Untitled Art Seltzer Recipe

Chill and portion

Place the sparkling water or plain seltzer in the refrigerator until very cold (at least 30 minutes). If making cocktail version, measure vodka and keep chilled.

When ready to serve, pour the chilled sparkling water into a large pitcher or leave in bottles for individual pours (reserve space for fruit puree and ice).

Make the puree

In a blender, combine raspberries, chopped cucumber, fresh lemon juice, simple syrup (or agave), and half the mint leaves (reserve the rest for muddling/garnish). Blend on high until smooth, about 20–30 seconds.

Taste the puree and adjust sweetness or acidity as needed: add up to 1 tsp more simple syrup for sweetness or another 1/2 tsp lemon juice for brightness.

Strain the puree through a fine mesh sieve into a bowl or measuring cup, pressing on solids with the back of a spoon to extract as much juice as possible. Discard seeds and pulp or reserve a tablespoon for texture if desired.

Combine seltzer and puree

Fill four tall glasses with about 1 cup of ice each. Divide the strained fruit-cucumber puree evenly among the four glasses (about 2 tablespoons per glass). If using vodka, add 3/4 tablespoon (about 1/2 tbsp? see measurement) per glass (total 3 tbs across 4 glasses) — adjust to taste or omit for zero-proof.

Slowly pour 1 cup of cold sparkling water over the puree and ice in each glass to preserve carbonation and create a gently layered appearance. Stir gently once with a bar spoon to integrate the puree with the seltzer without flattening it.

Garnish each glass with a lemon wheel on the rim, two raspberries dropped into the drink, and a mint sprig. Optionally clap the mint between your palms before placing it in the glass to release aroma.

Serve immediately while carbonated.