Assorted Bottle Beverages Recipe

Make base and assemble

In a pitcher combine the fresh lemon juice and simple syrup; stir until blended. Add the chilled club soda just before serving to preserve fizz. Fill serving bottles or glasses with ice, pour the lemon-syrup-soda mixture over the ice, and garnish each bottle with a lemon slice.

Combine and garnish

Pour ginger beer into a pitcher, stir in fresh lime juice, then taste and adjust (add up to 1 tbs extra lime juice or a splash more ginger beer if desired). Fill bottles or glasses with ice, pour the ginger-lime mixture over the ice, and add a mint sprig and lime wheel to each bottle for aroma and presentation.

Brew and sweeten

Place dried hibiscus flowers in a heatproof bowl or teapot and pour 8 cups boiling water over them. Let steep 10–15 minutes for a deep red brew (longer for stronger flavor). Strain the flowers through a fine mesh sieve into a pitcher, pressing to extract liquid. While the tea is still warm, stir in honey or agave until dissolved. Chill completely in the refrigerator. To serve, fill bottles with ice (if using), pour chilled hibiscus tea, and add optional orange slices to each bottle.

Blend and strain

Place chopped cucumber and cilantro in a blender with cold water, lime juice, and simple syrup. Blend until smooth, then strain through a fine mesh sieve or cheesecloth into a pitcher to remove solids. Taste and adjust sweetness or lime. Chill briefly if desired. Serve over ice in bottles or glasses and garnish with a thin cucumber ribbon or cilantro leaf.

Infuse

In a large bottle or pitcher combine filtered water with sliced mixed fruit and mint leaves. Gently muddle the fruit with a spoon to release some juices if you want stronger flavor. Refrigerate at least 2 hours or up to overnight for best infusion. Serve chilled; add ice to individual bottles or glasses if desired.