Perrier Large Recipe

Chill bottle

Ensure the Perrier bottle has been chilled in the refrigerator for at least 2 hours beforehand (or place in an ice bucket for 20–30 minutes) so it's well cold when served. Cold sparkling water retains carbonation and tastes best.

Open the bottle carefully at the table or behind the bar. Hold the bottle upright and twist the cap slowly to avoid excessive fizz or spillover.

Pour gently into the prepared glass down the side to preserve effervescence and avoid excessive foaming. Fill to about 90% capacity, leaving room for ice and garnish.

Chill the glass beforehand by placing it in the freezer for 10–15 minutes or filling it briefly with ice water, then discarding the water. A chilled glass keeps the beverage colder longer.

Add 4–6 fresh ice cubes to the chilled glass using an ice scoop or tongs. If you prefer less dilution and more chill, use large ice cubes.

After adding ice, pour the chilled Perrier as directed above so that the glass is nearly full but not overflowing.

If using a lemon or lime wedge: run the wedge around the rim of the glass for aroma, then drop it into the drink or rest it on the rim.

If using mint: clap the mint sprig between your palms once to release aroma and place it gently on top of the ice as a fragrant garnish.

Serve immediately with a long spoon or straw for stirring if the guest wishes. Offer lemon or lime on the side so the guest can add citrus to taste.

Present the bottle (opened or unopened per guest preference) alongside the filled glass so guests can top up themselves if desired. Keep extra chilled bottles on hand for quick refills.

If serving multiple guests, pour slowly from the center of the bottle to minimize foam and maintain carbonation for subsequent pours.