High Noon Hard Seltzers Recipe

1. Make simple syrup (if not using store-bought)

Combine equal parts granulated sugar and water (for this recipe: 1/4 cup sugar + 1/4 cup water) in a small saucepan. Heat gently, stirring, until sugar dissolves. Cool to room temperature before using. You only need about 2 tablespoons for the batch; reserve remainder refrigerated for other cocktails.

2. Combine base and mixers

In a large pitcher (1.5–2 quart capacity), add 4 cups of ice. Pour in 4 chilled cans of High Noon hard seltzer (choose a single flavor or mix complementary flavors). Add 4 fl oz vodka if you want a stronger drink (optional). Add 3 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, and 2 tablespoons simple syrup or agave. Gently stir with a long spoon to combine — avoid vigorous stirring to preserve carbonation.

3. Taste and adjust

Taste the mixture. If it needs more brightness, add up to 1 tablespoon more lime or lemon juice. If you prefer sweeter, add another teaspoon or two of simple syrup or agave. Stir gently after adjustments.

4. Serve

Fill highball or Collins glasses with ice (about 1 cup ice per glass). Strain or ladle the mixed High Noon cocktail into each glass, leaving a small headspace to preserve fizz. Garnish each glass with a citrus wheel or wedge and a mint sprig if desired. For a single-can serving size, pour one can into a glass over ice and add 1 fl oz vodka, 3/4 tsp lime juice, 1/2 tsp lemon juice and 1/2 tsp simple syrup; stir gently and garnish.

5. If preparing ahead for a party, assemble the non-carbonated components (vodka, citrus juices, simple syrup) in a sealed pitcher and refrigerate for up to 24 hours. Add chilled cans of High Noon and ice just before serving to preserve carbonation. Do not store mixed seltzer cocktails under pressure; serve immediately after adding seltzer.