Sparkling Filette Prime Recipe

Chill and prep

Place two serving glasses in the freezer for 5–10 minutes to chill. Meanwhile, thinly slice the grapefruit into 2–3 mm rounds and cut two thin half-moons for garnish. Use a vegetable peeler or small knife to cut two very thin strips of grapefruit zest for aromatic finish.

Take the mint sprigs and gently clap them between your palms once to release oils; set aside for final garnish.

Combine non-carbonated elements

In a measuring jug, combine the chilled pink grapefruit juice (0.75 cups), fresh lemon juice (1 tbsp), elderflower cordial (2 tbsp) and simple syrup (2 tsp). Stir briskly for 10–15 seconds to dissolve and marry flavors. Add a pinch of fine sea salt and stir once more to balance acidity.

Add sparkling elements

Pour the chilled sparkling water (2 cups) and club soda (1 cup) into the jug gently. Stir with a long spoon twice — just enough to integrate without flattening the bubbles.

Ice and pour

Remove chilled glasses from the freezer. Place 3 large ice cubes in each glass. Pour the prepared sparkling mixture evenly between the two glasses, dividing slowly so the foam settles.

Garnish and finish

Float a thin grapefruit slice in each glass and tuck a mint sprig alongside the ice. Twist the grapefruit zest over each glass to release oils and drop the strip on top as an aromatic ribbon.

Serve immediately while effervescence is lively. Offer a straw or stirrer if desired.