on top of the ice.

Top with still water

Slowly pour 12 fl oz chilled still water over the ice and other ingredients, filling the glass. Stir gently with a bar spoon or long spoon 6–8 times to incorporate the lemon juice and syrup evenly through the water without flattening the chill.

Garnish the rim with a lemon wheel and add a mint sprig if desired. Serve immediately with a straw or without, instructing guests to stir lightly before drinking if ingredients have settled.

Taste and adjust: if you prefer brighter acidity, add another 1/8–1/4 oz lemon juice. If you prefer sweeter, add another 1/8–1/4 oz simple syrup and stir to combine.