Sapsucker Local Sparkling Water Recipe

Chill glass and water

If possible, chill a highball or Collins glass in the freezer for 5–10 minutes. Keep the sparkling water refrigerated until ready to use so it stays fizzy.

Add ice cubes (about 1 cup) to the chilled glass. Pour 16 fl oz cold sparkling water over the ice, leaving roughly 1–1.5 inches of headspace for garnishes and additions.

In a small measuring cup or jigger, combine 0.5 fl oz fresh lemon juice and 0.25 fl oz fresh lime juice. Gently stir once or twice to mix.

Lightly slap the mint leaves between your palms or bruise them gently with the back of a spoon to release aroma. Drop the mint into the glass, tucking most leaves beneath the surface of the sparkling water so they infuse without overpowering.

Pour the mixed citrus juices into the glass over the ice and mint. Stir very gently once with a bar spoon (2–3 slow rotations) to integrate the citrus without flattening the bubbles.

Float one thin lemon slice and one thin lime slice on top as garnish, or thread them on the rim if preferred.

If using maple sap or light maple syrup for a subtle local sweetness, add 0.5 tsp to the citrus before pouring and stir to dissolve. Taste and add up to another 0.5 tsp only if a touch sweeter is desired.

For cucumber accent, ribbon two thin cucumber slices (use a vegetable peeler) and either drop one ribbon into the glass to curl among the ice and bubbles or thread it along the inside of the glass for visual effect.

Optionally, float an edible flower on top for an attractive local/seasonal presentation. Serve immediately to preserve sparkle and garnish freshness.