Après- Hard Seltzers Recipe

Make berry purée

In a blender, combine the mixed berries and 2 tablespoons of the simple syrup. Blend until smooth, then strain through a fine-mesh sieve into a bowl to remove seeds. Yield should be about 2/3 cup. Reserve.

Prepare peach purée

If using fresh peaches, peel (if desired) and slice. In the blender (no need to clean thoroughly after berries), pulse peaches with 1 tablespoon simple syrup until a smooth, slightly textured purée forms. Strain if you want a silkier texture. Reserve about 1/2 cup.

In a large pitcher (about 2–2.5 liters), combine the vodka and the remaining simple syrup. Stir to dissolve. Add the fresh lemon and lime juices and the fine sea salt (if using) and stir again to integrate.

Add the berry purée and peach purée to the alcoholic base and stir until evenly distributed. Taste and adjust sweetness with up to 2 tablespoons additional simple syrup if needed.

Place the pitcher in the refrigerator to chill for at least 20 minutes so flavors marry. Chilling also keeps more carbonation when the seltzer is added later.

Just before serving, gently stir the chilled carbonated water (seltzer) into the pitcher with the spirit-and-purée base. Add it slowly and stir once or twice — avoid vigorous stirring to preserve effervescence.

Add ice to a separate serving pitcher or individual glasses (about 1/2 cup ice per serving). Pour the mixed seltzer over ice, leaving some room at the top for garnishes.

Add 2–3 dashes of bitters per pitcher (or 1–2 dashes per glass) and gently stir once. Slap the mint leaves between your palms to release oils and add to the pitcher or individual glasses. Garnish each glass with a lemon or lime wheel.

Serve immediately while fizzy. For best texture, do not store the mixed seltzer for more than 24 hours; if you need to hold it, keep the alcoholic base refrigerated and add freshly chilled seltzer when ready to serve.