M. Valley Spring Water Recipe

Prepare glass

Select a chilled 16–20 oz highball or tall water glass. Fill the glass with 6 ice cubes to bring the serving temperature down quickly.

Add aromatics

Place 3 bruised edible herb leaves and 3 thin cucumber slices into the glass. Add 1 teaspoon of fresh lemon zest, distributing the zest around the ice and sides of the glass so aroma is released.

Add mineral drops

Measure 2 teaspoons of mineral drop solution (a concentrated calcium/magnesium trace mineral liquid) and pour it over the ice and aromatics. This re-mineralizes the water and gives a subtle mineral finish reminiscent of natural spring sources.

Pour water

Slowly pour 16 fl oz of chilled natural spring water into the glass over the back of a spoon (or down the ice) to preserve clarity and gently mix with the mineral drops.

Optional effervescence

If you prefer a lightly fizzy profile, top with 2 fl oz chilled sparkling mineral water. Pour gently to preserve bubbles.

Final stir and finish

Give the drink 1 gentle stir with a long bar spoon to integrate minerals and aromatics without bruising herbs further. Garnish by tucking one cucumber slice against the inside of the glass and placing a small sprig of the bruised herb on top.

Serve

Serve immediately while cold. Provide a straw if requested.