Perrier Recipe

Chill glass (optional)

If you prefer an extra-cold presentation, place the glass in the freezer for 5–10 minutes before assembling. Otherwise proceed with a room-temperature glass.

If using ice, add 4 ice cubes to the glass now. For the cleanest flavor and maximum effervescence, omit ice and serve Perrier chilled from the bottle.

If using citrus, run a lime wedge or lemon slice around the rim of the glass to scent it, then drop the wedge/slice into the glass or set it on the rim as preferred.

For cucumber: use a vegetable peeler to shave thin ribbons from a washed cucumber and twist or fold 1–2 ribbons into the glass for a subtle vegetal note.

For mint: clap 2–3 mint leaves between your palms to release aroma, then tuck them into the glass or bruise lightly with a spoon before adding for more flavor.

If you want a touch of sweetness, add 1/2 teaspoon simple syrup to the glass now. Stir gently to combine before pouring the Perrier.

Hold the Perrier bottle at a 45° angle and slowly pour 1 cup (about 240 ml) into the glass down the side to preserve carbonation and reduce foam. Pour gently until the glass is nearly full, leaving a small gap at the top to prevent overflow.

If ice was added, pour more slowly to avoid splashing and to maintain effervescence.

Garnish with the remaining lime wedge or lemon slice on the rim, and tuck the cucumber ribbon or mint sprig attractively into the drink if used.

Serve immediately while the Perrier is fizzy. Provide a straw or stirrer if you added syrup so the guest can mix to taste.