Topo Chico Hard Seltzer Recipe
Make Topo Chico Hard Seltzer Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Fresh Citrus
Sweetener (optional)
Herb / Aromatic (optional)
Ice & Tools
Method
Prepare glass and aromatics
Chill glass (optional)
Place the highball glass in the freezer for 5–10 minutes or fill with ice and water to chill while you prepare other ingredients, then discard water before use.
If using mint or basil: lightly clap the mint leaves between your hands or slap the basil once to release aromatics. Do not over-muddle — you want fragrant oils, not bitterness.
Build the drink
Add 1 cup of fresh ice to the chilled highball glass.
Pour 0.5 oz fresh lime juice and 0.25 oz fresh lemon juice over the ice.
Add 0.25 oz simple syrup or agave if you want a touch of sweetness. Stir gently once to combine the citrus and sweetener with the herb.
Carefully open a 12 oz can of chilled Topo Chico Hard Seltzer and slowly pour it down the side of the glass to preserve carbonation. Leave ~1/2 inch headroom.
Gently stir once or twice with a bar spoon to integrate the seltzer with the citrus without flattening it.
Garnish & serve
Garnish with a lime wedge on the rim and tuck a small sprig of mint or a basil leaf into the glass for aroma.
Serve immediately while cold and fizzy.