Topo Chico Recipe
Make Topo Chico Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sparkling Mineral Water
Optional Add-ins (choose any)
Method
Prepare Glass & Add-ins
- 1
Chill and rim (optional)
Chill the glass in the refrigerator for 5–10 minutes if you prefer an extra-cold drink. To salt the rim, rub a lime wedge around the outer rim and dip the rim into a shallow plate with 1 tsp salt to lightly coat.
- 2
Prepare ice and garnishes
Add ice cubes to the glass to your preference. If using lime or lemon, cut a wedge. If using cucumber, slice thinly (3 slices). Lightly clap mint leaves between your hands to release aroma.
- 3
Optional sweetener
If you prefer a touch of sweetness, add 1 tsp simple syrup to the glass before pouring the Topo Chico and stir once to combine.
Assemble Drink
- 4
Open one chilled bottle of Topo Chico sparkling mineral water. Pour slowly into the prepared glass over the ice to preserve carbonation, filling to about 90%.
- 5
Garnish with your chosen add-ins: squeeze a lime or lemon wedge into the drink and drop it in, add 3 thin cucumber slices, and/or place mint leaves on top. Stir gently once with a bar spoon or straw to distribute flavors without flattening the carbonation.
- 6
Serve immediately while the mineral water is effervescent. Re-seal any unused portion of the bottle and refrigerate; consume within 24–48 hours for best fizz.